Roasted Potatoes and Broccoli
This roasted potatoes and broccoli recipe delivers perfectly crispy edges, tender centers, and rich caramelized flavor using simple ingredients and smart timing. A reliable, beginner-friendly side dish that turns everyday vegetables into something truly satisfying.
Ingredients
Base Ingredients
- 2 cups potatoes, chopped cut into small, even pieces
- 2 cups broccoli florets
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Optional Flavor Additions
- 1 tsp garlic powder or fresh minced garlic
- 0.5 tsp smoked paprika
- 2 tbsp Parmesan cheese grated, for finishing
- 1 tsp lemon zest for serving
Instructions
- Preheat your oven to 220°C (425°F). Wash and thoroughly dry the potatoes and broccoli to ensure crispiness.
- Place the chopped potatoes on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Spread them out in a single layer.
- Roast the potatoes for 20 minutes, allowing them to develop a golden, crispy exterior.
- Remove the tray from the oven and add the broccoli florets. Drizzle with a bit more oil if needed and toss gently.
- Return the tray to the oven and roast for another 15 minutes, until the broccoli is tender with slightly charred edges and the potatoes are fully cooked.
- If using Parmesan, sprinkle it over the vegetables during the last 2 minutes of roasting.
- Remove from the oven, taste, adjust seasoning if needed, and finish with lemon zest if desired. Serve immediately.
Notes
Do not overcrowd the pan, as this causes steaming instead of roasting. Always dry vegetables thoroughly before cooking. For extra crispiness, roast directly on the pan instead of using parchment paper. Adjust timing if broccoli cooks too quickly by adding it later.