Oven-roasted potatoes and broccoli with rosemary is a simple side dish perfect for busy weeknights. Learn how to quickly cook this healthy side dish on a sheet pan. It is an easy way to cook your veggies and carbs for the meal.
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.
Seasoning 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.
Roasting 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.
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Notes
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 into bite size pieces. This ensures that the potatoes turn out golden brown on the outside and fluffy on the inside along with perfectly tender broccoli.
Roasting potatoes and broccoli to golden brown: You can get the best results by ensuring that the chopped vegetables are dry before seasoning them.
Cooking time: You can get more evenly browned potatoes by stirring them halfway through roasting. If they're not browned enough, you can cook for 5 more minutes before adding broccoli florets.
More herbs: You can add dried thyme and oregano in addition to rosemary. You can also garnish with more fresh herbs.
Reheating roasted potatoes and broccoli: Spread out in a single layer on an uncovered plate or tray and microwave on high power. You can also reheat in the oven. Spread them out in a single layer on a sheet pan and heat at 200°C/392°F for 8 to 10 minutes.