Roasted potatoes and broccoli unite two wholesome sides into one pan. Remember to drench them in seasonings, put them in the oven, and let them roast until potatoes turn crisp golden brown and broccoli gets nice charred edges. This vegan-friendly dish can be paired with almost everything and makes a boring meal into a fancy one. Dip it in my creamy dill sauce and see yourself saying, “I never hated these veggies!”
I never thought of writing a blog on this, as I always see roasting as a basic cooking skill, but after talking to a lot of friends, I finally know that some may find it complicated. I was amazed to hear their opinions: ” Sometimes I end up getting extra burnt broccoli florets or too browned potatoes, and sometimes I get soggy enough to call them boiled.” I whisper to myself, “Is this Roasted?”
To avoid confusion, I want to clarify that roasting potatoes and broccoli can be a little tricky. Vegetables with high moisture roast in the oven faster than low-moisture veggies, so the time for cooking may vary. Potatoes have less moisture than broccoli, so potatoes take more time to cook. On the other hand, broccoli with high moisture takes less time in the oven as it chars and roasts faster. To avoid this problem, I start roasting potatoes first and then add the broccoli halfway through.
Table of Contents
Why will you love this recipe?
- No effort, great flavor: Tired or not in the mood to cook? Roasted broccoli with potatoes in a single baking dish can save you time and effort. Just cut the broccoli into even-sized pieces and let the oven do its work. Very simple!
- Versatile: Roasted potatoes and broccoli are my favorite way to enjoy them because they can literally pair with anything and are delicious. Pair them with soups, rice, steaks, stir fries, or any meal to make them more appetizing.
- Kids’ and adults’ favorite: If you want kids to love broccoli and potatoes, make them this recipe and see how they inhale it in seconds the moment you bring it to the table.
- Adaptability: There are many options for seasonings, and you are free to use your favorite. I love to top them with parmesan when they are hot because parmesan is a big yes to me!
Ingredients
- Potatoes: I prefer Yukon gold baby potatoes, as they bake to perfection and do not need to be peeled. The delicate and clean skin makes them even crispier and tastier. If you can’t find Yukon gold, use whatever type of potatoes are available in your pantry.
- Broccoli: Chop 300g (that makes approximately 2.5 cups) fresh green broccoli and cut into even slices. You can add the stalk of broccoli or leave it. It’s better to roast stalks along with broccoli for zero waste. Make sure to peel the tough and fibrous part of the stalk for better roasting.
- Garlic: I often notice that minced garlic can burn while roasting and may taste bitter. That’s why I find smashed garlic the best. Lightly chopped smashed garlic doesn’t burn while roasting. Garlic powder can be used, but I think fresh garlic loves broccoli!
- Seasonings and Flavors: I am never afraid to experiment with seasonings. I love paprika, oregano, olive oil, chopped parsley, Salt and pepper.
- Lemon juice: Lemon juice and baked potatoes and broccoli, I mean, why not?
- Parmesan: It is totally optional. My picky eater kids love a sprinkle of cheese on baked veggies, and I think they are not wrong. Give it a try, and you will never go back to simple roast.
Instructions
1.Prepare and cut the veggies
Wash the potatoes and broccoli and pat them dry. Cut the small Yukon gold potatoes or any potatoes in half or into bite-sized pieces. Chop the broccoli crown into even-sized florets. You can include the stalk or leave it. If adding the stalk, peel the outer hard fibrous part and cut it into small pieces.
2.Season potatoes
Season the potatoes with paprika powder, oregano, a teaspoon of Salt, 2 tablespoons of olive oil, and few pinches of pepper. Stir until the seasoning coats the potatoes well.
3.Season the broccoli
Combine chopped parsley, smashed garlic, a few pinches of black pepper, 1 teaspoon salt, and the remaining two tablespoons of olive oil in a small bowl. Drizzle on the broccoli and stir to coat it well. (Season broccoli while potatoes are roasting in the oven)
4.Bake the potatoes
Spread the coated potatoes in a large baking dish or tray in a one layer and bake in your oven at 200°C, which is approximately 392°F, for about 30 minutes.
5.Add Broccoli Halfway
After roasting the potatoes for 30 minutes, spread the seasoned broccoli on half-baked potatoes and drizzle lemon juice on them to enhance the flavor. Roast them for another 15-20 minutes or until they are light crisp and tender.
6.Make toppings
Remove the baking dish from the oven and sprinkle parmesan while the broccoli potato casserole is hot. Watch the cheese melt, creating an iconic cheese and broccoli potato bake. Serve along with rice, stir fries, my creamy dill sauce, and tender meat for a complete meal.
7.Prepare My Creamy Dill Sauce
Mix sour cream, mayonnaise, minced garlic, and chopped dill and serve along with the potato cheese and broccoli bake.
Some Tips From My Kitchen
- If you want to save your time by not peeling the potatoes and buy pre-chopped broccoli.
- Cut equal-sized potatoes and florets so they roast at an equal rate.
- If you are roasting other vegetables, such as carrots, cauliflower, squash, tomatoes, zucchini, or any other vegetable, you must know their moisture content. Vegetables with a high moisture content roast faster than those with low moisture content, so change the baking time accordingly.
- Before roasting them, make sure you dry them completely by patting them dry.
- Never cover the baking dish while roasting because the steam condenses, and water doesn’t find space to escape.
- Don’t overcrowd the pan because they won’t roast, but rather steam trapped in them, making them soggy. I add broccoli on top of them because potatoes are half-baked and caramelized in their seasoning, and broccoli on top has enough space to shrink and tenderize at the same time. If you want to make them in bulk, then roast them in batches.
Storage Suggestions
Store the leftover potato broccoli casserole in a Ziploc bag or an airtight box in the refrigerator. It will stay good to eat for 3-4 days. Reheat roasted veggies in the microwave or oven, or you can even enjoy them cold in salads.
One Pan Roasted Potatoes And Broccoli You Never Hate
- Total Time: 1 hour
Description
Roasted potatoes and broccoli unite two wholesome sides into one pan. Remember to drench them in seasonings, put them in the oven, and let them roast until potatoes turn crisp golden brown and broccoli gets nice charred edges. This vegan-friendly dish can be paired with almost everything and makes a boring meal into a fancy one. Dip it in my creamy dill sauce and see yourself saying, “I never hated these veggies!”
Ingredients
- 700g / 24 oz small potatoes, skin on (washed and cleaned)
- 300g broccoli, chopped into even florets
- 1 medium clove of garlic, smashed, or powder if you like
- 1 tsp paprika powder
- 1 tsp oregano, dried
- 4 tablespoons / ¼ cup olive oil (2 tbsp for potatoes and 2 for broccoli)
- 2 tsp Salt
- A few pinches of black pepper
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- Parmesan cheese, for topping (optional)
My creamy dill sauce
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 clove of garlic, minced
- 1 tsp chopped dill.
Instructions
- Prepare and cut the veggies: Wash the potatoes and broccoli and pat them dry. Cut the small Yukon gold potatoes or any potatoes in half or into bite-sized pieces. Chop the broccoli crown into even-sized florets. You can include the stalk or leave it. If adding the stalk, peel the outer hard fibrous part and cut it into small pieces.
- Season potatoes: Season the potatoes with paprika powder, oregano, a teaspoon of Salt, 2 tablespoons of olive oil, and few pinches of pepper. Stir until the seasoning coats the potatoes well.
- Season the broccoli: Combine chopped parsley, smashed garlic, a few pinches of black pepper, 1 teaspoon salt, and the remaining two tablespoons of olive oil in a small bowl. Drizzle on the broccoli and stir to coat it well. (Season broccoli while potatoes are roasting in the oven)
- Bake the potatoes: Spread the coated potatoes in a large baking dish or tray in a one layer and bake in your oven at 200°C, which is approximately 392°F, for about 30 minutes.
- Add Broccoli Halfway: After roasting the potatoes for 30 minutes, spread the seasoned broccoli on half-baked potatoes and drizzle lemon juice on them to enhance the flavor. Roast them for another 15-20 minutes or until they are light crisp and tender.
- Make toppings: Remove the baking dish from the oven and sprinkle parmesan while the broccoli potato casserole is hot. Watch the cheese melt, creating an iconic cheese and broccoli potato bake. Serve along with rice, stir fries, my creamy dill sauce, and tender meat for a complete meal.
- Prepare My Creamy Dill Sauce: Mix sour cream, mayonnaise, minced garlic, and chopped dill and serve along with the roasted potatoes and broccoli.
Notes
- If you want to save your time by not peeling the potatoes and buy pre-chopped broccoli.
- Cut equal-sized potatoes and florets so they roast at an equal rate.
- If you are roasting other vegetables, such as carrots, cauliflower, squash, tomatoes, zucchini, or any other vegetable, you must know their moisture content. Vegetables with a high moisture content roast faster than those with low moisture content, so change the baking time accordingly.
- Before roasting them, make sure you dry them completely by patting them dry.
- Never cover the baking dish while roasting because the steam condenses, and water doesn’t find space to escape.
- Don’t overcrowd the pan because they won’t roast, but rather steam trapped in them, making them soggy. I add broccoli on top of them because potatoes are half-baked and caramelized in their seasoning, and broccoli on top has enough space to shrink and tenderize at the same time. If you want to make them in bulk, then roast them in batches.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Meals
FAQ’s for This Roasted Potatoes and Broccoli
Can I roast broccoli and sweet potatoes together?
Yes, you can! The roasting technique is the same as for simple potatoes. They complement each other best. Try roasting them in everyone’s favorite olive oil, Salt, and a bit of pepper and enjoy them with grilled meat, in salads, or soups.
How long should I roast broccoli?
Broccoli takes just about 20-25 minutes to roast. That’s why you should add it halfway through roasting potatoes, which usually take 50-55 minutes to roast completely. You can even bake it separately for 20 minutes at 200°C or until it shrinks and develops slightly charred edges.
