Roasted Potatoes and Broccoli
Crispy, golden-brown potato wedges paired with tender, charred broccoli florets, all roasted on one sheet pan until perfectly caramelized. A simple, no-fuss side dish seasoned with garlic and a hint of parmesan that comes together in under 40 minutes.
For 4 servings
- prep
Preheat the oven and prep the sheet pan.
1.Preheat oven to 425°F (220°C).2.Line a large rimmed sheet pan with parchment paper if using. - mix
Season the vegetables.
1.In a large bowl, toss the cubed potatoes with 1 tablespoon olive oil, half the minced garlic, 0.25 teaspoon salt, and the smoked paprika until evenly coated.2.In a separate bowl, toss the broccoli florets with the remaining 1 tablespoon olive oil, the remaining garlic, 0.25 teaspoon salt, and the black pepper.TIPDrying the broccoli florets well after washing ensures they roast crispy instead of steaming. - roast · ~15 min
Roast the potatoes first.
1.Spread the seasoned potatoes in a single layer on the prepared sheet pan, cut sides down for maximum browning.2.Roast for 15 minutes.TIPGiving potatoes a head start ensures they get tender and crispy by the time the broccoli is perfectly done. - roast · ~13 min
Add broccoli and finish roasting.
1.Remove the pan from the oven and carefully add the broccoli, spreading everything back into a single layer.2.Roast for another 12-15 minutes until the potatoes are golden and crisp and the broccoli is tender with lightly charred edges. - garnish
Garnish and serve.
Transfer to a serving bowl, squeeze fresh lemon juice over the top, and sprinkle with grated parmesan cheese. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut potatoes into uniform 1-inch cubes for even roasting and crispiness.
- 2Pat broccoli florets completely dry after washing to prevent steaming.
- 3Arrange potatoes cut-side down on the pan for maximum caramelization.
- 4Give potatoes a 15-minute head start so they finish tender and crispy with the broccoli.
- 5For extra char, broil the sheet pan for the last 2 minutes of roasting.
- 6Serve immediately after adding lemon and parmesan to preserve texture.
Adapt it for your goals.
Herb-infused
Toss the vegetables with 1 teaspoon dried rosemary or thyme along with the smoked paprika for an aromatic, earthy twist that pairs beautifully with the garlic.
cheese freeCheese-free
Omit the parmesan and add 1 tablespoon nutritional yeast at the end for a dairy-free, vegan version that still delivers a savory umami finish.
spicySpicy
Add 0.5 teaspoon red pepper flakes or cayenne pepper with the seasonings for heat lovers who want a kick alongside the smoky paprika.
low oilLow-oil
Reduce olive oil to 1 tablespoon total and use a light mist of cooking spray; the vegetables will still roast nicely with slightly less crispiness.
protein addedProtein-added
Toss 200g of chickpeas or cubed tofu with the potato seasonings and roast alongside for a heartier, more filling sheet-pan meal.
Why this is on our healthy list.
Rich in Vitamin C
Broccoli provides a generous dose of vitamin C, which supports immune function and skin health, especially when roasted with lemon juice.
High in Fiber
Potatoes, especially with the skin on, and broccoli both contribute dietary fiber that aids digestion and promotes fullness.
Source of Antioxidants
Smoked paprika and broccoli contain antioxidants like beta-carotene and sulforaphane, which help combat oxidative stress.
Low-Calorie Side Dish
This dish uses minimal oil and no added sugars, making it a naturally light and nutrient-packed accompaniment to any meal.
Frequently asked questions
Yes, but do not thaw it first. Toss frozen florets directly with oil and seasonings, and add them to the pan in the last 10 minutes to avoid sogginess.
