Easy Roasted Potatoes and Broccoli

Servings: 4

Prep Time: 5

Cook Time: 25

Total Time: 30

Make these sheet pan roasted potatoes and broccoli cook together on one sheet pan for an easy side dish. The potatoes get a quick head start so both vegetables finish roasting at the same time.

5 from 27 votes

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Ingredients

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

Instructions

Prep the oven and potatoes.

Preheat the oven to 425F with the top rack positioned in the middle of the oven. Line a large baking sheet with parchment paper.
Wash and dry the potatoes, then halve or quarter them into approximately ½-inch pieces.

Season the potatoes.

In a large bowl, toss the potatoes with 2 tablespoons olive oil, salt, 1 teaspoon garlic powder, and Italian seasoning. Spread them in a single layer on the baking sheet and roast for 15 minutes.

Prep the broccoli.

Meanwhile, cut the broccoli into similar-sized florets. Add them to the bowl and toss with the remaining 1 tablespoon olive oil and ½ teaspoon garlic powder.

Add the broccoli.

After 15 minutes, remove the sheet pan from the oven. Move the potatoes to one side of the pan and add the broccoli, leaving some space between the vegetables so they roast instead of steaming. Continue roasting everything together for another 10 to 12 minutes.

Check for doneness.

The potatoes should be fork-tender and golden around the edges, and the broccoli should be tender with browned, crisp edges. If they're not quite done, return the sheet pan to the oven for 2 to 3 minutes, until done. Finish time can vary depending on the size of the potatoes and florets.

Notes

Regular potatoes: Cut them into approximately ½-inch pieces so they'll cook in the same amount of time.
Broccoli size: Cut the broccoli into similar-size florets so it cooks evenly. Larger florets may need closer to 15 minutes.

Nutrition