Sheet pan potatoes and broccoli are a perfect side dish for any meal. The vegetables are roasted with olive oil, spice mix, and fresh rosemary.
⭐Delicious roasted potatoes and broccoli recipe
Roasted vegetables are one of the easiest side dishes that everyone loves. My husband is a picky eater in our family and he usually avoids any green vegetables.
When I served my picky eater these broccoli and potatoes for the first time, he almost turned them away, but still decided to try. After the first bite of the broccoli, he said "wow, I actually love these vegetables. This recipe needs to go on your website".
Here is why you will love this recipe:
- Affordable: potatoes and broccoli are available all year around, but they are most affordable during the summer and early fall months.
- Filling: potatoes are always filling and make a great side dish for any lean meat.
- Family-friendly: the vegetables are soft but crispy making them perfect to serve for even smaller kids.
- High-fiber: you will get about 5 grams of fiber per serving.
🥦Ingredients notes and substitutions
- Potatoes - I used baby gold potatoes. Any low-medium starch potatoes are great for roasting. Yukon is another great option available at almost any grocery store. At the beginning of fall, I love getting multicolored one-bite size potatoes. They look so beautiful. For the best results pick thin-skinned, the same size, smooth potatoes for this recipe.
- Broccoli head - Make sure it is not wilted and does not have any open buds. Fresh broccoli has closed dark green or purple buds.
- Extra virgin olive oil - olive oil adds a unique flavor compared to other vegetable oil and it helps to achieve maximum crispiness. Ghee butter is another option, it has a high smoking point and tastes amazing.
- Salt - I never add salt to the spice mix, but add it by itself to make sure I do not add too much salt to the dish.
- Fresh rosemary - I never thought it would go with broccoli. Fresh chopped rosemary adds amazing flavor to the dish. You can also use a dried one, but I strongly recommend trying to use the fresh herb.
- Spice mix - I used garlic powder, onion powder, paprika, black pepper, dried basil, and dries oregano. Such a great mix for the roasted veggies. You mix other spices as well or simply add some Italian seasoning.
⏲️How to roast potatoes and broccoli in one pan
- Boil potatoes - potatoes take longer to cook than broccoli, even if you quarter them. In a medium pot, add whole potatoes and water enough to cover. Bring to boil and cook for about 15-20 minutes over medium heat until fully or almost cooked. Check by inserting the fork into one of the potatoes, it should go inside without any resistance. Drain the potatoes well and set them aside. Pat dry if needed, but they usually dry right away while still hot after removing them from water. While the potatoes are boiling, prepare the rest of the ingredients.
- Chop - while potatoes are boiling you can soak fresh broccoli in cold water, or simply rinse it well. Shake off the access water well over the sink. Cut the broccoli into large chunks, you can keep 2-3 florets together. Now, dice very finally fresh rosemary. You will need about one Tablespoon. Leave the boiled potatoes whole or cut them in half (quarter the big ones). I just love how crispy the cut side gets. Preheat the oven to 400°F.
- Make a spice mix - in a small bowl add garlic and onion powder, paprika, black pepper, dried basil, and oregano. Mix to combine.
- Season - in a large bowl, add boiled potatoes, broccoli, olive oil chopped rosemary, spice mix, and salt. Use hands to mix well until the vegetable are evenly coated with oil and herbs.
- Roast - prepare the baking pan by laying a large sheet of parchment paper over it. Now, spread the seasoned vegetables in a single layer over the baking pan. Roast for 10 minutes at 400°F. Use a wooden spatula to flip as many vegetables as you can. Cook for another 10-12 minutes or until the vegetables reached the desired crispiness. Enjoy as it is or with some grated Parmesan cheese on top.
- do not forget to rinse the vegetables and rosemary well.
- boil whole potatoes until fully or almost fully cooked before roasting.
- for best results, use fresh rosemary. You can freeze the rest of the herb for the future.
There are so many ways you can serve these sheet pan roasted vegetables. They go well with meat, grains, and even eggs.
These are my favorites:
- Cast iron skillet chicken breasts
- Marinated chicken drumsticks
- Instant pot millet
- Chicken muffins
- Whole duck in oven bag
These oven roasted potatoes and broccoli reheat very well and taste even better the next day after absorbing all the flavors. They will make a great lunch the next day.
- Refrigerate: ones the vegetables cool down, store them in an airtight container in the fridge for up to 3 days.
- Reheat: avoid reheating any roasted vegetables in the microwave, as they will not be crispy. Instead, warm them up in the oven, roaster oven, or air fryer until hot and crispy again.
🍠Other vegetable sides to enjoy
Sheet pan potatoes and broccoli
- 1 large bowl
- 1 Medium Pot
- 1 large baking pan
- 1 sheet of parchment paper
- 1 pound broccoli whole head with stalks
- 1 pound baby gold potatoes
- 3 Tablespoons olive oil
- 1 Tablespoon finely chopped fresh rosemary
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon dry oregano
- ½ teaspoon dry basil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper or more
- Wash the vegetables well. In a medium pot, add whole potatoes and water. Bring to boil and cook for about 15 minutes or until tender. Potatoes need to be fully or almost cooked. Drain the water and let them cool for about 5 minutes or until not too hot to handle.
- Meanwhile, dice fresh rosemary finely. Add dry spices and herbs to a small bowl and mix to combine.
- Preheat oven to 400°F. Lay parchment paper over a large baking pan. Cut broccoli into florets. Cut the potatoes in half or quarter if they are regular size.
- In a large bowl, add potatoes, broccoli, olive oil, rosemary, spice mix and salt.
- In prepared baking pan, arrange the vegetables in a single layer. Bake for 10 minutes. Use a wooden spatula to flip as many vegetables and possible. Put them back in the oven and bake for another 10 minutes or until reached desired crispiness. Enjoy!
- pick thin-skinned potatoes for roasting.
- use olive oil or ghee butter for a unique flavor.
- fresh rosemary brings this side dish to another level.
- you can easily double or triple the recipe.
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