These Roasted Broccoli and Potatoes are a quick sheet-pan side dish with lemon, garlic, paprika, butter, and crispy edges. It's budget-friendly, meal-prep friendly, and ready in under 30 minutes.
⭐Roasted Broccoli and Potatoes: A Quick Look
- What it is: A quick sheet-pan roasted broccoli and potatoes side dish.
- Taste & Texture: Lemony, savory, crispy-edged potatoes with tender roasted broccoli.
- How To Make: Slice the sprouts, stir them with oil and seasonings, bake, and enjoy.
- Recipe's Top Highlights: It is easy to make, budget-friendly, perfectly spiced, and great for meal prep.
Why I Love This Roasted Broccoli and Potatoes Recipe
Hello, do you worry about how broccoli and potatoes cook together? No worries.
We have one of the best side dish recipes with step-by-step instructions to make them perfect on the sheet pan, with crispy roasted potatoes and tender broccoli with slightly charred edges.
After testing different temperatures and pans, I finally landed on this brightly spiced 30-minute roasted veggies recipe(for bolder flavors, check out these spicy roasted potatoes).
Ingredients & Substitutions
- Broccoli: Use fresh broccoli for the best texture. Cut it into medium-sized florets and remove the hard stems. The florets can be about 1 to 1½ inches thick.
- Potatoes: I used baby potatoes for this recipe, but feel free to use red, russet, or golden potatoes. I cut them into ¾-inch pieces to help them cook faster, so each bite is well seasoned and ready in 30 minutes.
- Butter: You can also substitute with avocado oil, extra virgin olive oil, or grape seed oil.
- Paprika: For a smoky flavor and to balance the sweetness.
- Red pepper flakes: Optional. For heat, you can adjust the amount based on your preference.
- Garlic: Use minced garlic or fresh cloves for the best flavor.
- Lemon: Fresh lemon juice and its zest are great for the bright flavors.
How To Make Roasted Broccoli and Potatoes
- Step 1. Toss potatoes with butter, garlic powder, paprika, salt, black pepper, and red pepper flakes. Spread on a sheet pan and roast at 425°F for 12 minutes.
- Step 2. Add broccoli, lemon zest, and lemon juice to the pan. Spread everything evenly and roast for another 12 to 15 minutes, until golden and crispy.
Loved this recipe and Want to save it?
Enter your email & I’ll send it to your inbox. Plus, get new recipes from me every week!
What Are the Best Potatoes to Use?
- Potatoes are great in any variety. Yukon Gold potatoes are great for a creamy inside and golden edges.
- Red potatoes work well, too. They hold their shape and roast nicely.
- Russet potatoes can also be used, but they break apart more easily when forked.
How to Add Heat
This roasted broccoli and potato recipe tastes best at a gentle heat, thanks to the red pepper flakes and ground black pepper.
- For medium heat, add in ½ teaspoon of red pepper flakes.
- For hot and spicy roasted broccoli and potatoes, add cayenne pepper or drizzle hot sauce or buffalo sauce over the vegetables once they are cooked.
The Leftovers & Meal Prep
- You can store the leftovers in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 2 months.
- Reheat them in the oven or air fryer until warm. In the air fryer, reheat at 375°F for about 4 to 6 minutes.
- For meal prep, portion with grilled chicken, tofu, rice, quinoa, or boiled eggs for easy lunches.
Variations
- Parmesan cheese: Add grated Parmesan during the last five minutes of roasting, or sprinkle it just after baking and enjoy.
- Herbs: Fresh or dried herbs such as thyme, dill, chives, or parsley can be added for extra flavor.
- Add protein: You can add sliced chicken, salmon, shrimp, or tofu and cook it along with the broccoli and potatoes. Adjust the cooking time depending on the protein you use.
Frequently Asked Questions
No, potatoes take longer to cook than broccoli, so we bake the potatoes until about 70% cooked, then add the broccoli and roast everything together until fully cooked.
425°F is best for quick roasting. It helps potatoes turn crispy and broccoli get golden brown with a nice crispy edge.
Yes, but it will be softer, not crispy. Add oil and seasonings, then roast with the potatoes during the last 4 minutes so it heats through without turning too mushy.
Yes, you can use sweet potatoes instead of regular potatoes, or use them alongside regular potatoes. Sweet potatoes will have a softer texture and a naturally sweet flavor, so the final dish will taste a little different.
📖 Recipe
Roasted Broccoli and Potatoes
Ingredients
- 1 pound baby potatoes cut into ¾-inch pieces
- 4 cups broccoli florets cut into 1 to 1½-inch florets
- 2 tablespoons butter melted
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes adjust to taste
Instructions
- Preheat the oven to 425°F. Place the oven rack in the center. Line a large, preferably 18 x 13-inch rimmed metal sheet pan with parchment paper, or lightly grease it.
- Cut the baby potatoes into ¾-inch pieces. Keep them small and even so the y cook quickly and finish in under 30 minutes.
- In a large bowl, add the potatoes, butter, garlic powder, paprika, salt, black pepper, and red pepper flakes. Stir until the potatoes are evenly coated.
- Spread the potatoes on the sheet pan in a single layer, without crowding. Roast for 12 minutes.
- While the potatoes roast, add the broccoli florets to the same mixing bowl. Toss with any remaining seasoned oil, then add the lemon zest and fresh lemon juice. Stir again until the broccoli is lightly coated.
- Remove the sheet pan from the oven after 12 minutes. Gently move the potatoes around, then add the broccoli to the pan. Spread everything out in a single layer.
- Return the sheet pan to the oven and roast for another 12 to 15 minutes, until the potatoes are fork-tender and golden, and the broccoli has lightly browned, crispy edges.
- And serve hot.
Notes
- Cut the potatoes into small ¾-inch pieces so they roast quickly and cook through before the broccoli gets too soft.
- You can use baby potatoes, Yukon Golds, red potatoes, russets, golden potatoes, or sweet potatoes for this recipe.
- Adjust the heat with red pepper flakes: use less for mild heat, ½ teaspoon for medium heat, or add cayenne, hot sauce, or buffalo sauce for more spice.
- For extra flavor, add grated Parmesan during the last 5 minutes of roasting, or finish with fresh herbs like thyme, dill, chives, or parsley.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for 4 to 6 minutes.
Nutrition
Additional Info
Loved this recipe and Want to save it?
Enter your email & I'll send it to your inbox. Plus, get new recipes from me every week!
