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Roasted Potatoes  with Broccoli 

Oven-roasted potatoes and broccoli with rosemary is a simple side dish you can have with any protein.

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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.

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 Ingredients for Sheet Pan Potatoes  and Broccoli

lemon juice & zest


onion powder

chilli flakes







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Mix oil, garlic, onion powder, chili flakes, rosemary, salt, pepper, lemon juice and zest in a small bowl.

Prepare The Seasoning

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Discard the botttom woody part of the broccoli stem. Separate the florets from the stalks.

How To Chop Broccoli

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Peel the outer green layer from the stalks. Chop the stalks into roughly 1-inch cubes.

How to peel and chop the stems

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Chop the florets uniformly, about the same size as the stalks. You can do a good job of that by chopping from the stem.

How To Chop Florets

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Place the chopped potatoes and stalks in a large bowl and mix in half of the seasoning.

Season Potatoes and Broccoli Stems

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Place the florets in another bowl and add the rest of the seasoning. Mix well until all the florets are covered.

Season the Florets

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Spread out the potatoes and broccoli stems on a sheet pan lined with parchment paper. Roast at 200°C/392°F for 20 minutes.

Roast the Potatoes

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Roast the  Broccoli Florets

Take out the sheet pan from the oven. Move the potatoes to one side and spread out the florets on the other side.

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Roast Potatoes and Broccoli Florets

Roast for another 15-20 minutes until both potatoes and broccoli are browned to your satisfaction.

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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.

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