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 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: Cut potatoes and broccoli, stir them with butter 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 quick 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 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 grapeseed oil.
- Paprika: Adds warm color and mild flavor. Use smoked paprika if you want a smoky flavor.
- Red pepper flakes: Optional. For heat, you can adjust the amount based on your preference.
- Garlic powder: Feel free to substitute with minced fresh garlic 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. Cut the potatoes to 1 inch pieces and the broccoli to 1½ inches florets. Toss potatoes with butter, garlic powder, paprika, salt, black pepper, and red pepper flakes. Spread the potatoes on a lined sheet pan, preferably an 18 x 13-inch rimmed metal sheet pan, in a single layer. Roast at 425°F for 12 minutes.
- Step 2. Toss the broccoli with lemon zest and lemon juice in the mixing bowl, then add it to the pan. Spread everything evenly and roast for another 12 to 15 minutes, until golden and crispy.
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What are the Best Potatoes for Roasting?
I've roasted many potato varieties, and Yukon Golds are my top choice. They roast with golden edges and a creamy inside.
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 pierced with a fork.
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 after roasting.
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.
Frequently Asked Questions
425°F is best for quick roasting. It helps potatoes turn crispy and broccoli get golden brown with a nice crispy edge.
Yes, you can roast them in the same pan, but bake the potatoes until about 70% cooked, then add the broccoli.
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.
📖 Recipe
Roasted Broccoli and Potatoes
Ingredients
- 1 pound baby potatoes Cut into ¾-inch pieces
- 4 cups broccoli florets cut into 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 they 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 butter, 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 and in the freezer for up to 2 months. Reheat in the oven or air fryer at 375°F for 4 to 6 minutes.
Nutrition
Additional Info
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