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.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More potato recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Roasted Potatoes and Broccoli
- 💬 Comments
What makes this recipe so yummy
- 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.
Groceries you'll need: 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.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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.
Recipe variations and substitute ideas
- 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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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
More potato recipes I think you'll love
How to store leftovers
Once the roasted potatoes and broccoli have cooled completely store in an airtight container in the refrigerator for up to 4 days.
Mel's kitchen notes
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.
Frequently asked questions: 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
Ingredients
- ½ Cup Olive Oil
- 6 Cloves Garlic minced
- ½ Tablespoon Creole Seasoning
- 2 Teaspoons Lemon Juice
- 1 Each Shallot minced
- 1-½ Pounds Yellow Potatoes halved
- Salt and Pepper to taste
- 2 Each Broccoli Heads cut and trimmed into florets
- 2 Tablespoons Parmesan Cheese freshly grated
- 1 teaspoon 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.½ Cup Olive Oil, 6 Cloves Garlic, ½ Tablespoon Creole Seasoning, 2 Teaspoons Lemon Juice, 1 Each Shallot
- Add the halved baby potatoes and toss them in the olive oil to coat completely.1-½ Pounds Yellow Potatoes
- 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.2 Each Broccoli Heads
- 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.Salt and Pepper to taste
- 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.2 Tablespoons Parmesan Cheese, 1 teaspoon Fresh Parsley
Notes
Nutrition
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