Easy Roasted Potatoes and Broccoli

Name: Easy Roasted Potatoes and Broccoli
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1½ lbs mini potatoes (or regular potatoes chopped into bite size pieces); 2 bunches broccoli; 4 tbsp olive oil; 1 tsp garlic powder; ½ tsp salt; ½ tsp red chili flakes (optional); ¼ tsp onion powder; Few cracks of black pepper; ½ cup grated parmesan or pecorino romano cheese; Juice of 1/2 lemon

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These roasted potatoes and broccoli are an easy and nutritious way to get a side dish on the table with just 10 minutes of hands-on prep. Pair with chicken, steak, or enjoy as the main event. Gluten-free, nut-free, and easily dairy-free or vegan.

roasted potatoes and broccoli with parmesan in a bowl.

These Roasted Potatoes and Broccoli are the perfect weeknight side dish without the hassle. With just 10 minutes of hands-on prep time (that can also be done ahead of time!), these roasted veggies allow you to spend your time elsewhere on those busy nights.

Plus, no one wants boring potatoes and broccoli. These little babies are seasoned to perfection with my favourite veggie spices, and of course a little parm makes everything better.

Serve with chicken, steak, pork, fish, or even as the main event. These roasted veggies are super family-friendly for everyone to enjoy!

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Why You'll Love This Recipe
Ingredients
Substitutions
Step-by-Step Instructions
How to Serve
Make Ahead & Storage
Expert Tips
Frequently Asked Questions
Related Recipes
Recipe
Reviews

Why You'll Love This Recipe

Simple ingredients. Back to basics here with this veggie-focused side dish.
Easily customizable. Use my favourite veggie spice blend, or make it your own.
Great for kids and adults. Kids will love the flavour of these veggies. Plus there's cheese. 😉
Hands-off cooking. Toss it in the oven and you have a delicious side without the mess.
Delicious and nutritious. Broccoli and potatoes contain many nutrients required in your diet. This recipe fits a gluten-free, nut-free, and easily dairy-free/vegan diet.

Ingredients

Here is everything you'll need to make these roasted potatoes and broccoli:

Mini potatoes or regular potatoes chopped into bite size pieces. I used a tri-colour potato mix from President's Choice.
Broccoli: Fresh is best, frozen won't roast the same. You could also use broccoli crowns, or roast the stems if you like.
Olive oil
Garlic powder: I like to use garlic powder since fresh garlic would likely burn while roasting.
Salt
Red chili flakes: Optional, but I like the spice!
Onion powder
Black pepper
Parmesan or pecorino romano cheese: Omit for vegan/dairy-free.
Lemon: Juice from a fresh lemon is best, but use bottled in a pinch.

Substitutions

There are many ways to change up these roasted veggies depending on your preferences. Here are some substitution suggestions:

Dairy-free or vegan. Omit the cheese and sprinkle with 1-2 tablespoon nutritional yeast.
Frozen broccoli? I don't recommend it. Even when thawed, pre-frozen broccoli doesn't roast the same, and you'll end up with a watery mess.
Potatoes. If you can't find mini potatoes, feel free to use your favourite potato, chopped into bite size pieces. You can peel or not peel. Try Yukon gold or red potatoes for a similar taste.
Other seasonings: Feel free to customize with your favourite seasonings. You can make these veggies Italian-style with some thyme, basil, and rosemary. Make it Mexican-style with some cumin, chili, oregano, and paprika.

fork with roasted broccoli and potatoes.

Step-by-Step Instructions

Be sure to read the recipe card below for the full ingredient list and instructions for how to make easy roasted potatoes and broccoli.

(Prep) Preheat the oven to 425ºF and line a large baking sheet with parchment paper.

(1) Slice the mini potatoes in half and toss with 2 tablespoon olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt and chili flakes, ⅛ teaspoon onion powder and a few cracks of black pepper.

(2) Spread the potatoes on the baking sheet and roast for 30 minutes.

halved mini potatoes in a mixing bowl then on a sheet pan.

(3) While the potatoes are roasting, slice the broccoli into florets. If you want, you can also chop up the stems. Toss the broccoli with the other half of the oil and seasonings.

(4) After 30 minutes, add the broccoli to the baking sheet and roast for another 15-20 minutes.

broccoli florets being tossed in a bowl then on a sheet pan with potatoes.

(5) Sprinkle the cheese on top and stir the veggies. Bake for another 5 minutes.

Remove from the oven, drizzle with lemon juice and serve immediately.

roasted broccoli and potatoes on a sheet pan.

How to Serve

These roasted potatoes and broccoli are the ultimate versatile side dish. They are best served hot, right out of the oven. Here are some pairing suggestions:

Serve as a nutritious side with some gluten-free burgers or gluten-free fried chicken.
Get some extra veggies in with your vegan spicy vodka pasta.
Round our your side dishes with some homemade gluten-free garlic bread, gluten-free focaccia, or gluten-free onion rings.
Enjoy as the main event of a vegetarian feast!

Make Ahead & Storage

Make ahead: Cut down on prep time by slicing the potatoes and broccoli beforehand. Store in a closed container in the fridge until ready to season and bake.

Storage: Cooked veggies can be stored in a closed container in the fridge. They are best consumed within 2 days. Reheat in the microwave for 30 seconds, or in the oven or air fryer at 400ºF for a few minutes until warmed.

Freezing is not recommended.

top view of roasted potatoes and broccoli in a bowl.

Expert Tips

Here are some of my top tips and tricks for successful roasted vegetables:

Don't go overboard with the oil. Too much and the veggies will be too soggy to roast.
Different vegetables roast for different lengths of time. That's why we roast the potatoes first here while prepping the broccoli, then add the broccoli for a shorter amount of time.
Season with dried spices. Because we end up roasting these potatoes and broccoli for nearly an hour, any fresh herbs or garlic may burn.
Keep an eye on them! I have provided timing as a guide, but roast your vegetables until they are how you like them.
A little acid brightens the veggies so much. The squeeze of lemon juice at the end takes these roasted veggies from heavy to super light and bright. I highly recommend it.

Frequently Asked Questions

Is it better to boil potatoes before roasting?

For some types of potatoes, boiling before roasting helps them become tender with a crispy skin. But I find for this recipe and these mini potatoes, it is not necessary. Also much quicker and easier!

How long should I bake broccoli for?

Broccoli only needs to roast for 15-25 minutes, depending on how you like it. Because this is about half the time the potatoes need to roast, we add the broccoli to the sheet pan halfway through cooking.

Can I use minced garlic?

I don't recommend it! I use garlic powder in this recipe. Because we end up roasting these potatoes and broccoli for nearly an hour, any fresh herbs or garlic may burn.

wooden spoon scooping roasted broccoli and potatoes.

These roasted potatoes and broccoli are an easy and nutritious side dish for the busiest of days! After just 10 minutes of chopping time, you can relax knowing you'll have healthy and delicious veggies ready without having to lift a finger. The perfect easy weeknight side!

More Gluten-Free Side Dishes:

Have you made these roasted potatoes and broccoli? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!