Make the best crispy Roasted Potatoes and Broccoli in the oven! This recipe is so easy to prep and will be a great compliment to pretty much any main dish.
These Roasted Potatoes and Broccoli is one of my favorite side dishes that I make on a weekly basis. They are so easy to make and work well with pretty much any meat you cook for dinner (beef, pork, chicken, or fish).
The potatoes get a perfect golden/brown crisp outside while soft and tender inside. And broccoli has a delicious char that enhances the flavors.
Ingredients and Substitution
- Potatoes. In this recipe, I prefer to use baby or fingerling potatoes, as they are small size, tender inside and will have a delicious crisp outside.
- Broccoli. Just cut the broccoli head in smaller bite size pieces, about the same size as the cut potatoes.
- Parmesan cheese. I would strongly advise to use FRESHLY grated cheese, it will melt much better than prepackaged grated variety. You can also use Pecorino Romano or Asiago cheese in this recipe.
How to make it
Preheat an oven to 400°F. Line a baking sheet with parchment paper and set aside.
Thoroughly wash baby potatoes and broccoli, then pat dry them.
Cut the baby potatoes in half lengthwise and put in one bowl. Cut the broccoli in bite size pieces and transfer to a separate bowl. Season both potatoes and broccoli with salt, pepper, and drizzle with olive oil. Toss to coat from all sides.
Transfer the potatoes to a baking sheet in a single layer with cut side down. Bake at 400°F for about 20 minutes or until half way cooked.
Then take it out of the oven, add the broccoli, and continue baking for another 20 minutes or until both are cooked to your liking.
Take it out of the oven, sprinkle over with grated Parmesan cheese and toss to coat. Serve immediately.
Options and Substitutions
- Add more flavor. If you like your veggies with a bit more flavor, you can add some fresh minced garlic or garlic powder and mix together before baking.
- Touch of lemon. To make the dish brighter, drizzle over some lemon juice before serving.
- Top with bacon. Sometimes, I like to top this side dish with cooked chopped bacon.
- Herbs. Feel free to top it with fresh chopped herbs, like parsley, chive, or dill.
Tips for best results
- To make sure both vegetables are finished cooking at the same time, we need to start roasting the potatoes first (as they take longer to cook). When they are half way done, add broccoli and continue baking until both are baking to your liking.
- I prefer to bake the veggies on parchment paper, so they don’t stick to the baking sheet.
- This dish is best to serve right after it’s out of the oven.
Frequently Asked Questions
If you have any leftovers, transfer them to an air-tight container and refrigerate for 1-2 days.
You can reheat them and serve the next day or incorporate in some other dishes, like omelette or fritata.
These Roasted Potatoes and Broccoli can be served with pretty much any protein, like chicken, beef, pork, and even fish.
Here are a few of my favorite recipes I love to serve it with:
– Mozzarella Stuffed Chicken Breast
– Oven Baked BBQ Chicken Thighs
– Baked Chicken Cutlets
– Instant Pot BBQ Ribs
More Side Dishes ideas:
- Mediterranean Roasted Vegetables
- Honey Roasted Carrots and Parsnips
- Gruyere Potatoes au Gratin
- Roasted Cherry Tomatoes
- Green Bean Amandine
- Loaded Mashed Potatoes
- Crispy Smashed Potatoes
- Oven Roasted Butternut Squash
- Oven Roasted Corn on the Cob
- Roasted Broccoli with Parmesan
Roasted Potatoes and Broccoli
Ingredients
- 1 pound baby potatoes
- 1 pound broccoli
- salt, pepper to taste
- 1 tablespoon olive oil divided
- ½ cup Parmesan cheese grated
Instructions
- Preheat an oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Thoroughly wash baby potatoes and broccoli, then pat dry them.
- Cut the baby potatoes in half lengthwise and put in one bowl. Cut the broccoli in bite size pieces and transfer to a separate bowl. Season both potatoes and broccoli with salt, pepper, and drizzle with olive oil. Toss to coat from all sides.
- Transfer the potatoes to a baking sheet in a single layer with cut side down. Bake at 400°F for about 20 minutes or until half way cooked.
- Then take it out of the oven, add the broccoli, and continue baking for another 20 minutes or until both are cooked to your liking.
- Take it out of the oven, sprinkle over with grated Parmesan cheese and toss to coat. Serve immediately.
Notes
- To make sure both vegetables are finished cooking at the same time, we need to start roasting the potatoes first (as they take longer to cook). When they are half way done, add broccoli and continue baking until both are baking to your liking.
- I prefer to bake the veggies on parchment paper, so they don’t stick to the baking sheet.
- This dish is best to serve right after it’s out of the oven.
- If you have any leftovers, transfer them to an air-tight container and refrigerate for 1-2 days.
The roasted potato and broccoli – definitely going to try that! Yum!
Thank you, Kelly! Let me know how you like it 😉