Easy Roasted Potatoes and Broccoli

This recipe for roasted potatoes and broccoli cooks in the same sheet pan, giving you two sides and less cleanup!

With the directions below, you’ll have fork-tender veggies with incredible flavor that pair great with your favorite main protein.

Sheet Pan Roasted Potatoes and Broccoli

I love recipes like this one, where a single sheet pan does most of the work, and I have a lot less mess to clean up. 

And while at first glance they are two different types of sides: a starch/carb and a veggie, this recipe works to give you both at once, making it great for any night of the week. 

Plus, the broccoli and potato combo has to be one of the best out there, and the oven gives the veggies a caramelized flavor and delicious texture you can’t stop eating. 

It’s why this roasted veggie recipe and many others make a weekly appearance at my dinner table and the leftovers as toppings for salads and grain bowls.

Have a bag of regular-sized potatoes on hand? Use those and cut them into smaller ½-inch thick cubes.

*Make sure to check the recipe card at the end of this post for exact ingredient measurements and detailed cooking directions. 

Making Crispy Roasted Potatoes and Broccoli

The trick to making crisp roasted veggies is not skipping the olive oil and distributing the ingredients evenly on the sheet pan.

Crowding the veggies will cause them to steam, and moisture will prevent them from achieving that golden-crisp texture you want. Oil adds flavor and helps the edges crisp up without burning to the bottom of the pan.

I line my sheet pan with parchment paper for easier cleanup, but you can bake them directly there too.

What Else Can You Roast with Potatoes and Broccoli

Want to make this a meal by adding protein or add your favorite veggie to the mix? You can do that! The trick is to use protein/veggies that will cook at the same time and temperature. 

In my ultimate roasted veggie post, you’ll find a helpful chart with the different cook times based on the vegetable: cauliflower, Brussels sprouts, carrots, etc., but to get you started, here are some popular protein/veggie options to try: 

• Brussels sprouts: add them with the potatoes. 
• Cauliflower: add the florets with the potatoes. 
• Asparagus: add them along with the broccoli. 
• Bell peppers: add them with the broccoli. 
• Salmon: add it to the sheet pan at the same time as the broccoli, like in this roasted salmon and potatoes recipe.
• Chicken sausage: raw sausage needs to be placed on the sheet pan at the beginning with the potatoes. If the sausage is cooked, it just needs heating up, so add it when you place the broccoli.
• Chicken thighs or breasts: add them at the beginning, with the potatoes, like in my chicken thighs sheet pan dinner. 

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