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Roasted Potatoes and Broccoli

Roasted potatoes and broccoli are the perfect one pan side dish. Crispy potatoes with perfectly cooked broccoli roast together in the oven in under 45 minutes. This recipe is easy to prepare and pairs perfectly with just about anything. Serve for breakfast, brunch, lunch or dinner.

Sheet pan of roasted potatoes and broccoli with a wooden spatula.

Why you will love this recipe

  • Easy to prepare – this roasted broccoli and potatoes recipe is pretty simple to prepare. Chopping the potatoes and broccoli are the hardest parts. The potatoes will roast longer than the broccoli so you do need to be in the kitchen to add the broccoli to the pan, but otherwise it’s pretty hands off once you have everything chopped.
  • Simple, pantry ingredients – this recipe uses staple ingredients, most you probably keep in your pantry and fridge at all times. You can even use frozen broccoli (check out the tips below). This healthy sheet pan broccoli and potatoes is vegan, gluten free, dairy free, and Whole30 friendly.
  • Great for weeknight meals or holiday meals – Everyone is going to gobble up this roasted red potatoes and broccoli recipe, whether you serve it for breakfast, brunch, lunch, dinner or your holiday meals. After all, who doesn’t love crisp, crunchy potatoes with perfectly cooked broccoli?
  • Versatile – change up the flavors or change up the vegetables to make this meal pair well with just about any dish! Check out the suggestions below on other spice blends you could use.
Ingredients to make sheet pan broccoli and potatoes.
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Ingredients

  • Potatoes – the best potatoes are thin skinned (like red potatoes, gold potatoes, fingerling potatoes or baby potatoes of any variety). The potatoes don’t have to be peeled but they should be washed before using to ensure there is no soil or dirt on them.
  • Olive oil – olive oil is used to coat the potatoes and broccoli to help the spices stick and also to help them crisp up in the oven while roasting.
  • Spices: Salt, garlic powder, paprika, dried thyme – these spices help to make sure the potatoes and broccoli are incredibly flavorful and the neutral flavors help ensure that they pair well with just about any meal. You can also change up these spices depending on what you are making (see some ideas below).
  • Broccoli – you will want to use broccoli florets for this recipe. You can buy a bag of broccoli florets or you can buy a bunch and use the broccoli stems in another recipe. See my tips below on what to do with leftover broccoli stems so you never waste them again!

How to make roasted potatoes and broccoli

Start by preheating the oven to 425F.

Wash and dry the potatoes. Cut the potatoes into 1 inch cubes (or slice baby potatoes in half or quarters). The smaller the potatoes, the faster they will cook so they can start to crisp on the outside. Be sure to cut them all relatively the same size so they will cook evenly.

Potatoes cut into 1 inch pieces on a wooden cutting board.

Add the potatoes to a large bowl. Add olive oil, salt, garlic powder, paprika and dried thyme to the potatoes and stir well, ensuring they are all well coated.

Spices added to a bowl filled with chopped potatoes.

Place parchment paper down on an extra-large baking sheet for easy clean up. Add the potatoes and cook in 425F oven for 30 minutes.

Before and after roasting potatoes on parchment paper lined baking sheet.

While the potatoes are cooking, chop the broccoli into bite size pieces. Add the broccoli to the bowl the potatoes were in. Add olive oil, salt and garlic powder. Stir well.

Broccoli chopped on a cutting board and in a white bowl.

After the potatoes have cooked for 30 minutes, take them out and move them around on the baking sheet. Move them to the side and add the broccoli. Roast at 425F for 15 minutes. Note: if you don’t have an extra large baking sheet, you will need to roast the broccoli on a separate baking sheet.

Before and after roasting broccoli with potatoes on sheet pan.

Top tips

  • Be sure to roast the potatoes alone in the oven for 30 minutes before adding the broccoli. This allows the potatoes to get that crisp exterior and tender interior. If you try to cook the broccoli and potatoes together, the broccoli will burn or the potatoes will be undercooked.
  • To speed up cooking time, you can microwave the potatoes before roasting them. Microwave for 5 minutes then put them in a 425F oven for 15 minutes before adding the broccoli.
  • Use an extra large baking sheet to roast potatoes and broccoli together or you will need to use 2 regular sized baking sheets to ensure that there is enough room for the air to flow evenly over the vegetables during roasting.
  • To make clean up easier, put down parchment paper on the baking sheet before roasting. Parchment paper is safe up to 425F.
  • Time saving tips: Use baby potatoes. You only need to slice these in half or quarters which saves on prep time. Buy broccoli florets (vs. broccoli on the stem) to save on how much prep work is required. Note: you still may need to cut down some of the larger florets to make them bite size.
Roasted broccoli and potatoes in a white bowl.

What to serve with roasted broccoli and potatoes

This recipe for sheet pan broccoli and potatoes is so versatile. You can serve it for breakfast, brunch, lunch or dinner. Here are some great dishes it would go along with:

Other flavors to add to potatoes and broccoli in the oven

  • Greek – replace the thyme with 1 teaspoon italian seasoning and ½ teaspoon oregano to the potatoes. Add the juice of ½ a lemon and ¼ teaspoon oregano to the broccoli mixture.
  • Italian – replace the thyme with 1 teaspoon italian seasoning to the potatoes. Add 1 tablespoon red wine vinegar and ½ teaspoon italian seasoning to the broccoli mixture.
  • Balsamic – omit the paprika and dried thyme. Add 1.5 teaspoons italian seasoning to the potatoes.  Add ½ teaspoon italian seasoning and 1 tablespoon balsamic vinegar to the broccoli.
  • Curry – omit the dried thyme and add 1 teaspoon curry powder and ½ teaspoon cumin to the potatoes.
  • Cajun – Add 1 teaspoon Cajun seasoning to the potatoes.
  • Spicy – add ¼-1/2 teaspoon of red pepper flakes to the dish after roasting before serving.
  • Lemon Rosemary – omit the paprika and dried thyme. Add ½ teaspoon dried rosemary to the potatoes. As soon as it’s out of the oven, add 2 tablespoons fresh rosemary, 1 clove garlic, finely chopped and the juice of 1 lemon to the entire dish. Stir well.
  • Garlic rosemary – omit the paprika and dried thyme. Add ½ teaspoon dried rosemary to the potatoes. As soon as it’s out of the oven, add 2-3 tablespoons fresh rosemary, 2 cloves garlic, finely chopped to the entire dish. Stir well.
Roasted potatoes and broccoli in a sheet pan.

Common questions

What can you swap out for potatoes

If you don’t have any potatoes on hand, you can use sweet potatoes, butternut squash or even cauliflower in place of the potatoes. These all have the same cooking time as potatoes.

What can you swap out for broccoli

If you don’t have broccoli or don’t care for it, you can also use cauliflower, asparagus, brussel sprouts, green beans, carrots, bell peppers, mushrooms, zucchini or yellow squash.

  • Note: cauliflower and brussel sprouts can be added to the oven along with the potatoes as they take about the same time to cook. The rest of the veggies will cook in the same time as the broccoli.

Do you have to peel potatoes before roasting them

No, you do not need to peel the potatoes, especially if you are using gold or red potatoes which have a thin skin. If you are using a russet potato, you may choose to peel them, since the skin is thicker.

Be sure to wash and dry the potatoes before cutting them as they can sometimes have soil or dirt stuck to the skin.

Note: since you aren’t peeling the potatoes, this could be a good time to buy organic potatoes since you will be eating the skin.

What are the best potatoes to use

The best potatoes to use will be thin skinned potatoes since you are not peeling the potatoes. Some great options include

  • Gold Potatoes (sometimes called yellow potatoes)
  • Red potatoes
  • Fingerling potatoes
  • Baby potatoes (any color)

If you need to use something like a russet potato, you may decide to peel the skin since it can be thick. Because russet potatoes have so much starch, it can be helpful to soak these in cold water for 5 minutes before coating with oil and spices and roasting (be sure to dry them off as best as possible).

Fork holding roasted broccoli and potatoes over a white bowl.

What to look for when buying broccoli

When buying broccoli, look for bright green tops, no brown or yellow in the florets. The florets should be tightly closed and look fresh.

How to use broccoli stems

Don’t throw away the broccoli stems, instead you can make broccoli rice with them! Simply chop them into 2-3 inch pieces, add them to a food processor and process until they resemble rice.

You can make a broccoli rice salad or make the riced broccoli into broccoli tots!

Can you use frozen broccoli

Yes, you can use frozen broccoli for this recipe. However frozen broccoli will give off some water when roasting, so if you want to use frozen broccoli, put it on its own baking sheet to help ensure the potatoes will still get crispy.

Add 5 minutes to the roasting time to ensure the broccoli gets well done and starts to get crispy on the edges.

How to tell the vegetables are done cooking

  • Potatoes: Should be brown, crispy on the outside and fork tender (you can easily stick a fork through them)
  • Broccoli: Broccoli florets should be slightly browned and tender.

Storing leftovers

Fridge: Store leftover roasted potatoes and broccoli in an airtight container in the fridge for up to 3 days. The potatoes will not be as crisp once they have cooled down but can be reheated in the air fryer or oven to help them re-crisp.

Reheating leftovers from the fridge

  • Oven: Reheat in a 400F oven for 10-15 minutes until warmed through and slightly crispy.
  • Air fryer: Reheat in a 375F air fryer for 5-7 minutes until warmed through and slightly crispy.
  • Toaster oven: Reheat for 8-12 minutes until warmed through.
  • Microwave: Microwave on high for 1:30 -2 minutes.

Freezer: Freezing leftovers is not recommended since the broccoli will get soggy when defrosted.

Wooden spatula in a sheet pan filled with roasted broccoli and potatoes.

Substitutions

  • Potatoes: You can also use sweet potatoes, butternut squash or even cauliflower for a low carb side dish.
  • Olive oil: use whatever your favorite oil is. Avocado oil will be great here too. You could also use melted coconut oil, melted ghee, melted butter.
  • Spices: Check out the “other spices to add” section for more ideas on spices you can use.
  • Broccoli:  Use whatever veggies you have on had including cauliflower, asparagus, brussel sprouts, carrots, bell peppers, mushrooms, zucchini, yellow squash. See tips above on how to cook these with the potatoes.

If you love this recipe, you should try

Roasted Brussel Sprouts and Carrots

Oven Roasted Sweet Potatoes and Cauliflower

Air Fryer Potato Cubes

Air Fryer Baby Potatoes

Whole30 Mashed Potatoes

Instant Pot Garlic Rosemary Potatoes

Healthy Broccoli 4 Ways

Air Fryer Frozen Broccoli

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Fork in a bowl filled with roasted potatoes and broccoli.

Roasted Broccoli and Potatoes

Roasted broccoli and potatoes are so easy to make and a great side dish for breakfast, brunch or dinner. This healthy sheet pan broccoli and potatoes recipe is great for holidays too! Roasted potatoes and broccoli is vegan, Whole30, gluten free and dairy free.
Print Pin Save Rate
Course: dinner
Cuisine: American
Keyword: roasted broccoli and potatoes, roasted potatoes and broccoli, sheet pan broccoli and potatoes
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 4

Ingredients

Instructions

  • Preheat oven to 425F.
  • Wash the potatoes and be sure they are dry before cutting them into 1 inch chunks.
  • Add potatoes to a bowl and add 1.5 tbsp olive oil, 1 tsp. salt, 1 tsp. garlic powder, 1 tsp paprika and 1/2 tsp. dried thyme. Stir well.
  • Add potatoes to a parchment paper lined sheet pan. Make sure they are in in a single layer.
  • Bake potatoes in 425F oven for 30 minutes.
  • While potatoes are roasting, chop broccoli florets into bite size pieces. Add them to a bowl and coat with 1 tbsp. olive oil, 3/4 tsp salt and 1 tsp garlic powder.
  • After 30 minutes, take potatoes out of the oven and move them around with a spatula. Add the broccoli to the pan and roast for 15 minutes.

Notes

Top tips
  • Be sure to roast the potatoes alone in the oven for 30 minutes before adding the broccoli. This allows the potatoes to get that crisp exterior and tender interior. If you try to cook the broccoli and potatoes together, the broccoli will burn or the potatoes will be undercooked.
  • To speed up cooking time, you can microwave the potatoes before roasting them. Microwave for 5 minutes then put them in a 425F oven for 15 minutes before adding the broccoli.
  • Use an extra large baking sheet to roast potatoes and broccoli together or you will need to use 2 regular sized baking sheets to ensure that there is enough room for the air to flow evenly over the vegetables during roasting.
  • To make clean up easier, put down parchment paper on the baking sheet before roasting. Parchment paper is safe up to 425F.
  • Time saving tips: Use baby potatoes. You only need to slice these in half or quarters which saves on prep time. Buy broccoli florets (vs. broccoli on the stem) to save on how much prep work is required. Note: you still may need to cut down some of the larger florets to make them bite size.
Other flavors to add to potatoes and broccoli in the oven
  • Greek – replace the thyme with 1 teaspoon italian seasoning and ½ teaspoon oregano to the potatoes. Add the juice of ½ a lemon and ¼ teaspoon oregano to the broccoli mixture.
  • Italian – replace the thyme with 1 teaspoon italian seasoning to the potatoes. Add 1 tablespoon red wine vinegar and ½ teaspoon italian seasoning to the broccoli mixture.
  • Balsamic – omit the paprika and dried thyme. Add 1.5 teaspoons italian seasoning to the potatoes.  Add ½ teaspoon italian seasoning and 1 tablespoon balsamic vinegar to the broccoli.
  • Curry – omit the dried thyme and add 1 teaspoon curry powder and ½ teaspoon cumin to the potatoes.
  • Cajun – Add 1 teaspoon Cajun seasoning to the potatoes.
  • Spicy – add ¼-1/2 teaspoon of red pepper flakes to the dish after roasting before serving.
  • Lemon Rosemary – omit the paprika and dried thyme. Add ½ teaspoon dried rosemary to the potatoes. As soon as it’s out of the oven, add 2 tablespoons fresh rosemary, 1 clove garlic, finely chopped and the juice of 1 lemon to the entire dish. Stir well.
  • Garlic rosemary – omit the paprika and dried thyme. Add ½ teaspoon dried rosemary to the potatoes. As soon as it’s out of the oven, add 2-3 tablespoons fresh rosemary, 2 cloves garlic, finely chopped to the entire dish. Stir well.
What can you swap out for potatoes
If you don’t have any potatoes on hand, you can use sweet potatoes, butternut squash or even cauliflower in place of the potatoes. These all have the same cooking time as potatoes.
What can you swap out for broccoli
If you don’t have broccoli or don’t care for it, you can also use cauliflower, asparagus, brussel sprouts, green beans, carrots, bell peppers, mushrooms, zucchini or yellow squash.
Note: cauliflower and brussel sprouts can be added to the oven along with the potatoes as they take about the same time to cook. The rest of the veggies will cook in the same time as the broccoli.
What are the best potatoes to use
  • Gold Potatoes (sometimes called yellow potatoes)
  • Red potatoes
  • Fingerling potatoes
  • Baby potatoes (any color)
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
254
Fat
 
9
g
Carbohydrates
 
39
g
Fiber
 
7
g
Sugar
 
3
g
Protein
 
7
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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