February 6, 2023
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.
What You Need
Here’s what you’ll need from the kitchen to make this healthy side dish happen:
- Baby potatoes: these small round potatoes take less time to cook. Use red or golden potatoes, your choice.
- Broccoli: fresh and cut into florets.
- Olive oil: helps caramelize the veggies.
- Salt: enhances the flavor of your food.
- Garlic powder: the easiest way to add a TON of flavor.
- Italian seasoning: optional, but it gives these potatoes and broccoli an extra edge.
You’ll find the ingredient measurements for this recipe below in the printable recipe card.
Have a bag of regular-sized potatoes on hand? Use those and cut them into smaller ½-inch thick cubes.
How to Roast Potatoes and Broccoli
Grab the largest baking sheet you have, and let’s get roasting!
Preheat the oven to 425F and line a large baking sheet with parchment paper. Wash the potatoes and pat them dry with a kitchen towel.
Toss with seasonings
Toss the potatoes with olive oil, salt, garlic powder, and Italian seasoning. Spread them onto the baking sheet in an even layer.
- First bake
Bake the potatoes for 15 minutes. Meanwhile, toss the broccoli with olive oil and garlic powder.
- Add the broccoli
After 15 minutes, remove the baking sheet from the oven and move the potatoes to one side. Add the broccoli to the empty side and return the pan to the oven.
- Finish it off
Roast the potatoes and broccoli for 10 to 12 minutes or until the veggies are golden brown and fork-tender. Remove from the oven, and bon appétit!
*Make sure to check the recipe card at the end of this post for exact ingredient measurements and detailed cooking directions.
Do You Need to Boil Potatoes Before Roasting?
Boiling potatoes before roasting is an unnecessary step with this recipe. While it would help them cook faster, it’s only by a few minutes and leaves you with one more dish to wash.
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.
Easy Roasted Potatoes and Broccoli
- 1 lb baby potatoes
- 3 tablespoons olive oil, divided
- ¼ teaspoon salt
- 1 ½ teaspoons garlic powder, divided
- 1 teaspoon Italian seasoning
- 1 lb broccoli florets, cut into small florets
- Line a baking sheet with parchment paper, place the oven rack in the middle of the oven, and preheat the oven to 425F.
- Wash the potatoes thoroughly and dry them with a kitchen towel. Half them lengthwise, and quarter them, so they’re approximately the same size, about ½-inch cubed.
- In a large bowl, place 2 tablespoons olive oil, salt, 1 teaspoon garlic powder, and Italian seasoning. Dump the quartered potatoes in the bowl and toss to coat all the potatoes with olive oil and seasonings.
- Transfer the potatoes onto the lined baking sheet, making sure to spread them out evenly on the surface area. Bake the potatoes for 15 minutes in the preheated oven.
- Meanwhile, prep the broccoli by chopping the florets into smaller pieces. I usually half them. Toss the smaller florets into the large bowl, with the remaining 1 tablespoon of olive oil and ½ teaspoon of garlic powder.
- Remove the pan from the oven after 15 minutes, and move the potatoes to one side of the pan to make room for the broccoli. Place the broccoli florets on the pan and return it to the oven to cook for an additional 10 to 12 minutes.
- Once the potatoes and broccoli pierce easily with a fork, remove them from the oven and serve immediately.