Roasted Potatoes and Broccoli with Garlic

Roasted potatoes and broccoli with garlic and herbs is my favorite way to make a veggie packed side dish and it is so full of flavor. Roasting makes the potatoes crisp and the broccoli nice and charred. My favorite way to enjoy this oven-roasted broccoli and potatoes is alongside juicy boneless pork chops , cast iron chicken breast or a baked pork tenderloin for a really delicious complete meal.

Roasting potatoes with broccoli is very simple and making it on a sheet pan makes for easy cleanup too. When roasting broccoli and potatoes together you want to make sure the potatoes are small and the broccoli pieces larger in size so they roast at the same time.

I love roasting these two vegetables together because I like a light char on the outside of my broccoli and a crispy outside to my potatoes and that is exactly how they turn out with this recipe.

By the time the baby potatoes are nice and crisp and start to wrinkle on the outside, the broccoli is nice and crisp with some black edges starting to form. I make a whole recipe of just charred broccoli for this reason.

It is so good! For this recipe, we are roasting purple potatoes, yellow potatoes and red potatoes with broccoli. That is because we had the purple, yellow, and red mixed baby potatoes that we bought from the store.

You can use any baby potato variety you have on hand. The potatoes and broccoli will come out nice and crisp.

Ingredients

1. Baby potatoes. You can use golden potatoes, baby red potatoes, or a mixed bag of baby purple potatoes, red potatoes, and yellow potatoes like I did.
2. Fresh broccoli.
3. Garlic.
4. Fresh herbs. I prefer rosemary and oregano but you could also use thyme or any other fresh herbs you love.
5. Kosher salt and pepper.
6. Olive oil.

When working with the baby potatoes, they will all be slightly different in size. To make sure they cook evenly, I look for the smaller potatoes and leave them whole and then I slice in half the other baby potatoes.

After I am done prepping the potatoes, I like to cut the broccoli into pieces that are about the size of the baby potatoes. Keeping everything around the same size will ensure quick and even cooking.

How to make roasted potatoes and broccoli

1. Prepare the baby potatoes by slicing the larger potatoes in half and leaving the smaller ones whole. Add to a sheet pan.
2. Cut the stem off of the broccoli and cut the broccoli florets into pieces about the size of the potatoes. Add to sheet pan.
3. Drizzle olive oil over the veggies.
4. Mince garlic and add that to the sheet pan with vegetables.
5. Sprinkle fresh herbs, kosher salt, and pepper over veggies.
6. With your hands, rub the olive oil and herb mixture all over the vegetables until everything is coated well.
7. Roast for about 25 minutes in a preheated oven.

Serving Ideas

I really love serving these potatoes and broccoli alongside boneless pork chops or lemon butter chicken. These roasted veggies also are really delicious with cast iron salmon and you can cook them in the oven for almost the same amount of time.

These potatoes and broccoli would go so well with any meat! For an all-vegetarian option, just serve these veggies with a side of fluffy basmati rice or Spanish rice.

Storing And Variations

This simple roasted side dish stores really well and can be changed up to suit your taste. If you want to skip the herbs, feel free. If you want to add more flavor, try adding in more of the herbs or switching them up like using basil or Italian seasoning.

If you have leftovers, you can store them in the fridge for up to one week. Make sure to let the veggies cool before placing them in the fridge.

More roasted vegetables