This easy sheet pan Garlic Roasted Potatoes and Broccoli recipe delivers crispy potatoes, caramelised broccoli and big flavour with simple ingredients.
When I need a vegetable side dish that works with almost anything, I often turn to roasted potatoes and broccoli!
The ingredient list is short, the preparation is minimal, and the oven does most of the work.
Roasting transforms both vegetables.
Baby potatoes become deeply golden and crisp, while broccoli takes on a slightly nutty flavor that steaming simply cannot match.
Garlic powder brings savory flavor without the risk of fresh garlic burning during roasting.
This recipe is naturally vegan, dairy-free, and gluten-free, making it useful for a wide range of diets. It is also easy to customize with different herbs, spices, cheeses, and sauces depending on what you're serving.
Try it with Maple Mustard Chicken Legs, or Air Fryer Tuna Steak for a full meal!
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Why You'll Love This Recipe
- Crispy baby potatoes provide satisfying texture and flavor.
- Roasted broccoli develops sweet, nutty notes that many people prefer over steamed broccoli.
- Only a handful of everyday ingredients are needed.
- One sheet pan means easier cleanup.
- Naturally vegan and gluten-free.
- Flexible enough for weeknight dinners or holiday meals.
- Garlic powder adds flavor without the risk of burning.
- The recipe scales up easily for larger gatherings.
- Budget-friendly ingredients keep costs low.
- Roasted vegetables pair with almost any protein.
Ingredients
You only need simple pantry ingredients for this recipe!
- Baby Potatoes. These become crisp outside and fluffy inside. Yukon Gold baby potatoes work particularly well.
- Broccoli. Roasts beautifully and develops sweet caramelized edges. Cauliflower can be substituted.
- Olive Oil. Helps the vegetables brown and roast evenly. Avocado oil is a good substitute.
- Garlic Powder. Provides consistent garlic flavor throughout the dish. Granulated garlic can also be used.
- Salt. Enhances the natural flavors of both vegetables.
- Black Pepper. Adds mild warmth and balances the richness of the olive oil.
See the recipe card for quantities and method.
Instructions
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Preheat the oven to 220°C / 425°F. Toss potatoes with half the olive oil, garlic powder, salt, and pepper.
Spread potatoes on a baking sheet in a single layer. Roast for 15 minutes, stirring once halfway through.
Toss the broccoli with the remaining olive oil.
Add broccoli to the pan with the potatoes. Roast for another 15 minutes.
Remove when potatoes are crisp and broccoli is golden around the edges. Serve immediately.
Serving Suggestions
- Alongside roast chicken, Chicken Patties, Buttermilk Old Bay Chicken Legs, or George Foreman Chicken Thighs.
- With grilled steak.
- Served next to salmon, Blackened Salmon, or Salmon Kabobs.
- As part of a vegetarian grain bowl.
- With baked tofu.
- Alongside pork chops or Garlic Honey Glazed Pork Tenderloin.
- With burgers and Homemade Burger Sauce.
- Next to meatloaf.
- With roasted turkey or Oven Roasted Turkey Breast.
- Served with grilled sausages or Hot Honey Sausage Bites.
- Added to meal prep containers.
- As a base for a fried egg breakfast bowl.
Variations
- Add grated Parmesan cheese.
- Use smoked paprika.
- Add red pepper flakes.
- Toss with lemon zest after roasting.
- Add fresh rosemary and fresh thyme.
- Use cauliflower alongside the broccoli.
- Include carrots for extra sweetness.
- Add sliced red onion.
- Toss with pesto before serving.
- Use Cajun seasoning.
More Potato Recipes
Storage
Store
- Store leftovers in an airtight container.
- Refrigerate for up to 4 days.
- Allow vegetables to cool before storing.
Freeze
- Freeze in freezer-safe containers for up to 2 months.
- Broccoli may soften slightly after thawing.
- Reheat directly from frozen for best results.
Recipe Tips
- Use a large baking sheet so the vegetables roast instead of steam.
- Dry potatoes thoroughly before seasoning.
- Do not overcrowd the pan.
- Stir potatoes halfway through cooking.
- Cut broccoli into similarly sized florets.
- Preheat the oven fully before roasting.
- If your broccoli browns too quickly, move it toward the center of the pan.
- For extra crisp potatoes, place the baking sheet in the oven while it preheats.
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📖 Recipe
Garlic Roasted Potatoes and Broccoli
Equipment
- Bowl
- Sheet Pan
Ingredients
- 1.5 pounds baby potatoes halved
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 head of broccoli cut into florets
Instructions
- Preheat the oven to 220°C / 425°F.
- Place the potatoes into a large bowl and toss with 1tablespoon of the olive oil, garlic powder, salt and pepper.
- Place baby potatoes onto the baking sheet and bake for 15 minutes, stirring halfway through.
- Toss the broccoli florets in the remaining oil, then add to the baking sheet with the potatoes. Return the baking sheet to the oven and roast for 15 minutes or until the potatoes are crispy and the broccoli is cooked and turning golden.
Notes
- Use a large baking sheet so the vegetables roast instead of steam.
- Dry potatoes thoroughly before seasoning.
- Do not overcrowd the pan.
- Stir potatoes halfway through cooking.
- Cut broccoli into similarly sized florets.
- Preheat the oven fully before roasting.
- If your broccoli browns too quickly, move it toward the center of the pan.
- For extra crisp potatoes, place the baking sheet in the oven while it preheats.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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