These Parmesan Roasted Potatoes and Broccoli are cooked together on one sheet pan for a healthy side dish recipe that's perfect for a quick and easy weeknight dinner.
Roasting vegetables enhances their natural sweetness, making them incredibly craveable and delicious. I think it's honestly the best way to enjoy any vegetable. And potatoes and broccoli are no exception.
The broccoli in this recipe gets super-duper crispy while the potatoes are browned to perfection. Topping the cooked vegetables with freshly grated parmesan cheese sends this side dish over the edge into irresistible territory.
So, if you're not really a vegetable lover, give these parmesan roasted potatoes and broccoli a try. It might just change your mind!
>> Looking for more potato recipes? Try my Herbed Potato Salad, Garlic Mashed Potatoes, Simple Baked Potatoes, and 4-Ingredient Potato Soup.
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Why You'll Love This Recipe
- Quick & Easy to Make- This quick vegetable side dish comes together in just over 30 minutes. Made with only 7 ingredients, you'll love how simple this recipe is to make.
- Healthy- Both potatoes and broccoli are good sources of vitamin C, fiber, vitamins, and minerals. Paired with the healthy fats in olive oil and this tasty side dish is seriously nutritious.
- Flavorful & Crispy- Roasting vegetables at a high temperature gives them a deliciously crispy exterior. It also brings out their natural sweetness, making them irresistibly flavorful.
- Made on One Pan- Yes, it is possible to cook broccoli and potatoes on one baking sheet. The key is to cut the potatoes smaller than the broccoli florets.
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Red Bliss Potatoes- Waxy potatoes, such as red-skinned potatoes, are excellent for roasting. These potatoes hold their shape well and crisp up beautifully in the oven. Cut the potatoes into ½-inch cubes so that they cook through within 25-30 minutes.
- Broccoli- Use a head of fresh broccoli with tightly packed florets. We want to cut the florets to be about twice the size of the cubed potatoes.
- Parmesan Cheese- If you've never tried freshly grated parmesan cheese sprinkled over roasted potatoes, you haven't truly lived. Parmesan cheese gives this vegetable side dish a salty, nutty flavor that is amazing with roasted broccoli and potatoes.
- Seasonings- Just a little kosher salt, black pepper, and garlic powder.
- Olive Oil- Make sure all of the vegetables are well coated in olive oil so they get nice and crispy in the oven.
Step by Step Instructions
Here is how to make these roasted potatoes and broccoli.
Step 1: Season the vegetables. Preheat oven to 425°F. Spray a rimmed baking sheet with cooking spray or line it with parchment paper. In a large mixing bowl, toss the vegetables with olive oil and seasonings until well coated.
Step 2: Roast the vegetables. Spread the vegetables evenly on the prepared sheet pan and roast for 25-30 minutes, stirring halfway through. The potatoes should be easily pierced with a fork when cooked. Sprinkle the vegetables with grated parmesan cheese while still hot and serve immediately.
Tips for Success
- Cut the vegetables to the right size. Broccoli typically cooks more quickly than potatoes. To ensure both vegetables cook through at the same time, we need to cut the potatoes smaller than the broccoli florets. I like to make my broccoli florets about 2-3 times bigger than the cubed potatoes.
- Use a mixing bowl. I generally toss my vegetables with oil and seasonings in a mixing bowl to make sure they are well coated with oil and that the seasonings are evenly distributed.
- Spread evenly. Vegetables brown best when they have direct contact with the hot sheet pan. Make sure the vegetables are spread evenly on the sheet pan for the best results.
- Don't overcrowd the pan. You want the vegetables to be spread out in a single, even layer on the baking sheet. If necessary, use two baking sheets to prevent overcrowding the pan. Overcrowding will cause the vegetables to steam instead of roast.
Substitutions and Variations
Here are a few ways you can customize these roasted potatoes and broccoli to fit your diet and taste preferences.
- Red Bliss Potatoes- You can use Yukon Gold, new potatoes, fingerlings, or baby potatoes in place of red bliss potatoes.
- Broccoli- Swap broccoli for broccoli rabe, cauliflower, Brussels sprouts, kale, or green beans.
- Parmesan Cheese- Another hard cheese, such as asiago or pecorino romano, can be used instead of parmesan cheese. For a dairy-free option, sprinkle the vegetables with nutritional yeast.
- Seasonings- Replace the garlic powder with two cloves of minced fresh garlic. Onion powder can also be used in place of garlic powder.
- Olive Oil- Any neutral-flavored, high-heat oil will work well in this recipe.
- Dairy-Free- Replace the grated parmesan cheese with nutritional yeast or dairy-free parmesan cheese for a vegan version of this recipe.
- Gluten-Free- These roasted potatoes and broccoli are naturally gluten-free.
- Lemon- Love the brightness and acidity of citrus? Grate a little lemon zest or squeeze a bit of lemon juice over the cooked vegetables.
- Spicy- Add a few shakes of red pepper flakes to the roasted vegetables to give them some heat.
What to Serve with Roasted Potatoes and Broccoli
- Lemon-Garlic Roasted Chicken
- Dutch Oven Turkey Breast
- Meatballs in Tomato Sauce
- Parmesan-Crusted Halibut
- Chicken and Broccoli Lasagna
- Dutch Oven Chicken Pot Pie
- Honey Lemon Pepper Chicken Wings
- Turkey Smash Burgers
Storage and Reheating
How to Store
- Refrigerator- Store leftover roasted potatoes and broccoli in an airtight container in the refrigerator for 3-4 days.
- Freezer- Allow the vegetables to cool completely before storing them in a freezer-safe container or plastic bag for up to 6 months.
How to Reheat
- Oven- Preheat the oven to 425°F. Spread the leftover vegetables evenly on a baking sheet and roast for approximately 5-10 minutes or until fully warmed through.
- Stovetop- Heat a few teaspoons of oil in a skillet over medium heat. Sauté the vegetables for about 5 minutes or until heated through.
- Microwave- Line a microwave-safe dish with paper towels and spread the vegetables out evenly onto the plate. Microwave the vegetables on high in 30-second intervals until hot.
- Air Fryer- Preheat the air fryer to 375ºF. Arrange the vegetables in the air fryer basket in a single layer and cook for 2-3 minutes, shaking the basket halfway through.
While this dish is quick and easy without any pre-planning, you can make it even quicker by cutting the broccoli up to 5 days before roasting. You can also cube the potatoes up to 24 hours in advance, but I generally advise against it.
Frequently Asked Questions
Yes! The trick is to cut both vegetables to a size that will allow them to be cooked through at the same time. Since broccoli cooks more quickly than potatoes, we cut it into larger bite-sized pieces.
Yes, this roasted potatoes and broccoli recipe makes for an excellent healthy side dish. Both vegetables are good sources of vitamin C and fiber. Plus, the olive oil used for roasting is a good source of healthy fats.
Waxy potatoes such as red potatoes, fingerling potatoes, and new potatoes are great options for roasting. These types of potatoes become creamy on the inside when cooked and hold their shape well in the oven.
No need to boil the potatoes before roasting them. In this recipe, we cut the potatoes small enough so they cook through at the same time as the broccoli.
Soaking potatoes in salted water before roasting draws out moisture and starch, leading to a crispier end product. I've never gone through the trouble of doing this myself, but it could be worth experimenting with if you love really crispy potatoes.
Be sure to leave a comment below if you have any questions about the recipe. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
More Vegetable Side Dishes
- Roasted Green Beans and Carrots
- Crispy Honey-Chipotle Brussels Sprouts
- Maple Balsamic Brussels Sprouts
- Air Fryer Cherry Tomatoes
- Butternut Squash Fries
- Garlic Mashed Potatoes
- Baked Potatoes
Roasted Potatoes and Broccoli
- 2 large red-skinned potatoes diced into ½-inch cubes
- 1 large broccoli head cut into florets
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup parmesan cheese grated
- Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray or line it with parchment paper. In a large mixing bowl, toss the vegetables with the olive oil and seasonings until well coated.
- Spread the vegetables evenly on the prepared sheet pan and roast for 25-30 minutes, stirring halfway through. The potatoes should be easily pierced with a fork when cooked. Sprinkle the vegetables with grated parmesan cheese while still hot and serve immediately.
- Quick Tip: Cut the broccoli florets about 2-3 times larger than the cubed potatoes to ensure both vegetables cook through at the same time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
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