Why you’ll love this recipe
Potatoes, broccoli and garlic roasted with olive oil are always going to be super delicious. But when the hot roasted veggies are scattered with Parmesan and lemon zest at the end, that’s when the flavor really comes alive!
This is a gluten free, side dish that I love to make regularly. It’s ideal when having guests over for dinner because it requires such little attention. But roasted potatoes and broccoli also appear on our weeknight menu quite often. Actually, I could eat a plateful on it’s own and be completely satisfied.
You’ll love this recipe because the potatoes and broccoli are roasted in one pan. This means that if you have the oven on because you’re making chicken sorrentino, for example, this side dish takes up just one rack in the oven leaving another rack free for the chicken.
Besides the amazing taste of these roasted potatoes with broccoli, you’ll be thrilled that clean up is just one pan! It couldn’t be easier!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Red potatoes - I do prefer to use red potatoes and keep the skin on but you can substitute any potatoes you like. Baby potatoes would be excellent in this recipe as well.
Broccoli - Always choose a head of broccoli that is firm, deep green with no yellowed leaves or flowers and heavy for its size.
Extra virgin olive oil - My preference is EVO but use whatever olive oil you have.
Garlic - Slices of fresh garlic are perfect in this recipe because the taste is not overwhelmingly galicky but a subtle garlic sweetness.
Lemon zest - You can beat the zing of tangy lemon zest added at the end to a warm dish and it works excellently here.
Parmesan cheese - Of course a scattering of Parmesan Cheese is such an easy way to add amazing flavor and lift any vegetables. Please use decent Parmesan. Not the pre grated stuff that comes in cardboard cylinders and isn’t found in the chilled section of the supermarket.
- Substitute finely grated pecorino Romano cheese instead of Parmesan cheese.
- If you don’t have any fresh garlic, try adding ¾ teaspoon of garlic powder instead of the sliced garlic cloves.
- A squeeze of lemon juice over the roasted potatoes and broccoli will increase the amount of iron you absorb from the broccoli. Be sure to add it after cooking to maximize the vitamin C.
- Substitute finely grated pecorino Romano cheese instead of Parmesan cheese.
Preheat the oven to 400ºF/200ºC. Line a large baking sheet with non-stick paper.
- Cut potatoes into bite size pieces and combine with half of the oil, salt and pepper. Spread onto baking sheet and roast for 25 minutes.
- Wash broccoli and cut into florets then combine with remaining oil, sliced garlic, salt and pepper.
- Add prepared broccoli to partly roasted potatoes and toss to combine. Roast until golden and tender. Cook time may vary depending on the size of the vegetables.
- Remove from the oven and immediately toss broccoli, potatoes and garlic with parmesan cheese and lemon zest. Serve while warm.
Tips for success and FAQ’s
Follow these tips to make this recipe easier and ensure you have success every time.
Firstly, line the baking sheet with non-stick paper. It makes washing up so much easier. I do this very often. I mean, who has time to be soaking and scraping baking sheets!
Leave the skins on the potatoes. This is two fold. To begin with it’s quicker and easier to not have to peel potatoes. But also you’re retaining all the nutrients that lie very close to the skin. When we peel potatoes we’re throwing all that goodness out. Unless you make potato skin chips that is!
Be sure to dry the potatoes well after chopping. This ensures the potatoes start to crisp right away instead of steaming as the moisture evaporates.
Cut the broccoli into small florets and slice up the stems. If the stem on the florets is rather thick, I’ll cut a slit into it to help it roast and become tender at the same time as the other parts.
Finally, please adjust cooking time according to your oven - some ovens run hotter, some run cooler. Get to know your oven by using it regularly.
Both methods of cooking vegetables retain a lot of the nutrients because you’re not dumping them into a whole heap of water to cook. But while the flavor of steamed vegetables is mild, roasted veggies caramelize creating another layer of flavor. Either way, don’t overcook vegetables particularly broccoli, cauliflower and others in their family because they can produce a smell that isn’t very appealing!
Absolutely! Follow my recipe for the best results. Potatoes take a little longer so started roasting those before adding the broccoli.
It depends. In this recipe it isn’t necessary to boil potatoes before roasting because the potatoes are cut into small, bite size pieces. However, when making my Crispy Roast Potatoes it is absolutely necessary because this is what produces that crispy crust on the outside!
Roasted potatoes and broccoli are ideal to serve for a weeknight dinner but also for holiday dinners, the buffet table or dinner party. My family loves this side dish served with my Butterflied Roast Chicken which is great because it makes very efficient use of your oven.
This is a delicious side for my cheesy Chicken Sorrentino which I love to serve when I have a crowd for dinner. Definitely a crowd pleaser!!
More recipes like this
Roasted Brussels Sprouts and Carrots is another one pan, multi veg side that’s convenient and delicious.
Instant Pot Cauliflower is a quick way to make cauliflower tasty. My recipe adds traditional Italian flavors to make this recipe amazing!
Roasted Zucchini is my go to recipe for weeknight dinners in summer and whenever I have fresh, firm zucchini.
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Roasted Potatoes and Broccoli Recipe
- 19 ½ ounces (1 pound 3 ½ oz/550 grams) red skin potatoes
- ¼ cup extra virgin olive oil divided
- 1½ teaspoons salt divided
- ¼ teaspoon black pepper
- 19 ½ ounces (1 pound 3 ½ oz/550 grams) broccoli
- 4 garlic cloves peeled and sliced
- ⅓ cup grated parmesan cheese
- 2 teaspoons lemon zest
- Preheat oven to 400ºF/200ºC. Line a large baking sheet (sheet pan) with non-stick paper.
- Cut potatoes into bite size pieces.
- In a large bowl, toss potatoes in half of the oil and season with 1 teaspoon salt and ¼ teaspoon pepper then spread onto the prepared baking sheet. Roast for 25 minutes. Stir halfway through.
- In the meantime, wash and cut the broccoli into florets. In the same bowl used for the potatoes, toss the broccoli florets with remaining extra virgin olive oil, sliced garlic and season with ½ teaspoon salt.
- Once the potatoes have roasted for 25 minutes remove from the oven.
- Scatter prepared broccoli and garlic over the potatoes and toss together to combine. Spread the vegetables out evenly and return to the oven to roast for 25-30 minutes stirring after about 15 minutes. The potatoes should be golden, crispy and tender and broccoli is slightly charred on the outside and tender inside.
- Remove from the oven and immediately toss with parmesan cheese and lemon zest. Serve while warm.
- Line the baking sheet with non-stick paper.
- Leave the skins on the potatoes for ease and extra nutrition.
- Be sure to dry the potatoes well after chopping.
- Cut the broccoli into small florets and slice up the stems.
- Adjust cooking time according to your oven. Ovens vary so be sure to check the vegetables regularly until you know your oven.