These Roasted Potatoes and Broccoli are crispy, flavorful, and so easy to make! Topped with crispy parmesan cheese, this recipe is the perfect vegetarian side dish for any fall and winter dinner. Easy enough to make on weekdays and great for meal prep!
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Why You'll Love These Potatoes and Broccoli
Garlicky, flavorful, and a little cheesy - The spices I used for this recipe are super simple, but they work so well on roasted veggies like these! I also add a good sprinkle of parmesan (or pecorino) at the end of cooking, which gets crispy and golden on top. It's lighter than other cheeses, and it adds so much flavor!
Simple and easy - There are no complicated steps to this recipe, and all the ingredients are easy to find at any grocery store. You can even prepare the rest of your dinner while the veggies are roasting.
Lots of uses - You can serve these with practically any protein, from roasted or grilled chicken, fish, to steak or tofu. Add it to quinoa bowls, salads, wraps, or you can even serve it with eggs for breakfast or brunch!
Ingredients
- Yellow potatoes - I recommend Yukon Gold potatoes, but any yellow variety will work. Baby potatoes or yellow potatoes would be a great option as well!
- Broccoli - I highly recommend fresh broccoli florets for this recipe. You could use frozen broccoli in a pinch, but I don't recommend it, as it may come out more soggy than fresh would.
- Spices - I'm keeping the spices really simple in this recipe. All you need is garlic powder, onion powder, sea salt, freshly ground black pepper, and dried thyme. I don't recommend fresh thyme or fresh garlic cloves because they could burn in the oven.
- Avocado oil - While I always use avocado oil because that's what I always have on hand, you can use any neutral-tasting cooking oil you'd normally use.
- Parmesan cheese - This is optional, but you can sprinkle the veggies with grated parmesan or pecorino romano cheese at the end of cooking to add more flavor and saltiness. It melts a little bit and caramelizes on top, adding a little bit of crunch. It's so good!
- Lemon - I recommend adding a squeeze of lemon juice to the veggies after roasting for freshness, but you can add lemon zest as well for even more flavor.
Variations and Substitutions
- Spices - If you want to add a little bit of heat, add some chili flakes or a pinch of cayenne pepper to the seasoning mix.
- Frozen broccoli - I only recommend fresh broccoli, but you can always use frozen broccoli in a pinch. If you do use frozen, defrost it first and pat it dry with a paper towel before adding it to the pan.
- Fresh herbs - You can sprinkle finely chopped fresh parsley, chives, or thyme on the veggies after taking them out of the oven for more flavor.
- Air-fryer - You can also make this recipe in an air fryer instead of the oven if you find it easier in the summer or want to get everything extra crispy. I don't have one, but I would say air-fry the potatoes at 400°F for 10 minutes, add the broccoli, and cook for 10 more minutes. You can also do this in the oven with the fan on.
Step-by-Step Instructions
- Preheat your oven to 400°F and prepare a large baking sheet lined with parchment paper and set it aside.
- In a small bowl, whisk together avocado oil, dried thyme, garlic powder, onion powder, sea salt, and black pepper.
- Dice your potatoes and dry them using a paper towel. This is an important step to get them extra crispy.
- Add diced potatoes to your prepared baking sheet and drizzle with half of the oil mixture.
- Toss to coat well and spread the potatoes on the baking sheet. The more space they have, the better they will roast.
- Roast the potatoes for 20 minutes.
- Take the pan out of the oven, flip the potatoes, and push them over to one side.
- Add broccoli florets and toss them with the remaining oil mixture. Keep the broccoli in a single layer if possible to avoid it steaming.
- Roast for another 15 minutes.
- Sprinkle the roasted vegetables with grated Parmesan cheese if desired, and return them to the oven for 2 minutes just to melt the cheese.
- Finish with a squeeze of lemon and serve with more parmesan and black pepper if desired. Enjoy!
Tips & Tricks!
- Give the veggies space - The more space there is on the baking sheet, the better the veggies crisp up. My baking sheets are small because my oven is small, but I made sure the potatoes have enough space to get golden during the first half of cooking, when it's most important.
- Cornstarch - Toss the potatoes in cornstarch (or tapioca starch) before roasting to get a crispy crust on them. This is not necessary, but it does make a difference if you want to take the extra step. I talk more about what it does in my Rosemary and Garlic Roasted Potatoes.
Serving Suggestions
- Protein - Serve these as a side with rotisserie chicken, roasted or sautéed chicken dishes, chicken tenders, various meats, fish, steak, or tofu. It goes with any Mediterranean or Italian flavors.
- Other sides - Serve the veggies alongside this Cucumber Couscous Salad or this Arugula and Spinach Salad. I like making something light, like a salad, when I make these potatoes and serve them together with something like roasted salmon.
- Bowls and salad - Add some quinoa or greens, roasted chicken or fish, and you have a delicious salad or quinoa bowl. This is a great way to use up any leftovers!
- Breakfast - Broccoli might be unusual for breakfast, but the leftovers are so good with sunny-side-up eggs! I reheat them in the same pan I cook the eggs in to save dishes, too! See all my savory breakfast recipes for more ideas!
Storing and Reheating
Store any leftovers in an airtight container in the fridge for up to 2-3 days. I don't recommend freezing it.
You can reheat the potatoes and broccoli either in the oven or in a skillet on the stove. I usually do it in the skillet if I'm not already heating up the oven. I don't use or recommend using the microwave, but it should work as well for reheating the veggies.
Stovetop: I recommend a non-stick pan and adding a splash of water, or you can use a little bit of oil, and set the pan over medium-high heat. Cook for 5-10 minutes or until warmed through. You can add a sprinkle of Parmesan at the end.
Oven: Preheat your oven to 300°F and reheat the veggies on a baking sheet lined with parchment paper for about 10 minutes or until warmed through.
FAQs
No, I only recommend roasting the potatoes separately first because they take longer to cook. They also get crispier when they have more space on the baking sheet at first.
No, I don't find it necessary with this recipe at all. They cook really well without parboiling.
Similar Recipes
If you want to try other similar potato sides, check out the four below! To see all the latest sides, head over to Side Dishes.
- Rosemary and Garlic Roasted Potatoes
- Crispy Breakfast Potatoes (a reader favorite!)
- Miso Roasted Broccoli (popular on Pinterest)
- Mediterranean Potatoes (My favorite any time of the year, especially spring and summer, it's so good with salmon!)
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Print📖 Recipe
Roasted Potatoes and Broccoli
- Prep Time: 10 mins
- Cook Time: 37 mins
- Total Time: 47 minutes
- Yield: 3-4
- Category: Sides
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
These Roasted Potatoes and Broccoli are crispy, flavorful, and so easy to make! Topped with crispy parmesan cheese, this is a great side dish for any fall and winter dinner. Easy enough to make on weekdays and perfect for meal prep!
Ingredients
- 2 tbsp avocado oil (or other cooking oil)
- 1 tsp dried thyme
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 lb yellow potatoes, peeled and diced
- 1 lb broccoli florets (1 large head of broccoli)
- 2 tbsp grated parmesan or pecorino cheese (optional)
- A squeeze of lemon
Instructions
- Preheat your oven to 400°F and prepare a large baking sheet lined with parchment paper.
- In a small bowl, whisk together avocado oil, dried thyme, garlic powder, onion powder, sea salt, and black pepper.
- Dice your potatoes and dry them using a paper towel. This is an important step to get them extra crispy.
- Add diced potatoes to your prepared baking sheet and drizzle with half of the oil mixture.
- Toss to coat well and spread the potatoes on the baking sheet. The more space they have, the better they will roast.
- Roast the potatoes for 20 minutes.
- Take the pan out of the oven, flip the potatoes, and push them over to one side.
- Add broccoli florets and toss them with the remaining oil mixture. Keep the broccoli in a single layer if possible to avoid it steaming.
- Roast for another 15 minutes.
- Sprinkle the roasted vegetables with grated parmesan cheese if desired, and return them to the oven for 2 minutes just to melt the cheese.
- Finish with a squeeze of lemon and serve with more parmesan and black pepper if desired. Enjoy!
Notes
Storing: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Preheat your oven to 300°F and spread the veggies on a baking sheet lined with parchment paper. Roast for 10 minutes. Or you can reheat them in a non-stick skillet with a splash of water or a little bit of oil or butter for 5-10 minutes or until warmed through.
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