Roasted Potatoes and Broccoli with Rosemary

Oven-roasted potatoes and broccoli with rosemary is a simple side dish you can have with any protein. This healthy 2-in-1 side can be easily cooked on a sheet pan. It takes care of your veggies and carbs for the meal, so you can focus on the main dish.

Roasted broccoli and potatoes.

About the recipe

There are some things we just love: 2 veggies + 1 seasoning + 1 sheet pan = awesome side dish.

Which means:

  • Easy side dish made with fewer pots and pans to clean
  • Handsfree cooking
  • Simple pantry ingredients
  • Yummy and goes with anything

Roasted potatoes with broccoli are all of these and more. This is also a zero-waste recipe in which we roast the flavorful (also nutritious) broccoli stems along with potatoes.

When you have a main dish like baked chicken breasts or panko-crusted cod, what more do you need for a healthy, sumptuous dinner?

Watch How To Roast Potatoes with Broccoli

Ingredients

Labelled ingredients for roasted potatoes and broccoli.
  • Potatoes: Any kind of potatoes work here, baby potatoes, red or regular ones
  • Broccoli: Choose fresh ones with bright green color and no brown spots
  • Chilli flakes: for that spicy kick
  • Flavoring: onion powder and garlic
  • Herb: dried rosemary
  • Lemon zest and juice: for the tang
  • Olive oil for roasting
  • salt and pepper

How To Make Roasted Potatoes with Broccoli: step by step

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

How to chop broccoli stems and florets

  1. Discard the bottom woody part of the stem.
  2. Separate the florets from the stalks and peel the outer green layer from the stalks (as seen in the cross-section of the stem in image 1). Chop the stalks into roughly 1-inch cubes.
  3. Chop the florets uniformly, about the same size as the stalks. You can do a good job of that by chopping from the stem instead of breaking into florets (as in the picture above).
  4. Peel and chop the potatoes into 1-inch cubes.

How To Season Broccoli and Potatoes

  1. Mix all the seasoning ingredients in a small bowl.
  2. Place the cubed potatoes and broccoli stems together in a large bowl.
  3. Add half of the seasoning and mix well.
  4. Place broccoli florets in another bowl and mix in the rest of the seasoning. Massage the florets until the seasoning gets well incorporated.

How To Roast Potatoes and Broccoli With Rosemary

  1. Preheat the oven to 200°C/392°F. Spread out the potatoes and broccoli stems on a sheet pan lined with parchment paper.
  2. Roast for 20 minutes.
  3. Remove the sheet pan from the oven and move the potatoes and stems to one side of the pan. Spread out broccoli florets on the other side.
  4. Roast for 20 minutes.
  5. Sprinkled chopped parsley and serve.
Oven-roasted potatoes with broccoli in a sheet pan with a spoon in it.

Recipe Tips

  • Broccoli: Choose fresh ones, the florets should be tightly closed and bright green with light green stalks.
  • Chopping: The success of this recipe lies in chopping the broccoli florets and potatoes uniformly, so they both turn out nicely browned on the outside and juicy on the inside.
  • For crisp potatoes and broccoli: Ensure that the chopped vegetables are dry before seasoning them.
  • More browning: You can get more evenly browned potatoes by stirring them halfway through roasting.
  • More herbs: You can add dried thyme and oregano in addition to rosemary.

Love potatoes? You might want to try the best Italian potato croquettes with mozzarella.

Roasted broccoli and potatoes on a black plate.

What To Pair With Sheet Pan Potatoes and Broccoli

These roasted potatoes and broccoli go well with practically anything from poultry and meat to fish or as part of a vegetarian dinner. Here are some yummy suggestions:

Health Benefits of Broccoli

(source)

  1. Broccoli is a rich source of vitamins, minerals and fiber.
  2. It is rich in antioxidants that may support healthy cells.
  3. Broccoli contains several bioactive compounds that may reduce inflammation.
  4. It is a cruciferous vegetable that contains bioactive compounds which may protect against certain types of cancer.
  5. Eating broccoli may lower blood sugar and improve diabetic control.
  6. Research shows that broccoli may help reduce various heart disease risk factors.
  7. Eating broccoli may support bowel regularity and healthy gut bacteria.
  8. Sulforaphane, a compound found in broccoli, may be able to slow the aging process.
  9. Broccoli is an excellent source of vitamin C which supports healthy immune response.
  10. Calcium, vitamin K and phosphorus in broccoli are known to promote healthy bones and joints.
  11. Broccoli is a good source of vitamin B9 or folate vital for fetal development in pregnant mothers.
  12. Protects your skin from sun damage.

More Side Dishes

Roasted broccoli and potatoes.

Roasted Potatoes with Broccoli Recipe

Oven-roasted potatoes and broccoli with rosemary is a simple side dish you can have with any protein. This healthy 2-in-1 side can be easily cooked on a sheet pan. It takes care of your veggies and carbs for the meal, so you can focus on the main dish.
Author: Sheeba
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Side Dish
Cuisine Italian
Servings 4
Calories 222 kcal

Ingredients
  

  • 500 grams potatoes (1.1 pounds)
  • 500 grams broccoli (1.1 pounds)

Seasoning

  • ¼ cup olive oil
  • 3 cloves garlic minced
  • ½ teaspoon onion powder
  • ¼ teaspoon red chili flakes
  • ½ teaspoon dried rosemary
  • ¼ teaspoon pepper
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest

Instructions
 

  • Preheat the oven to 200°C/392°F.

Chop potatoes and broccoli

  • Cut and discard the bottom woody part of the stem. Separate the florets from the stalks and peel the outer green layer from the stalks.
  • Chop the stalks into roughly 1-inch cubes. Chop the florets uniformly, about the same size as the stalks.
  • Peel and chop the potatoes into 1-inch cubes.

Season potatoes and broccoli

  • Mix all ingredients for seasoning in a small bowl.
  • Place potatoes and broccoli stems together in a large bowl. Place broccoli florets in another bowl.
  • Add one half of the seasoning to the potatoes and stems and the other half to the florets. Mix well.

Roast potatoes and broccoli

  • Spread out the potatoes and broccoli stems on a sheet pan lined with parchment paper. Roast for 20 minutes.
  • Remove the sheet pan from the oven and move the potatoes and stems to one side of the pan.
  • Spread out broccoli florets on the other side. Roast for 20 more minutes.
  • Optionally, sprinkle chopped parsley and serve.

Video

Notes

  • Choose fresh broccoli:  the florets should be tightly closed and bright green with light green stalks.
  • The success of this recipe lies in chopping the broccoli florets and potatoes uniformly, so they both turn out nicely browned on the outside and juicy on the inside.
  • Ensure that the chopped potatoes and broccoli are dry before seasoning them.
  • You can get more evenly browned potatoes by stirring them halfway through roasting.
  • You can add more herbs like dried thyme and oregano in addition to rosemary.
nutrition facts for roasted potatoes and broccoli

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