|

Easy Oven Roasted Potatoes and Broccoli with Garlic

When it comes to preparing side dishes, it doesn’t get any easier or tastier than this Easy Oven Roasted Potatoes and Broccoli.  It is like making two side dishes at one time. Garlicky smashed baby potatoes are roasted until tender alongside crispy broccoli florets in one pan!   

A blue bowl of roasted baby potatoes and broccoli.

Whether you are making a weeknight dinner for the family or entertaining guests, this is the perfect side dish.  It needs only a little prep and this delicious side dish cooks in the oven so you can tend to something else. This garlic sheet pan potatoes and broccoli recipe is a great way to get a couple of veggies on the table quickly while pleasing everyone.  

The secret to making this side dish is simply the timing. The potatoes and broccoli can cook at the same temperature but they require different cooking times.  The potatoes need a little extra time in the oven to get tender and crispy.  Then the broccoli gets added to the pan during the last fifteen minutes of cooking so they are done at the same time.

Why You Will Love This Vegetable Recipe

  • This is a delicious side dish that everyone loves.  It combines two of everyone’s favorite vegetables, garlicky roasted broccoli, and golden brown smashed potatoes.  
  • It requires very little prep and easy cleanup.  Seasoned potatoes roast on a large baking sheet lined with parchment paper.  Then while the potatoes roast in the oven the broccoli is tossed with garlic before joining the potatoes on the same baking sheet.  One pan and no mess!
  • The dish is made with simple ingredients so you don’t have to make a special trip to the grocery store.
  • This oven roasted broccoli and potatoes recipe is a simple side dish that pairs well with almost anything!
Ingredients for garlic potatoes and broccoli  with labels on them.

Ingredients and Substitutions

Whole Baby Potatoes: I love to use baby potatoes when making smashed potatoes, but fingerling potatoes or baby red potatoes are also good options.  These potatoes are small enough that they can be roasted whole.  You can substitute yellow potatoes or even sweet potatoes but you will need to cut them into similar size pieces so they cook evenly.

Fresh Broccoli: To make sure that the broccoli gets brown and crispy around the edges, you will need to use fresh broccoli that has been cleaned and dried well.  Cut the broccoli into florets of a similar size.  

Fresh Garlic Cloves:  Mince the garlic so that it can be evenly dispersed on the veggies.  

Dried Herbs and Spices:  Dried Italian seasoning, garlic powder and onion powder, Kosher salt, and black pepper.  You can use a combination of your favorite fresh herbs if you like.  

Olive oil:  Regular olive oil works just fine when cooking and roasting vegetables so you can reserve the extra virgin olive oil for dressings and finishing dishes.  You can also substitute vegetable oil or canola oil in this recipe without altering the flavor.

How to Make Garlicky Roast Potatoes and Broccoli

Seasoned baby potatoes on a parchment lined baking sheet.

Toss the potatoes with half of the oil, Italian seasoning, garlic powder, onion powder, and half of the kosher salt and pepper, in a large bowl. Pour the potatoes onto a large baking sheet lined with parchment paper and place them in a preheated 425 degrees F oven for 20-25 minutes.

A bowl of raw broccoli with seasonings on it.

Using the same bowl, toss the broccoli florets with the minced garlic cloves, and the remaining olive, salt, and pepper.  

When the potatoes are brown and tender throughout.  Use a glass or jar with a flat bottom to gently mash them down so that they crack open.  Pour the seasoned broccoli onto the pan with the potatoes and arrange the vegetables in a single layer.  Roast for an additional 15 minutes or until the broccoli is tender.  

Roasted Potatoes and broccoli on a sheet pan.

Cooking Tips and Variations

For best results make sure that the vegetables are dry before you toss them with the olive oil and seasonings.  Any moisture steams them instead of creating crispy edges. 

​Make sure to line your baking sheet so that you make cleanup a breeze!

Add a little lemon zest to the broccoli seasoning to give it a fresh flavor

For cheesy vegetables, try topping the vegetables with shredded cheddar cheese in the last few minutes of roasting or,

Sprinkle pecorino romano or parmesan cheese on the potatoes and broccoli just before serving them.

Finish the vegetables with a squeeze of fresh lemon juice.  

This sheet pan side dish also works well with Brussels sprouts, cauliflower, or broccoli rabe!

Storage

Leftover vegetables should be stored in an airtight container and refrigerated for 3-4 days.  To reheat them you can either place them in the microwave or a 350-degree F oven for 10-15 minutes or until they are heated through and crispy.  

Serving Suggestions

If you are wondering what you can serve this great side dish with, I can tell you, almost anything!  One of the great things about this recipe is that it pairs well with chicken, pork, beef, or fish.

Try a simple main dish like Roasted Lemon and Rosemary ChickenTop Round Roast Beef, or Lemon Pepper Salmon for an amazing Sunday dinner.  This is also a great side for something a little fancier like Smoked Roast Beef.  Or go really casual and serve it with Roast Beef Sliders for a game day party.

A blue bowl of roasted broccoli and smashed potatoes.

FAQ’s

Should you boil potatoes before roasting them?

Par-boiling potatoes before roasting them helps them to crisp up in the oven because the skin softens and allows the oil or other fat you are cooking with to penetrate the surface.  If you have the time, you can certainly boil the potatoes and then dry them well before putting them in the oven, but it is not necessary.  The skins on baby potatoes are not as tough as larger potatoes so they tend to crisp up just fine.

Why are my potatoes not getting crispy?

If your potatoes don’t get crispy when roasting them, either your oven temperature is not high enough or there is too much moisture on them so they are steaming rather than roasting.  

​I love to get your feedback so if you tried this Roasted Potatoes with Broccoli recipe  or any other recipes on this website, please leave me a comment below.  I hope you enjoy our recipes and look forward to hearing from you!

You can also follow me on FacebookInstagram and Pinterest for more recipes your family will love!

Easy Oven Roasted Potatoes and Broccoli with Garlic

Roasted Potatoes and broccoli on a sheet pan.

Easy Oven Roasted Potatoes and Broccoli with Garlic

Garlicky smashed baby potatoes are roasted until tender alongside crispy broccoli florets in one pan! The secret to making this side dish is simply the timing.  The potatoes need a little extra time in the oven to get tender and crispy.  Then the broccoli gets added to the pan during the last fifteen minutes of cooking so they are done at the same time.  Everyone loves this recipe
5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 4 servings
Calories 224 kcal

Ingredients
  

  • 1 lb Baby Potatoes washed and dried
  • 1 lb Broccoli cut into florets
  • ½ tsp Italian Seasoning dried
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • 3 cloves Garlic minced
  • 3 tbsp Olive oil

Instructions
 

  • Preheat oven to 425℉. Line a rimmed baking sheet with parchment paper or aluminum foil.
  • Toss the potatoes with half of the oil, Italian seasoning, garlic powder, onion powder, and half of the kosher salt and pepper, in a large bowl. Transfer the potatoes to the prepared baking sheet and roast in the oven for 20-25 minutes or until tender all the way through.
  • While the potatoes are roasting, use the same bowl and toss the broccoli florets with the minced garlic cloves, and the remaining olive, salt, and pepper.
  • When the potatoes are brown and tender throughout.  Use a glass or jar with a flat bottom to gently mash them down so that they crack open.  Pour the seasoned broccoli onto the pan with the potatoes and arrange the vegetables in a single layer.  Roast for an additional 15 minutes or until the broccoli is tender. 

Notes

Tips
For best results make sure that the vegetables are dry before you toss them with the olive oil and seasonings.  Any moisture steams them instead of creating crispy edges. 
Make sure to line your baking sheet so that you make cleanup a breeze!
 
Scroll up to see variations, storage and serving suggestions.

Nutrition

Serving: 1servingsCalories: 224kcalCarbohydrates: 29gProtein: 6gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 627mgPotassium: 855mgFiber: 6gSugar: 3gVitamin A: 715IUVitamin C: 124mgCalcium: 77mgIron: 2mg
Keyword oven roasted, sheet pan recipe, one pan recipe, vegetarian, vegan, vegetable
Tried this recipe?Let us know how it was!

Similar Posts

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.