Roasted potatoes and broccoli make a fantastic side dish for a weeknight meal but it's good enough to serve as a Thanksgiving side too.
The potatoes are perfectly crispy, the broccoli cooked just right and with a delicious garlic and Creole seasoning flavor it really brings out the flavor profile of every ingredient.
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❤️ Why you'll love it
- There's very little preparation needed.
- Easy cook in the oven dish.
- Healthy ingredients.
- This easy recipe is good enough for Thanksgiving or Christmas but also would not be amiss during a weeknight dinner.
- Just add some chopped chicken breasts and you have a complete meal.
- This recipe is great for meal prep.
🧅 Ingredients
- Baby Yellow Potatoes
- Broccoli Florets
- Garlic Cloves
- Olive Oil
- Fresh Lemon Juice
- Shallots
- Creole Seasoning
- Parmesan Cheese
- Sea Salt and Black Pepper
- Parsley
See recipe card at the bottom of this post for quantities.
🥣 Instructions
- Step 1: To a large mixing bowl add the olive oil, lemon juice, crushed garlic, shallots and Creole seasoning and mix well.
- Step 2: Add the halved baby potatoes and move around in the olive oil mixture until totally coated.
- Step 3: Lay the potatoes out on a baking sheet in a single layer, add a sprinkle of salt and pepper and bake in a preheated oven, on the upper rack, for 25 minutes, turning half way.
- Step 4: Take the broccoli florets and toss them in the remaining olive oil mixture.
- Step 5: Remove the baking sheet from the oven and scoot the potatoes over to allow room to lay out the broccoli florets.
- Step 6: Bake for 15 more minutes, until the potatoes are tender throughout.
- Step 7: Remove from the oven and toss together, decant to a serving dish and sprinkle with parmesan cheese and parsley.
Hint: Seasoning with the Creole seasoning gives the roasted potatoes and broccoli a delicious kick. It's not too spicy, but if you like your spice to be very mild then maybe reduce it slightly - same vice versa.
🔄 Substitutions and Variations
- Fingerling potatoes - instead of baby yellow potatoes.
- Brussels Sprouts - you could add these if you like them.
- Lemon Zest - Sprinkle a little lemon zest for more zip.
- Red Pepper Flakes - add a pinch of red pepper flakes for more heat.
- Avocado Oil - instead of olive oil.
- Fresh Herbs - add a little fresh herbs to the olive oil.
- Onion Powder - a touch of onion powder instead of the shallot.
- Baby Red Potatoes - instead of the yellow potatoes.
- Canola Oil - this could be used instead of the olive oil.
- Yukon Gold Potatoes - If you only have the bigger potatoes, cut into 1" cubes.
- Sweet Potatoes - if you prefer the sweet potato, use it.
- Italian Seasoning - add a little Italian seasoning to the olive oil.
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🔌 Equipment
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You'll need a simple baking sheet and mixing bowl.
I have some affiliate links to the equipment I used in the recipe card below.
📘 Related Recipes
🧊 Storage
Once the roasted potatoes and broccoli have cooled completely store in an airtight container in the refrigerator for up to 4 days.
💡 Tips
Expert Tip: You can parboil the potatoes before roasting then crush them a little. You'll get that delicious crispy crust in doing this. You won't need to roast them as long.
👩🍳 FAQs
Roasting them like in this recipe, you'll need to cook the potatoes a little first in the oven, then add the broccoli florets in the last 15 minutes.
If you do, you'll get that delicious crispy crust.
Broccoli is definitely a very healthy, good for you vegetable that is packed full of vitamins and minerals. Roasting broccoli ensures none of the nutrients are lost during the cooking process.
If you’ve tried this Roasted Potatoes and Broccoli Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Roasted Potatoes and Broccoli
Slightly crunchy and perfectly seasoned roasted potatoes and broccoli are a great side dish for Thanksgiving or even a weeknight meal.
Ingredients
- ½ Cup Olive Oil
- 6 Cloves Garlic, minced
- ½ Tablespoon Creole Seasoning
- 2 Teaspoons Lemon Juice
- 1 Shallot, minced
- 1-½lb Baby Yellow Potatoes, halved
- Salt and Pepper to taste
- 2 Heads Broccoli, cut and trimmed into florets
- 2 Tablespoons Parmesan, freshly grated
- Fresh Parsley, chopped (optional garnish)
Instructions
- Preheat the oven to 425°F.
- In a large bowl, mix the olive oil, minced garlic, shallots, Creole Seasoning and lemon juice.
- Add the halved baby potatoes and toss them in the olive oil to coat completely.
- Lay out on a baking sheet and sprinkle with a little salt and pepper.
- Bake for 25 minutes, turning half way.
- Add the broccoli florets to the large mixing bowl with the remaining olive oil etc. Toss to coat.
- Nudge the potatoes over to one half of the baking sheet and lay out the broccoli on the sheet. Sprinkle the broccoli with a little salt and pepper and bake for 15 minutes.
- After the cooking time toss the potatoes and broccoli together and decant to a serving dish.
- Sprinkle parmesan cheese over the top, and a little parsley if desired.
Notes
The cheese is flexible, choose your favorite.
If you don't have Creole seasoning you can either make your own, or use another seasonall type seasoning.
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Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 362Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 16gCholesterol 2mgSodium 422mgCarbohydrates 44gFiber 8gSugar 4gProtein 8g
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