You know those days when you open the fridge and think, “Okay, what can I make that everyone will actually eat… and I won’t be stuck washing dishes all night?” That’s exactly where roasted potatoes and broccoli come in. It’s the kind of simple, satisfying dish you can throw together while chatting with the kids or setting the table — no fancy prep, no fuss.
What I love about this recipe is how it turns basic pantry staples into something really special. The edges get crisp, the flavors deepen in the oven, and everything comes out golden and cozy. In this post, I’ll walk you through my favorite way to roast them, share some little tricks I’ve picked up, and give you ideas for how to serve or switch things up if you’re in the mood to get creative. Let’s get roasting!
Why You’ll Love Roasted Potatoes and Broccoli
Let me tell you — roasted potatoes and broccoli has become one of those go-to dishes in my kitchen that never lets me down. Whether it’s a weeknight dinner or a weekend gathering, it always delivers on flavor and comfort, with just a handful of everyday ingredients. And the best part? Everything comes together on a single sheet pan—less mess, more flavor.
Here’s what makes this recipe one you’ll keep coming back to:
Family Friendly and Crowd-Pleasing
The crispy edges, tender centers, and rich roasted flavor make this a hit with both kids and adults. It’s simple, familiar, and always gets a second helping.
Quick and Easy to Make
You don’t need any fancy tools or hard-to-find ingredients — just toss, roast, and serve. It’s a true “dump it on the pan and let the oven do the work” kind of meal.
Customizable to What You Have
Whether you’re using red potatoes, baby golds, or trying out roasted sweet potatoes and broccoli, it all works beautifully. You can even add a few carrots or onions if you want to stretch it further.
Perfect for Any Occasion
This works just as well next to a holiday roast as it does next to a quick pan-seared chicken breast. It’s flexible enough to be a main dish or a hearty side.
Loads of Flavor in Every Bite
Roasting brings out the natural richness in both the potatoes and the broccoli. You get those delicious browned bits, little pops of garlic, and a cozy, toasty aroma from the oven that fills the whole kitchen.
Great for Meal Prep
Make a big batch, and you’ve got ready-to-go veggies for bowls, wraps, or quick lunches throughout the week. Oven roasted potatoes and broccoli holds up wonderfully in the fridge.
It’s that simple kind of recipe that feels like home, and once you see how easy and versatile it is, it’ll earn a permanent spot in your weekly rotation.
Now that you know why this dish is a total win, let’s take a look at the ingredients that bring it all together.
Ingredients for the Best Roasted Potatoes and Broccoli
If your pantry is stocked with just a few basics, you’re halfway to making this roasted potatoes and broccoli dish already. Everything comes together with ingredients you likely have on hand — and the results are golden, flavorful, and just right for any day of the week.
Here’s what you’ll need:
Basic Ingredients
- 1½ pounds small Yukon Gold potatoes, cut in half
These turn beautifully golden in the oven with soft, fluffy centers. If you’re working with larger potatoes, just chop them into 1-inch pieces so everything cooks evenly.. - 1 lb fresh broccoli florets, cut into bite-size pieces
The tops get delightfully crispy while the stalks stay tender—a perfect contrast in every bite. - 3 tablespoons olive oil
Helps everything roast up golden and carries the seasoning throughout the dish. - 3 cloves garlic, minced
Adds a rich aroma and deep flavor that pairs so well with the roasted veggies. - 1 teaspoon dried oregano
Gives it that herby, comforting touch that warms up the whole tray. - ½ teaspoon smoked paprika
A subtle layer of smoky depth that takes things up a notch. - 1 teaspoon fine sea salt, divided
Half goes on the potatoes first, the rest on the broccoli to ensure both are seasoned evenly. - ½ teaspoon freshly ground black pepper
Brings just enough bite to complement the rich, roasted edges.
Optional Add-Ins
- Red onion wedges – Toss in a few for extra sweetness and color.
- Lemon zest – Brightens everything right before serving.
- Parmesan cheese – Add a sprinkle in the last few minutes of roasting for a golden finish.
- Carrot coins – Great if you want to stretch it into roasted potatoes broccoli and carrots for variety.
Pro Tip:
Want to change up the flavor? Try Italian seasoning for a more classic twist, curry powder for a warm, earthy spin, or cumin and coriander for something a little more global. You can also toss in roasted sweet potatoes and broccoli for a sweet-savory combo that’s super satisfying.
Now that your ingredients are prepped and ready, let’s walk through exactly how to bring this all together in the oven.
How to Make Roasted Potatoes and Broccoli Step by Step
Making roasted potatoes and broccoli is as easy as tossing, timing, and trusting the oven to do its thing. I’ll guide you through every step so you get crispy, flavorful results every single time, without hovering over the stove.
Step-by-Step Instructions
1- Preheat your oven to 425°F (220°C)
Line a rimmed baking sheet with parchment to keep things mess-free and help everything roast evenly.
2- Season the potatoes and give them a head start
In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, ½ teaspoon salt, a pinch of black pepper, oregano, and paprika. Spread them cut-side down on the baking sheet and roast for 15 minutes.
Tip: Don’t overcrowd the pan. Give them space so they crisp, not steam.
3- Add the broccoli and finish roasting
While the potatoes get their head start, toss the broccoli with the remaining 1 tablespoon of olive oil, minced garlic, and the rest of the salt and pepper. Once the timer buzzes, flip the potatoes and scatter the broccoli evenly over the pan. Return to the oven and roast for another 15–18 minutes, stirring once halfway through.
You’ll know it’s done when the broccoli edges are slightly charred and the potatoes are fork-tender.
4- Finish with flair
Once everything is out of the oven, toss gently on the tray. Sprinkle with a bit of lemon zest or grated Parmesan, if you’d like. Serve warm and enjoy that savory, roasted goodness in every bite.
There’s just something so satisfying about a recipe that delivers great texture and flavor with hardly any cleanup. And now that your tray of roasted potatoes and broccoli is hot out of the oven, let’s talk about how to make it your own with a few fun chef tips and creative variations.
Roasted Potatoes and Broccoli Tips and Easy Variations
Once you’ve made roasted potatoes and broccoli a few times, you’ll start to find your own groove — but here are a few of my favorite tips and tweaks to help you get the best texture, flavor, and flexibility every time. These little adjustments can make a big difference, especially when you want to mix things up or avoid common mistakes.
Pro Tips to Nail It Every Time:
- Cut everything about the same size
This helps the potatoes and broccoli cook evenly. If the potatoes are too big, they’ll need more time, and the broccoli could get too dark. - Give the potatoes a head start
They take longer than broccoli, so don’t skip roasting them first. That way, everything finishes at the same time with that perfect golden color. - Don’t crowd the pan
Spread the veggies out in a single layer. If they’re piled on top of each other, they’ll steam instead of roast, and you’ll miss out on those crispy edges. - Flip halfway through roasting
This helps everything brown evenly and keeps the potatoes from sticking too much to the pan.
Fun Variations to Try:
- Roasted broccoli and red potatoes – Swap in red potatoes for a slightly firmer texture and gorgeous pop of color.
- Roasted sweet potatoes and broccoli – Add diced sweet potatoes to bring in a touch of natural sweetness.
- Roasted potatoes, broccoli, and carrots – Toss in some thin carrot coins with the potatoes for a little extra color and flavor variety.
- Seasoning switch-ups
- Italian seasoning for classic comfort
- Taco seasoning for a zesty, southwestern twist
- A sprinkle of cumin and coriander for a more earthy, warm flavor
These small changes are a fun way to keep the recipe feeling new, without having to reinvent the wheel every time.
There’s just something special about having options in the kitchen, isn’t there? And once you’ve roasted your tray to perfection, the next question is… how should you serve it? Let’s get into that!
Serving Ideas for Roasted Potatoes and Broccoli
This dish is like a blank canvas — hearty enough to stand alone, but easy to pair with other favorites for a full meal. Whether you’re feeding picky eaters or setting the table for company, there’s a way to serve this that works beautifully.
How to Enjoy It:
- As a main
Pile it into a bowl, top with a fried egg, and drizzle a little lemon tahini or your favorite sauce. Finish with a handful of fresh herbs, and it’s ready to serve. - Next to your protein
Serve with grilled chicken, baked salmon, or pan-seared tofu for a simple, balanced plate. It’s a great go-to side for anything from steak pizzaiola to roasted turkey. - In a veggie bowl
Combine with quinoa, chickpeas, and a creamy dressing for a warm grain bowl that feels satisfying without being fussy. - As part of a brunch spread
These roasted veggies fit right in next to scrambled eggs, toast, and fruit — perfect for a weekend breakfast board. - Tucked into wraps or pitas
Great for lunch! Add some hummus and greens, and you’ve got a flavorful veggie wrap that holds up well.
Whether it’s the star or the side, this dish plays well with just about anything. Now, let’s make sure you know exactly how to keep those leftovers tasting just as great.
How to Store and Reheat Roasted Potatoes and Broccoli
If you’ve got extra roasted potatoes and broccoli (or made a double batch on purpose — smart move!), storing and reheating is super simple. A few easy tips will keep everything tasting just as flavorful and satisfying the next day.
How to Store:
- In the fridge:
Let everything cool fully, then transfer to an airtight container. Store for up to 4 days. - In the freezer:
Lay leftovers in a single layer on a tray to freeze individually first, then transfer to a freezer-safe bag or container. Try to enjoy them within 1 to 2 months for the best results.
(Broccoli might soften slightly after freezing, but the flavor holds up nicely.)
Best Ways to Reheat:
- Oven:
Spread on a baking sheet and bake at 400°F for about 8–10 minutes, or until hot and crisp again. - Air Fryer:
Perfect for bringing back that edge! Heat at 375°F for 5 minutes. - Skillet:
Add a tiny splash of oil or broth and reheat over medium heat, stirring gently until warmed through.
Roasted veggies that still taste great the next day? That’s a kitchen win in my book.
More Side Dishes You May Love
If you enjoyed making roasted potatoes and broccoli, here are a few more cozy and flavorful ideas to try next:
- Potato Pavé – A beautiful layered potato dish with crispy edges and a tender center.
- Purple Sweet Potato Recipe – Naturally vibrant and perfect for adding color to your table.
- Loaded Fries Recipe – Crispy fries topped with all the good stuff, ideal for sharing.
- Mashed Potato Bar – A fun and interactive way to serve mashed potatoes with all kinds of toppings.
- Dominican Potato Salad – A flavorful twist on a classic that’s great for gatherings and potlucks.
Easy Roasted Potatoes and Broccoli You’ll Love
Equipment
- Rimmed baking sheet
- Parchment paper
- Large mixing bowl
- Chef’s knife
- Measuring spoons
- Silicone spatula or tongs
Ingredients
Basic Ingredients:
- 1½ lbs baby Yukon Gold potatoes halved
- 1 lb broccoli florets cut into 1-inch pieces
- 3 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon fine sea salt divided
- ½ teaspoon black pepper
Optional Add-Ins:
- Red onion wedges
- Lemon zest
- Grated Parmesan cheese
- Carrot coins for a colorful variation
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- Toss potatoes with 2 tbsp olive oil, ½ tsp salt, oregano, paprika, and pepper. Spread cut-side down and roast for 15 minutes.
- Toss broccoli with remaining oil, garlic, and seasonings. Add to pan, stir, and roast 15–18 minutes more.
- Optional: Sprinkle with lemon zest or Parmesan before serving.
Notes
For even roasting, cut your potatoes and broccoli into uniform sizes and give the potatoes a quick head start in the oven. Don’t skip the parchment — it helps everything crisp up beautifully.Key Takeaways
- A one-pan recipe made with simple, everyday ingredients
- Crispy potatoes and tender broccoli roasted to perfection
- Easy to customize with carrots, onions, or sweet potatoes
- Great as a side dish or a light main for any occasion
- Perfect for meal prep and reheats well without losing flavor
Let’s wrap it all up with a few final thoughts — and a quick recap to keep this recipe close at hand whenever you need it.
Roasted Potatoes and Broccoli FAQs: Everything You Need to Know
Got a few questions before you dive in? You’re not alone! Here are some of the most common ones folks ask about making roasted potatoes and broccoli, with helpful tips to make sure everything turns out just right.
Can you roast potatoes and broccoli together without boiling the potatoes first?
Yes, absolutely! Just cut your potatoes into small chunks and give them a 15-minute head start in the oven. That way, the broccoli stays crisp and everything finishes at the same time.
Why don’t my veggies brown in the oven?
If your pan is too crowded, the veggies trap steam instead of roasting. For crispy roasted broccoli and potatoes, spread everything out in a single layer — or use two pans if you’re making a bigger batch.
What kind of potatoes work best for roasting?
Yukon Gold and red potatoes are both great options. They roast up tender on the inside with a nice golden edge on the outside — perfect for this kind of sheet-pan meal.
How can I add carrots to make roasted potatoes broccoli and carrots?
Easy! Slice the carrots into ½-inch coins and roast them along with the potatoes from the very beginning. They take about the same time and add a nice pop of color and flavor.
Do I have to use parchment paper?
It’s super helpful for easy cleanup and keeping the veggies from sticking. But if you don’t have any, a light coating of olive oil on the pan will do the trick.
Can I double the recipe for a crowd?
Definitely! Just make sure to divide the veggies between two sheet pans so they still get that nice roasted texture instead of steaming.
Still curious about something? Don’t worry — once you try this out, you’ll be a sheet-pan pro in no time. Let’s bring everything together with one final look at the recipe.
Conclusion
If you’re anything like me, you’ll find yourself making this roasted potatoes and broccoli recipe more than once — it’s just one of those simple, comforting dishes that always hits the spot. Whether you’re tossing it together for a busy weeknight or sharing it with family around the table, it’s a recipe that brings warmth and ease to your kitchen.
If you give it a try, I’d truly love to hear how it turned out for you. Feel free to leave a review — it means a lot and helps others find their new favorite too.
