Roasting potatoes and broccoli in the oven is an easy way to get crispy, crunchy, big flavor with little effort. This is a delicious side dish for any weeknight dinner.
During the busy week, the best recipes are those that you can toss into the oven and not worry about. Roasting potatoes and broccoli with onions and savory seasonings brings out their natural sweetness, for a crispy caramelized flavor. The potatoes get crunchy and crispy on the outside, but stay soft and fluffy on the inside. The Broccoli florets get toasty and nutty.
I love to serve these crispy potatoes and broccoli with Meatloaf for an easy, warm, and comforting dinner. They are also great with grilled chicken, fish or pork tenderloin.
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Why your family will love this recipe
You’re gonna love this recipe for easy and versatile it is. Your family is gonna love it because of the savory and crispy flavor.
- Health Side Dish. Roasting is a simple technique that results in a lot of flavor without the need for a ton of oil or butter. Just a little bit of prep and the oven does all the heavy work for you. The high temperatures really help to crisp the outside of the veggies, sealing in the moist and tender inside but really developing the natural flavor on the outside.
- Easy to prep-ahead, easy clean-up. For busy families, having the seasoned veggies ready to go in the fridge to toss into the oven on busy weeknights is a life saver. Then only having the one pan to clean up is even better!
- So Versatile. The third reason to love this broccoli and potatoes recipe is that it’s so versatile. Once you have this roasting technique, you can change it up for so many different vegetables and flavor profiles. Check out the ‘Variations’ section down below for some great ideas.
Simple Ingredients and Substitutes
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- Seasoning Blend: For this recipe, I kept it pretty simple with sweet paprika, garlic powder, dried oregano, salt, and ground black pepper. You can swap, mix and match any way you want really. You can add chili powder, cumin, a sprinkle of cayenne. Or you can add curry powder or turmeric and ginger for a more Indian taste. Different or more dried herbs, such as thyme, rosemary, sage, or dill would all work.
- Gold Potatoes – I used yukon gold potatoes because they roast up so beautifully staying fluffy on the inside while crisping up on the outside. You can use the skins of them since then are thin. They also oxidize slower than the more starchy russet potato. Any size potato will work, including baby potatoes or fingerling potatoes, cut into 1 inch pieces. Russet or sweet potato will also work, just remove the skin.
- Onion, diced – I used yellow onion, but you can use white onion, red onion, shallots, or even scallions. If you don’t have fresh onion, you can also use a tablespoon of onion flakes or onion powder.
- Broccoli Florets – I like to buy full heads of fresh broccoli and cut off the florets and even part of the stems. You can also use cauliflower florets. Other root veggies that are great are carrots, parsnips, or beets all peeled and sliced. Brussels sprouts and softer veggies such as zucchini or tomatoes would be great too.
- Extra Virgin Olive Oil – The oil is used to help the seasoning stick to the veggies, prevent sticking to the pan, and help everything brown up beautifully. Other oils that will work are avocado oil, coconut oil, or vegetable oil. You can use a cooking spray for the pan, but for coating the veggies, you will want to make sure it’s an oil that has good (or no) flavor.
See recipe card for quantities.
Simple Tools and Equipment
Nothing special for this one! Just a large baking sheet pan for roasting, such as 17 inch × 11 inch.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
For this easy recipe you can make the seasoning blend and prep the veggies a day in advance. Make the seasoning blend by adding all ingredients to a small bowl, then stir to combine. Store in a plastic storage container or baggie.
Clean the broccoli and cut off 5 cups of florets and top of the stems. Place the cut broccoli in a large bowl. Drizzle 1 tablespoon Olive Oil over the broccoli and toss to coat. Then Sprinkle with HALF of the seasoning blend and rub it all over to coat the broccoli. Set aside.
Cut the onion into slices. Place onto a large sheet pan. Cut the potatoes into 1 inch pieces and also place on the pan. Drizzle 1 tablespoon Olive Oil over the potatoes and onions and toss to coat. Then Sprinkle with the remaining seasoning blend and rub it all over to coat the potatoes.
Tip: You can store the potatoes in the refrigerator in an airtight container up to a day in advance. Waxy potatoes (yukon gold, baby or fingerling) should be fine, but if you are worried about them oxidizing and turning brown, you can add a squeeze of lemon juice before tossing them. For russet potatoes, you should store them in cold water before seasoning to prevent browning.
Simple Cooking Steps
Preheat the oven to 400 F degrees.
Spread the potatoes and onions out into a single layer.
Place the potatoes and onions in the preheated oven and roast them for 20 minutes.
Remove the pan and using a spatula, scrape up the potatoes gently and flip them so that they can brown on all sides. Add the broccoli to the pan in between the potatoes making sure everything is in a single layer. Then place back in the oven to roast for 10 minutes more.
Combine potatoes and onions on a sheet pan, then drizzle with oil.
Place the sheet pan into the oven for 20 min.
Stir the potatoes and onions halfway through roasting so that they can brown on all sides.
Add the seasoned broccoli to the sheet pan and then roast for 10 minutes more.
This is a simple meal prep recipe as well as a quick weeknight healthy side dish.
Roasting Variations
As you can probably imagine, there are many variations or additions that you can make to this recipe. Using your favorite veggies, adding a protein, and changing up the flavor profile gives so many options! Here are just a few ideas to get you going.
- Potatoes, Broccoli, and Chicken – Make it a complete meal by adding in chicken. Double the seasoning ingredients, mix, then split into thirds. Cut 1 pound of chicken breasts into 1-2 inch pieces, then coat with ⅓ of the seasoning. Place the chicken on one side of the sheet pan in a single layer, leaving ½ to ⅔ of the pan for the potatoes and onions. If needed, you can also use 2 separate sheet pans. Follow the instructions for the potatoes and onions adding them to the part of the pan. Roast the chicken, potatoes and onions for 20 minutes. Flip the chicken and potatoes, add the broccoli and roast for the remaining 10 minutes.
- Mexican Veggies – Use taco seasoning on the veggies. Then after roasting, sprinkle on shredded cheddar cheese, scallions, cilantro and bake for another 5 minutes. Dollop with salsa and sour cream!
- Mediterranean Vegetarian Idea – Turn this into a vegetarian main dish by adding chickpeas to the sheet pan with the potatoes and onions. You can add olives and red peppers with the broccoli. Then at the end, add fresh herbs, such as basil, and shredded parmesan cheese or crumble feta cheese over top!
Roasting Potatoes and Broccoli FAQs
Any potatoes are good for roasting as long as you know how to prepare them. Yukon gold, red potatoes, baby potatoes, and fingerling potatoes are more waxy and when peeled or cut, oxidize slower than the more starchy russet potato. This means you can prep them ahead and store in the fridge in an airtight container for up to 24 hours before cooking without worry of them turning brown. The skins of these potatoes are very thin and crisp up nicely so they don’t need to be peeled. Any size potato will work cut into 1 inch pieces. If the pieces are larger, you may need to cook them longer.
Russet or sweet potatoes will also work, just remove the tough outer skin and store in cold water until ready to pat dry and roast.
You can add lots of other vegetables to this recipe! Just be sure to look at the cooking times. If they are hard or root vegetables, like potatoes, then add them to the pan with the potatoes for the entire cooking time. If they are softer more delicate veggies, like zucchini, asparagus, or tomatoes, you can add them with the broccoli for the final 10 minutes.
You can add chicken or steak to the sheet pan, but will need to make sure they are added at the right time to ensure enough cooking time. For chicken cut into 1-2 inch pieces, you will need to cook it for about 20 minutes until it reaches 165 F internal temperature. You can add it to the pan separated from the potatoes right at the start. Just check to ensure that it doesn’t overcook as you get close to 30 minutes. Check out my recipe for adding a Flank Steak to the sheet pan!
What to serve With Roasted Broccoli and Potatoes
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Easy Roasting Potatoes and Broccoli Recipe
Ingredients
Seasonings
- ½ teaspoon Sweet Paprika or Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Salt
- ½ teaspoon Fresh Ground Pepper
All other ingredients
- 20 oz Gold Potatoes, I used yukon, but any size cut into 1 inch pieces will work
- ½ Yellow onion
- 5 cups Broccoli Florets with some stem about a head of broccoli
- 2 tablespoons Extra Virgin Olive Oil
Instructions
- Preheat the oven to 400 F degrees.
- Make the seasoning blend by adding all ingredients to a small mixing bowl, then stir to combine. Store in a plastic storage container or baggie.
- Clean the broccoli and cut off 5 cups of florets and top of the stems. Place the cut broccoli in a large bowl. Drizzle 1 tablespoon Olive Oil over the broccoli and toss to coat. Then Sprinkle with HALF of the seasoning blend and rub it all over to coat the broccoli. Set aside.
- Cut the onion into slices. Place onto a large sheet pan. Cut the potatoes into 1 inch pieces and also place on the pan. Drizzle 1 tablespoon Olive Oil over the potatoes and onions and toss to coat. Then Sprinkle with the remaining seasoning blend and rub it all over to coat the potatoes. Spread the potatoes and onions out into a single layer.
- Place the potatoes and onions in the preheated oven and roast them for 20 minutes.
- Remove the pan and using a spatula, scrape up the potatoes gently and flip them so that they can brown on all sides. Add the broccoli to the pan in between the potatoes making sure everything is in a single layer. Then place back in the oven to roast for 10 minutes more until the broccoli is slightly browned and tender.
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