One of the best ways to eat vegetables is by roasting them in the oven. This simple Roasted Broccoli and Potatoes recipe will have you adding it to your weeknight rotation each week! The high temperature roasting gives the vegetables so much flavor and cooking everything on one sheet pan makes cleanup a breeze.
If you love roasted vegetables and one pan recipes, then you'll love this Sheet Pan Sausage, Potatoes and Brussels Sprouts recipe and these Sheet Pan Chicken Fajitas!
WHY YOU'LL LOVE THIS RECIPE
Minimal Prep. Both vegetables require very minimal prep. Since we're using gold potatoes, you can either peel the potatoes or leave the skin on. Then just chop, season and bake. The broccoli is also seasoned with just a few spices and roasted on the same sheet pan with the potatoes.
Simple cooking method. It’s mostly a hands off cooking method. Once you add them to your sheet pan and toss them in the oven, that’s it! You don't have to babysit them as you would if you were cooking them on the stovetop.
Quick clean up. You can easily cook two vegetables on one sheet pan. So no need to dirty up a bunch of pots or pans. And using parchment paper saves you from a night of scrubbing. That's always a plus!
Better flavor. Roasting gives the vegetables more flavor! Because they are being cooked at a higher temperature, the vegetables start to brown and caramelize in the oven, bringing out the natural flavors of the vegetable versus what you typically get when boiling or steaming them.
INGREDIENTS YOU WILL NEED
Broccoli Florets
Yukon Gold Potatoes
Extra Virgin Olive Oil
Spices and Seasoning
STEP-BY-STEP INSTRUCTIONS
Full instructions are included in the recipe card below, but here’s a quick overview:
Step One: Wash, peel and chop your potatoes into 1-inch pieces. Gently rinse cut potatoes and pat dry. Add them to a large bowl. Drizzle potatoes with olive oil, season according to recipe, then place on a parchment lined baking sheet and bake in a preheated oven.
Step Two: While potatoes are baking, cut your broccoli florets, then gently rinse and pat dry. Add broccoli to a large bowl and season according to recipe.
Step Three: After potatoes have baked for 20 minutes, remove the baking sheet from the oven and push potatoes to one side. Add seasoned broccoli to the opposite side of the baking sheet and return to the oven to bake for another 15 minutes. That’s it. Enjoy!
Optional: If you want you can add a little bit of grated parmesan cheese to both the broccoli and potatoes towards the end of the cooking process. Or add some fresh lemon zest to the broccoli. So simple and delicious!
RECIPE TIPS
- Use a large baking sheet for the best results. The veggies need enough room to spread out in an even layer without crowding each other to roast properly. If they are too close together they will just steam in the oven instead of roasting.
- Looking for more roasted color and flavor? Ditch the parchment paper. Bake your veggies directly on the baking sheet, if you want even more roasted flavor. I hate washing dishes which is why I love using parchment paper. Anything to make my life easier.
- You can always switch up the seasoning to change the flavors depending on what you are serving your veggies with. I love switching things up and using my taco seasoning blend whenever I want to make a Southwest chicken and veggie bowl!
SERVING SUGGESTIONS
Serve these roasted veggies with Sauteed Chicken Breasts or Baked Chicken for a really easy weeknight dinner meal.
MORE DELICIOUS VEGETABLE RECIPES
Roasted Broccoli and Potatoes
Ingredients
BROCCOLI:
- 1 head Broccoli washed & dried
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
POTATOES:
- 6 Yukon gold potatoes washed & peeled
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 425°
- Wash, peel and chop your potatoes into 1-inch pieces. Gently rinse cut potatoes and pat dry. Add them to a large bowl. Drizzle potatoes with olive oil and season with salt, pepper, garlic & onion powder, thyme and oregano. Mix together until potatoes are evenly coated with seasoning.Â
- Spread potatoes out evenly on a parchment lined baking sheet and bake in the oven for 20 minutes.
- While potatoes are baking, cut your broccoli florets from the larger broccoli stalk, trim as needed, then gently rinse and pat dry. Add broccoli florets to a large bowl, drizzle with olive oil and season with lemon pepper, salt and garlic powder. Gently toss making sure all the broccoli is evenly coated.
- After potatoes have baked for 20 minutes, remove the baking sheet from the oven and push potatoes to one side. Add seasoned broccoli to the opposite side of the baking sheet and return to the oven to bake for another 15 minutes.
- Once done, remove from the oven and enjoy. Option to garnish with fresh parmesan cheese or lemon zest.
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