These Roasted Broccoli and Potatoes are crispy and garlicky. These are oven-roasted in a sheet pan. Finish with Parmesan or enjoy it completely dairy-free. An effortless recipe that's perfect for busy weeknights or simple meal prep.
A Quick Look at the Recipe
- What it is: Simple sheet-pan roasted broccoli and potatoes with simple pantry-friendly ingredients.
- Time & Yield: About 50 minutes; serves 4
- Taste & Texture: Savory, garlic-flavored, crispy-edged potatoes with tender roasted broccoli.
- Heat Level: 🌶 Mild, with warmth from black pepper and optional red pepper flakes.
- How To Make: Season and bake the potatoes until golden, then add the broccoli, then finish with lemon juice and Parmesan, if using.
Worried about roasting broccoli and potatoes together because they cook at different speeds? This simple sheet-pan method provides crispy potatoes and tender, lightly charred broccoli every time.
Here's how it works. The potatoes go into a hot pan first so they can build that deep golden crust we all love. The broccoli joins later, since it cooks faster and only needs a short roast to stay tender, with a bit of char, rather than turning soft.
Once everything comes out of the oven, finish it with fresh lemon juice. For more flavor variations, check out these veggie side dish recipes.
Ingredients & Substitutions
- Potatoes: Yukon Gold, red, baby potatoes work best. They roast to a creamy interior with crisp edges.
- Olive oil: Adds flavor and helps with browning. You can use avocado oil, melted butter, or grapeseed oil.
- Dried rosemary: Gives a strong, earthy flavor that works well with potatoes. Substitute with Italian seasoning or oregano.
- Garlic powder: Coats the potatoes evenly for consistent flavor and helps prevent burning during roasting. Substitute with onion powder or a mild garlic-herb blend.
- Fresh broccoli: Cut into medium florets so they roast evenly and develop light char without burning.
- Fresh garlic cloves: Add strong flavor to the broccoli. Jarred minced garlic can be used as a substitute.
- Parmesan cheese(optional): Adds a salty, savory finish, but this recipe is just as crispy and flavorful without it. Skip it entirely for a dairy-free side, or substitute Pecorino Romano, Asiago, or nutritional yeast.
- Lemon: Adds brightness and balances the roasted flavors. Substitute with white wine vinegar or apple cider vinegar.
How To Make Roasted Broccoli and Potatoes
- Step 1. Preheat oven to 400°F and line a rimmed baking sheet with parchment paper. Toss potatoes with olive oil, rosemary, garlic powder, salt, and pepper until evenly coated.
- Step 2. Spread potatoes in a single layer on the sheet pan and roast on the middle rack for 20 minutes.
- Step 3. Add the broccoli to the same bowl, then add minced garlic and drizzle with the remaining olive oil. Toss them well. Now take the potatoes from the oven, flip them, add the broccoli next to the potatoes, and roast for another 15 minutes, until crisp and golden.
- Step 4. Top with lemon zest and Parmesan(if using), then squeeze fresh lemon juice over everything. Toss gently and serve hot.
♨️How to Adjust The Heat
This roasted broccoli and potato recipe has a mild base heat from black pepper and red pepper flakes.
- Mild heat: Skip the red pepper flakes and use only black pepper for a light, mild flavor.
- Medium heat: Add ½ teaspoon red pepper flakes for a balanced, steady heat throughout the dish.
- Hot and spicy: Add cayenne pepper during roasting for deeper heat, or finish with hot sauce or buffalo sauce after baking for a stronger kick.
Expert Tips For Best Results
- Roast the broccoli and potatoes side by side, rather than mixing them. As the broccoli releases moisture as it roasts, crowding or overlapping the two will steam the potatoes instead of letting them crisp.
- Cut your potatoes and broccoli into similar, bite-sized pieces. Even sizing means even cooking, and you'll get crisp edges on every piece instead of just a few.
- Always line your sheet pan with parchment paper for effortless cleanup.
Frequently Asked Questions
Yes, you can use frozen broccoli, but it will be softer and less crispy than fresh broccoli. Toss the frozen broccoli (without thawing) with butter and seasonings, then spread it side by side with the potatoes on the sheet pan, and roast until hot and lightly browned.
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.
Let everything cool fully before storing. Place in an airtight container and refrigerate for 3-4 days. For the best texture, reheat in the oven or air fryer until warmed through and crisp again.
Enjoy these roasted veggies with roasted chicken, salmon, steak, pork chops, or meatloaf, all of which work well. For lighter meals, pair with eggs or add to rice or quinoa bowls.
📖 Recipe
Roasted Broccoli and Potatoes(Crispy & Garlicky)
Ingredients
- 1.5 lbs Yukon Gold potatoes cut into ¾-inch cubes(red/baby potatoes)
- 3 tablespoon olive oil divided
- 1 teaspoon dried rosemary crushed
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups broccoli florets
- 3 cloves garlic minced
- ⅓ cup grated Parmesan cheese (optional, omit for dairy-free)
- 1 lemon zest and juice
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss potatoes with 2 tablespoon olive oil, rosemary, garlic powder, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the prepared sheet pan. Place on the middle rack and roast for 20 minutes.
- Meanwhile, in the same bowl, toss broccoli with garlic and the remaining 1 tablespoon olive oil until well coated.
- Remove the pan from the oven and flip the potatoes. Push the potatoes to one side of the sheet pan, then add the broccoli in a single layer on the empty space.
- Return to the oven and roast for 15 more minutes, until potatoes are golden, crispy, and broccoli is crisp at the edges.
- Sprinkle lemon zest and Parmesan(if using) over the hot vegetables, letting it melt slightly.
- Squeeze fresh lemon juice over everything, toss gently, and serve hot and crispy.
Notes
- To make it dairy-free, simply skip the Parmesan or substitute nutritional yeast for a similar savory finish.
- Easy ingredient swaps include avocado oil or butter instead of olive oil, Italian seasoning instead of rosemary, and Pecorino Romano or Asiago for a cheese variation.
- Heat level can be adjusted: mild with black pepper only, medium with red pepper flakes, or hot with cayenne or hot sauce added after roasting.
- Best texture tip: cut vegetables evenly and give potatoes a head start before adding broccoli, then roast them side by side so everything turns out crisp without getting soggy.
- Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat in the oven or air fryer to restore crispness.
