If you are looking for a quick, simple and healthy vegetable side dish, then give these oven-roasted potatoes and broccoli a try! This recipe doesn't need much prep, but gives you crispy, golden brown, so full of flavor and nutrient dense vegetables. Naturally gluten-free, vegan and dairy-free.
I made these oven-roasted potatoes and broccoli to accompany my recent jackfruit burger post and it was super simple, but so delicious, that I had to make them again to share on the blog!
And I know how much you guys are looking for speedy meal ideas to make during the week and this sheet pan vegetable recipe is going to be perfect for that. It is quick and easy, but also a great way to add more nutrition to your diet without a big fuss. You can just throw the veggies on the baking sheet, season to taste and roast until crispy and golden brown!
I used dried herbs, garlic and lemon juice to flavor the potatoes and broccoli for a simple, but super tasty vegetable side dish. I like to use oil-spray, as opposed to pouring oil over the veggies, to prevent me from adding too much of it. The spray is perfect to help brown and crisp the veggies nicely without having an oily finish, which also keeps this recipe healthier.
This recipe turns the broccoli nicely charred without getting them mushy and the potatoes golden brown on the outside and creamy on the inside. SO GOOD.
Make this roasted potato and broccoli recipe to accompany any kind of burger or sandwich, but also goes great with most main dishes that are in need of a veggies boost, such as these panko tofu nuggets, chickpea patties, jackfruit nuggets or vegan meatballs in gravy.
You can serve these veggies during any holiday or include them part of a busy weeknight dinner, this recipe is so straight forward and versatile!
Let me know how you like them! ❤️
What to love about this recipe
- Healthy, hearty and delicious one-pan side dish!
- Same cooking temperature for both veggies, which is easier, it only requires different cooking time.
- Very versatile with many add-on options (see below!).
- Amazing vegetable side-dish that requires minimal hands-on prep to give you all the time you need to focus on the main dish prep.
- Naturally gluten-free, vegan and dairy-free.
Ingredients you'll need
- Potatoes: I used unpeeled red skinned potatoes, which becomes super creamy after baked. Keep the skin for more texture, color and nutrition! Other potatoes that work well are Yukon gold and baby potatoes.
- Broccoli: I used 2 heads of broccoli, which was perfect to feed 4 people. Only use one head if you are 2 people (and half the garlic).
- Dried herbs: use whatever you have and like, such as basil, parsley, oregano, thyme, etc. I simply used mixed Italian herbs, which worked out great.
- Garlic: fresh garlic really boosts the flavor of the broccoli. If you don't have fresh cloves, then use some dried powdered garlic (about 1 teaspoon).
- Lemon juice: only used at the end when the veggies are done roasting to enhance and brighten up their flavor.
How to make oven-roasted potatoes and broccoli
This easy recipe will be done within 45 minutes, but should require only 10 min of hands-on prep.
Line a baking sheet with parchment paper and pre-heat the oven to 425º.
Prep the veggies
Clean and dry the potatoes. Then, slice in large bite size (keep the peel on). Also, clean the broccoli and pat dry before cutting in florets.
I'll usually start by prepping the potatoes and will prep the broccoli while the potatoes are roasting (they don't go in the oven at the same time...)
Roast in the oven
Transfer the chopped potatoes over the prepared baking sheet and then spray (or drizzle) with some oil (olive oil or avocado oil). Then, sprinkle some salt and ground black pepper over and also add the dried herbs. Use your hands to toss them and bake for 20 minutes.
Then, use a spatula to stir/flip the potatoes and also push them on one side of the baking sheet.
Add the broccoli florets on the other side of the baking sheet and also spray with oil and sprinkle with some salt and black pepper. Then, add the crushed garlic over and toss the broccoli.
Bake for another 15 minutes or until the potatoes are golden brown and the broccoli slightly charred.
Finish up and serve
When the veggies are done, squeeze the lemon juice over and give them a last stir. Taste and adjust salt to your liking. Serve right away while still warm. Enjoy!
Watch how to make them
- You can adjust cooking to your liking: to make your potatoes extra browned, then cook them longer and to turn your broccoli super charred and softer, just add them earlier. Also, each oven is different, so watch carefully and play around with cooking time.
- The squeeze of lemon juice at the end really brings everything together, so try not to omit!
Variations and add-on ideas
This recipe is so simple and easy to customize to what you have and your preference. You can change up the spices, but also the veggies. Here are a few ideas:
- Instead of broccoli, use cauliflower! Or, do a mix of both broccoli and cauliflower for a nutrient-dense side dish.
- Add more veggies, such as mushrooms, red pepper, carrots, sweet potatoes, etc. The tricky part is to decide how much cooking these veggies require: denser veggies, such as carrots and sweet potatoes, should be added alongside the potatoes right at first and softer veggies, such as peppers and mushrooms, should be tossed in with the broccoli mid-way through cooking.
- More spices and herbs to consider are paprika, chili powder, rosemary, thyme and curry powder. Also, for a nice cheesy finish, you can sprinkle some nutritional yeast when adding the lemon juice.
This recipe is best when just done as the vegetables will be at their best crispy and browned texture when just out of the oven. BUT, roasted vegetables always make for great leftovers, even though the texture might change a bit.
Keep them in an air-tight container in the fridge for up to 4 days and reheat in the oven (best option to bring some crispiness back) or in the microwave if you are in a pinch.
This recipe makes for a great side dish for burgers, such as these chickpea burgers and these jackfruit burgers. You can also serve these vegetables simply with roasted tofu to bring more plant-based protein to your plate. We love this smoky pan-fried tofu and this blackened tofu, which would go great with this recipe, and you can fry it while the vegetables are in the oven.
You can also easily turn these roasted potatoes and broccoli into a full meal. Similarly to my vegan tray bake, include some spiced chickpeas to make this recipe more filling and heartier. Simply toss some rinsed and pat dried canned chickpeas with paprika powder and salt and then add them at the same time as the broccoli to roast them. Then, serve in a bowl and top with a sauce, such as an avocado green goddess dressing or a vegan spicy buffalo sauce. And if you enjoy a little heat, then try drizzle this harissa dressing over. I have a "What I eat in a day" you tube video showing how I like to simply serve roasted veggies as a full meal, you should check it out!
Some recipes will recommend to first soak + dry the chopped potatoes before roasting them in the oven. This helps remove the starches surrounding them, which can help them roast and crisp better. So, you can add this extra step if you have the time (soak in cold water for 30 min, then pat dry), although I usually don't as I often am in a rush and just want a quick side dish.
Aside from soaking them first, which I rarely do, potatoes will get crispier if they roast with a little oil and at higher temperature. I like using oil spray for this. Also, make sure to space them out on the baking sheet so they roast better.
Yes! You can omit the oil all together, although the veggies won't be as browned and crispy, but definitely as tasty!
More vegetable side dishes you might like
- Vegan cauliflower gratin
- Ribbon carrot and cucumber salad
- Vegan twice baked potatoes
- Miso glazed aubergine
- Mashed purple sweet potatoes
- Vegan zucchini fritter
- Vegan potato croquettes
- Vegan mashed potato stuffed mushrooms
- Lemon miso roasted potatoes (oil-free)
- Spanish pisto
- Harissa potatoes
- Thai Brussels sprouts
I hope you like this roasted potato and broccoli recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Oven-Roasted Potatoes and Broccoli
- 1 lb red potatoes (or baby potatoes) - diced in large bite size (1-2 inch cubes). I used 4 large red potatoes.
- oil spray - as needed, or regular olive oil (about 1 tablespoon)
- salt and ground black pepper - to taste
- 2 tsp Italian spice mix
- 1 lb broccoli (or 2 small heads) - chopped in florets
- 2 cloves of garlic - crushed
- juice from half of a lemon
- Pre-heat the oven to 425º and line a baking sheet with parchment paper.
- Clean, dry and dice the potatoes in large chunks. Transfer on the prepared baking sheet and spray (or pour) the oil, sprinkle salt, pepper and dried herbs. Use your hands to toss the pieces and then distribute them all over the baking sheet. Bake for 20 minutes.
- Meanwhile, clean, dry and chop the broccoli in florets. Once the potatoes are done, then toss them on the baking sheet and then push the potatoes on one side. Add the broccoli florets on the other side of the baking sheet and spray some more oil and sprinkle some salt and pepper over. Also add the crushed garlic over the broccoli and use your hands to toss the pieces.
- Bake for another 15 minutes or until the broccoli and potatoes are tender and slightly browned/charred, but still firm.
- Once done, squeeze some lemon juice over and taste to adjust salt and pepper. Serve right away while still warm.
- Keep leftovers in an air-tight container for up to 4 days. Reheat in the oven or use the microwave.
- Serve with vegan burgers, pan-fry tofu or turn into a meal by including chickpeas (see blog post for more details).
- Feel-free to use other herbs or spices, such as chili powder, curry powder, paprika, oregano, basil, thyme, rosemary or parsley.