Roasted Broccoli and Potatoes

This Roasted Broccoli and Potato recipe is the perfect side dish! Crispy broccoli and potatoes seasoned with savory Italian seasoning and red pepper flakes will have you coming back for more!

Do you have one of those dishes that is just your go-to dish? For me, that is this Roasted Broccoli and Potato dish. I love this side dish. If I were, to be honest, I could eat this all the time. In college, I was broke and often I would roast up some broccoli and potatoes and serve it with some fresh focaccia bread from the Farmer's Market. It was the perfect meal!

Whether you eat this as a side dish or upscale it to the main dish, you are sure to love this recipe as it is full of great texture and flavors!

For some other great side dishes, check out these Air Fryer Diced Potatoes, Air Fryer Fingerling Potatoes, this Easy Creamy Whole30 Coleslaw or these Savory Rosemary Air Fryer Carrots!

Jump to:

• What Makes This Roasted Broccoli and Potatoes the Best
• Ingredient Notes
• Instructions
• Substitutions
• Variations
• FAQ's
• Equipment
• Storage
• Top tips
• Other Great Sides For Your Next Meal!
• Roasted Broccoli and Potatoes
• Food safety

What Makes This Roasted Broccoli and Potatoes the Best

• Budget-Friendly- This recipe is super budget-friendly and is a great way to get your vegetable servings on a tight budget. Only two main ingredients, and the rest household staples, it only cost me $5 to make this recipe.
• 30 Minutes- My favorite part of this recipe is that it is made in just 30 minutes! It is perfect when you are making dinner to have a great hands-off side dish that cooks itself!
• Great Textures and Flavors- When broccoli gets roasted it takes on a crispy texture that is hard to beat! The potatoes get crispy as well and the seasonings add a spark of flavor!

Ingredient Notes

• Broccoli- For the broccoli, you can use either a head of broccoli that you chop yourself or you can buy bagged broccoli from the produce section. I would avoid using frozen broccoli as it holds a lot of water and could get soggy in the oven.
• Yellow Potatoes- Yellow potatoes are my favorite potato to use in this recipe. I think they give the perfect crispy texture. Russet potatoes tend to get soggy and red potatoes tend to stay soft. If you have them, baby yellow potatoes crisp up the best.
• Spices- I load these babies with Italian seasoning, sea salt, black pepper and then sprinkle some crushed red pepper flakes on top. You can use whatever seasoning you prefer but these are my favorites to use.

See the recipe card for the full ingredient list and quantities.

Instructions

• Preheat the oven to 425 degrees
• Chop the broccoli and potatoes
• Toss the vegetables in olive oil and spices and add them to a baking sheet that is lined with parchment paper.
• Add to the oven and cook for 15 minutes, stir and then cook for an additional 15 minutes
• Serve Immediately

Hint: To make sure the potatoes cook evenly, dice them as close to the same size as possible.

Substitutions

• Broccoli - If broccoli isn't your favorite, feel free to swap it for your favorite vegetable. That is the beauty of this recipe, it is so versatile. I have made this with both carrots and cauliflower before and it is great!
• Potatoes - If you want a softer texture, you can use russet or red potatoes
• Spices - If you aren't a fan of Italian Seasoning, feel free to use whatever spices that you enjoy. I love using Trader Joe's 21 Seasoning Salute as an alternate seasoning.

Variations

• Brussel Sprouts - Try swapping the broccoli for Brussel Sprouts for a fun variation! Make sure to slice the brussels in half before roasting.
• Cheese - For a burst of umami flavor, top the roasted vegetables with vegan parmesan.
• Lemon Pepper - Swap the Italian Seasoning for Lemon Pepper seasoning for a nice zesty twist on this classic!

Check out this Warm Basil Pesto Potato Salad for another great side dish!

FAQ's

Equipment

Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.

• Baking Sheet
• Parchment Paper
• Spatula
• Chef's Knife
• Cutting Board

Storage

Store the cooked broccoli and potatoes in an airtight container in the fridge for 1-2 days. I love adding the leftovers to omelets or scrambles!

These ingredients don't stand up well to freezing.

Top tips

• Make sure to cut the broccoli into small even-sized florets and cut off any extra thick stalks that will take much longer to cook. Make sure the potatoes are sliced evenly as well.
• All ovens are different so cooking times and temperatures may vary. You do have to have the oven set at a high heat of 425 degrees to get a good roast on the vegetables and cook them within the 30 minute timeframe.
• Sprinkle some crushed red pepper on top after pulling out of the oven for a nice burst of heat and flavor!
• Serve these potatoes alongside these Lion Mane Crab Cakes for a full delicious meal!

Other Great Sides For Your Next Meal!

• The Best Gluten-Free Scalloped Potatoes
• The Best Air-Fryer Breakfast Potatoes
• Savory Rosemary Air Fryer Baby Carrots
• Vegan Creamed Spinach Casserole
• Garlic Red Skin Mashed Potatoes

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.