Herb Roasted Potatoes and Broccoli

This easy but elegant side dish is the perfect way to round out any meal. Velvety herb-roasted potatoes and crispy broccoli make a delicious and balanced veggie duo. Plus, this recipe takes almost no effort to prepare. Just season your pre-cut, pre-washed vegetables, pop in the oven, and wait for the deliciousness!

white plate with roasted mixed vegetables

Reasons to Love This Recipe

“You know what I really want to make tonight? A time-consuming vegetable dish.”

– no one, ever

Okay maybe that would be some people’s thing, but I know that’s not what I’m looking for on most nights, especially busy weeknights. This is a veggie side dish for people who know they need veggies but don’t have much energy to make them.

If you buy pre-cut broccoli and pre-washed baby potatoes, this recipe requires no chopping or washing. Score.

Plus, these roasted mixed veggies taste way better than your standard steamed veggies. (Thank you, fresh herbs.)

Did I mention this recipe also has nutrition benefits? It’s an all-in-one side dish that will help you get both a starchy and a non-starchy vegetable on your dinner table in a snap.

roasted veggie ingredients in bowls

Nutrition Tidbits

Starchy vs non-starchy vegetables – this recipe has both, so let’s talk about them!

Starchy VegetablesNon-Starchy Vegetables
Composition
higher in digestible carbs and calories
made of mostly indigestible carbs (fiber) and water
Benefitsprovide energyfilling and hydrating
Sourcespotatoes
corn
peas
beans

asparagus, green beans, brussels sprouts, broccoli, cabbage, carrots, cauliflower, celery, cucumber, eggplant, mushrooms, radishes, leafy greens, summer squash, tomato… and many more!

Both are great sources of vitamins, minerals, and disease-fighting plant compounds called phytochemicals. They each serve different but important purposes.

Starchy foods need a new PR rep. The low-carb craze of the last several decades made starch out to be the bad guy, but it absolutely deserves a place on your plate. (Even if you need to watch your carb intake for medical reasons.)

Without a starchy vegetable (or another carb like whole grains) at your meals, you might feel hungry soon after eating or have issues sustaining your energy.

A good rule of thumb is to fill about 1/4 of your plate with energy-rich carbs, which this recipe can help you accomplish!

sheet pan with raw broccoli and potatoes

Preparation Tips

This recipe is so easy, there really aren’t many tips I need to share.

Seasoning tip

Here’s my secret for ensuring the seasoning on your veggies is even – add oil, toss to coat, then add seasonings and toss again.

If you add your oil and seasoning all at the same time, you may end up with little seasoning clumps and unseasoned areas on your veggies.

How to know when your roasted veggies are done

Honestly, I rarely set a timer for roasted veggies. The signs are so reliable!

  • Non-starchy vegetables like broccoli should be lightly browned and crisp.
  • Starchy vegetables like potatoes should be lightly brown and fork-tender.
closeup shot of roasted potatoes and broccoli on a sheet pan

Recipe Modifications

  • Dry herbs instead of fresh – Cut the amount listed for fresh herbs in half, because dried herbs are more concentrated.
  • Use a different oil – Avocado, coconut, or canola oil would all taste great too!
  • Spicy version – Add a pinch of cayenne pepper and 1 tsp paprika to your spice mix.
  • Used chopped potatoes instead of baby potatoes – Chop your potatoes into even, small (<1 inch) pieces and mix your veggies a few times as they roast to ensure even cooking. Depending on the size of your potato pieces, you may need to continue cooking them longer, about 20 minutes total.
  • Swap broccoli for another vegetable – Any relatively hearty vegetable will work here. The key is that it needs to cook at about the same rate as your potatoes. Cauliflower or carrots (cut into large chunks) would work best. If you want to use more tender vegetables like green beans, asparagus, or peppers, I recommend roasting them in a seperate pan because they’ll finish before the portatoes.
plate of broccoli and baby potatoes
white plate with mixed vegetables
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Herb Roasted Potatoes and Broccoli

This easy but elegant side dish is the perfect way to round out any meal. Velvety roasted potatoes and crispy broccoli make a delicious and balanced veggie duo.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Keyword: meal prep, one-pan, roasted
Servings: 6
Calories: 157kcal
Author: Chelsea Jackle, RDN

Equipment

  • large sheet pan

Ingredients

  • 1.5 lbs baby potatoes
  • 1 lb broccoli florets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic
  • 2 tbsp fresh rosemary (or thyme) finely chopped

Instructions

  • Preheat oven to 425°F.
  • Add potatoes and broccoli to a large mixing bowl. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper, garlic, and chopped fresh herbs, then toss again. Add vegetables to a large baking sheet and spread out in a single layer.
  • Roast for 15 minutes, or until the potatoes are fork-tender. (Depending on the size of your baby potatoes, you may need to cook longer, about 20 minutes total.)
  • Serve immediately with your protein of choice or store for later for an easy meal prepped side dish.

Notes

  • Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.

Nutrition

Calories: 157kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 420mg | Potassium: 727mg | Fiber: 5g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 90mg | Calcium: 54mg | Iron: 2mg
food storage container with roasted broccoli and potatoes

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