Oven-roasted broccoli and potatoes are a simple, delicious vegetable side dish perfect for busy weeknights or a hearty appetizer.
This easy, one-sheet-pan recipe combines crispy potatoes and tender broccoli in a vegan, vegetarian, and gluten-free potato and broccoli bake, topped with dairy-free parmesan for a flavor-packed finish.
Please note that the photos and ingredients of this recipe were updated recently.
I make oven-roasted broccoli and potatoes regularly because it’s a versatile dish that pairs beautifully with many meals. I love serving it with my garbanzo patties or veggie quinoa burgers for a satisfying plant-based dinner.
This easy veggie side or starter is a family favorite, and it disappears quickly – we never have any leftovers! The caramelized potatoes are crispy and golden, while the broccoli turns soft with slightly charred edges, and when tossed in olive oil, spices, and a squeeze of lemon juice, they’re bursting with flavor.
I often serve this easy veggie side or starter with my homemade sour cream and chive dip or avocado mayo for an extra layer of deliciousness.
My family loves this dish, and it disappears quickly – we rarely have any leftovers!
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Ingredients
- Broccoli: Cut into small florets for faster and even cooking.
- Potatoes: Russet or Yukon Gold potatoes are best, but you can use baby potatoes or red-skinned potatoes. Dice them small for quick roasting.
- Olive oil: Use extra virgin olive oil to caramelize the flavors.
- Garlic and onion powder: Add a touch of savory flavor.
- Salt: Enhances all flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Oven-Roasted Potatoes and Broccoli
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Spread bite-sized potato pieces (about 2 cm or ¾ inch) on the baking sheet, drizzle with half the olive oil, and season with garlic powder, onion powder, and salt. Roast for 15 minutes.
Meanwhile, in a bowl, toss broccoli florets with the remaining olive oil, garlic powder, onion powder, and salt. Remove the potatoes from the oven and spread the broccoli evenly on the baking sheet in a single layer. Return to the oven and bake for 10–12 minutes more, until the potatoes are golden and the broccoli is tender with slightly charred edges.
Serve warm with a squeeze of fresh lemon juice and a sprinkle of dairy-free parmesan cheese. Enjoy!
Test
I’ve tried and tested this recipe with additions like rosemary, turmeric powder, and even smoked paprika on the potatoes, and each variation tasted fantastic—feel free to try it with your favorites!
Storage
Let the vegetables cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness or microwave if short on time.
Variations
- Add herbs: Toss the potatoes with rosemary, thyme, or oregano for a fragrant twist.
- Spicy kick: Add a pinch of red pepper flakes or cayenne pepper to the potatoes for a spicy kick.
- Smoked flavor: Sprinkle smoked paprika over the potatoes for a rich, smoky taste.
- Add more veggies: Feel free to experiment by adding other veggies like carrots, bell peppers, or Brussels sprouts for extra flavor and variety.
Marinela's Tips
- Cut vegetables evenly: Cut the potatoes and broccoli into similar sizes for even cooking.
- Use parchment paper: Lining the baking sheet with parchment paper helps with cleanup and prevents the vegetables from sticking.
- Toss evenly: Toss the potatoes and broccoli with olive oil and spices evenly to coat them well for the best flavor.
- Adjust cooking time: Cooking times may vary depending on the size of your vegetables and your oven. Keep an eye on them and adjust the cooking time as needed.
Frequently Asked Questions (FAQ's)
No, it’s not necessary to boil potatoes before roasting. Simply toss them in olive oil and spices, and roast directly for crispy, golden results.
Yes, broccoli cooks faster than potatoes. It’s best to add the broccoli to the pan during the last 10 minutes of roasting for the perfect balance of tender and slightly charred.
More Vegan Side Dishes
- Baked polenta fries
- Cucumber and vinegar salad
- Homemade lentil tofu
- Roasted asparagus and carrots
- Broccoli and spinach soup (no cream)
- Mediterranean potato salad without eggs
📖 Recipe
Oven Roasted Potatoes and Broccoli
Equipment
- Baking sheet lined with parchment paper
Ingredients
- 17,6 oz (500 grams) potatoes diced
- 17,6 oz (500 grams) broccoli cut into florets
- 2 tablespoons olive oil extra virgin
- 1 teaspoon onion powder divided
- 1 teaspoon garlic powder divided
- 1 teaspoon salt divided
For serving (optional)
- 1 tablespoon freshly squeezed lemon juice optional
- 2 tablespoons vegan parmesan optional
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss potato cubes (about 2 cm or ¾ inch) with 1 tablespoon olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt. Roast for 15 minutes.
- While the potatoes are baking, toss the broccoli with 1 tablespoon olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt in a bowl. Remove the potatoes from the oven and add the broccoli to the pan. Roast for an additional 10-12 minutes.
- Serve warm with lemon juice and dairy-free parmesan.
Notes
- Store in the fridge for up to 3 days. Reheat in the oven or microwave.
- Cut veggies evenly for even cooking.
- Line the pan with parchment paper for easy cleanup.
- Coat the vegetables evenly with olive oil and spices for the best flavor.
- Cooking times may vary, so watch the vegetables and adjust as needed.
- See the post above for substitutions and variations ideas.
Nutrition
If you try this roasted potatoes with broccoli dish, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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Holly says
Easy, simple, and flavorful! Great recipe!
Marinela says
Thank you, Holly!
Shilpa says
I love oven roasted broccoli and this looks so good.
Marinela says
Thank you, Shilpa!
Julia says
I wasn't a fan of oven-roasted broccoli until I tried this version. We all loved it so I'm definitely going to be making this again.
Marinela says
I'm so glad you and your family loved this easy roasted broccoli dish. Thank you for your lovely comment, Julia! I really appreciate it.
Daniela says
Flavorful and so easy! Thank you for this delicious recipe for roasted broccoli. Do you think this can be made with cauliflower?
Marinela says
Absolutely! Roasted cauliflower is such an amazing alternative, and yes, the seasonings and roasting time would be approximately the same. That's a wonderful idea, Daniela, thank you for sharing your thoughts with us!
nancy says
love the charr cripsy edges of your brocollis - i will try this with cauliflowers too!
Marinela says
I'm so glad you love them, Nancy! Yes, you can roast cauliflower the same way. Thank you for commenting!