Looking for a quick, flavorful side dish? These roasted potatoes and broccoli come out crispy and tender in about 30 minutes.
With just a few pantry staples, you get the satisfying contrast of golden, tender-inside baby potatoes and caramelized, crispy broccoli florets. It’s an easy, reliable sheet-pan recipe that works any night of the week.
Any small potato will work—honey golds, fingerlings, new potatoes, or red potatoes—so use what you have on hand. Keep the seasoning simple with salt and pepper, or add optional flavor boosters like garlic, herbs, or Parmesan for extra depth.
Roasted Broccoli and Potatoes Ingredient Highlights
For the best texture, choose small potatoes and cut them into evenly sized bite-sized wedges so they cook quickly and consistently. There’s no need to peel baby potatoes—scrub, rinse, and chop.
Wash broccoli by soaking it briefly in cool water to remove dirt caught in the florets. Dry thoroughly—air-drying on a towel or patting with kitchen paper—so it crisps up in the oven instead of steaming.
Roasted Potatoes and Broccoli Tips and Tricks
How to Roast Broccoli and Potatoes Together
Preheat the oven to 425°F. Cut potatoes into small, even wedges—I halve them lengthwise, then cut each half into 2–3 wedges depending on size—so they become tender in the 20–25 minute roast time.
Trim broccoli by cutting the florets from the stem, keeping about 1/2–1 inch of stem attached. Break or slice larger florets so all pieces are similar in size for even roasting.
Place the potatoes and broccoli on a large baking sheet in a single layer (use foil for easier cleanup if you like). Drizzle with extra-virgin olive oil, sprinkle with salt and pepper, and toss with clean hands to coat thoroughly. Make sure nothing is piled on top of another piece so everything roasts rather than steams.
Coating the broccoli well with oil prevents it from burning and promotes crisp, caramelized edges. Roast until the potatoes are golden and the broccoli is crisp-tender—about 20–25 minutes—tossing once about halfway through to brown evenly.
Serving Your Oven Roasted Broccoli and Potatoes
This roasted vegetable duo pairs well with most mains—grilled or pan-seared proteins, roasted mushrooms, or a simple grain bowl. Finish with a sprinkle of fresh herbs, a squeeze of lemon, or a dusting of grated Parmesan for a quick flavor boost.
How I Store Leftover Roasted Vegetables
Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze in a suitable container for up to 12 months. To reheat, bake at 350°F for 8–10 minutes or warm in an air fryer at 350°F for 5–7 minutes—no extra oil needed.
30-Minute Roasted Baby Potatoes and Broccoli
Marley Goldin
Equipment
-
Large baking sheet
Ingredients
Roasted Potatoes and Broccoli
- 12 ounces honey gold potatoes
- 12 ounces broccoli
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Add-in Ideas
- 2 cloves garlic (minced)
- ½ teaspoon Old Bay, Cajun, or steak seasoning
- ½ teaspoon garlic or onion powder
- ¼ teaspoon crushed red pepper flakes or cayenne
- ½ ounce chopped fresh herbs (basil, rosemary, thyme, or oregano)
- 2 tablespoons grated Parmesan or nutritional yeast
Instructions
- Preheat oven to 425°F.
- Chop potatoes into bite-sized, similarly sized wedges. Trim and break broccoli into florets of similar size.
- Arrange potatoes and broccoli on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Add any optional seasonings or toppings now, then spread into a single layer.
- Roast 20–25 minutes, tossing once halfway through, until potatoes are golden and broccoli is crisp-tender. Serve hot.