Roasted Broccoli And Potatoes

Roasted Broccoli and Potatoes are perfectly seasoned, coated in oil, garlic, and dry herbs. They are cooked to perfection, slightly crispy from the outside and creamy gooey inner that simply melts in your mouth. 

An easy and economical side dish that pairs well with almost everything. All you need is a roasting dish, some seasoning along with broccoli and potatoes, and a 5 min prep time. It is as easy as it sounds. You can pair it with almost any main dish and even enjoy it on its own. It is fulfilling and delicious.

If you are a potato lover like me, Try out these amazing Vegan Potato Recipes, and do let me know which one is you are favorite.

Ingredients You Need

Broccoli: Broccoli or broccolini both go well with this recipe. I prefer broccoli florets as their cooking time match well with the potatoes and it is easily available throughout the year. 

Potatoes: I am using yellow potatoes as I found they have the yummiest creamiest inner when baked. You can also use red potatoes. Baby potatoes go well too.

Oil: I am using avocado oil, you can use any plant-based oil. 

Garlic: Freshly crushed garlic cloves always work best for flavor. Do not use garlic paste stored in the fridge. 

Mixed Dry Herbs: I found mixed dry herbs perfact for seasoning, you can also use fresh herbs if you have them, but dry herbs are what you will have in your pantry all the time. 

Chili Flakes: It is optional just to add some spice, you can skip if you do not like spicy food.

Salt, Garlic powder, and Chili Powder to add flavor. 

How To Make Roasted Broccoli and Potatoes

It is an easy and simple side dish that requires minimum preparation and few steps. You can do all the prep work beforehand and simply roast when needed.

Preparation

Preheat the oven at 400F and line a roasting dish with parchment paper. Wash the broccoli and potatoes thoroughly. Make sure there are no remains of dirt. You can also scrub the potatoes with a dry towel before washing them.

Cut the potatoes into small bite-size pieces. Do not remove the skin as it will get crispy and delicious when roasted. 

For broccoli, cut the stems off and separate them into florets. You can also add some tender stems to the dish.

Seasoning

Place potatoes and broccoli florets into the roasting tray. Drizzle oil, add freshly crushed garlic, mixed dry herbs, salt, garlic powder, chili flakes, and chili powder.

Mix well with your hands. Give everything a nice toss until every piece is well coated with the seasoning and oil. Once done, spread evenly on the baking dish. 

Roasting

Place the dish in the oven and roast the vegetables for 25 to 30 minutes.  You can stir in halfway but if you don't that is perfectly all right. 

Remove the dish from the oven, garnish and serve right away.

Serving and Storage

Once Roasted sprinkle some Vegan Parmesan over the vegetables.

I love to serve roasted potatoes and broccoli with my Spicy Tahini Sauce. It tastes amazing over the vegetables. It is creamy, spicy, and tangy.

Always try to roast fresh batch to serve but leftovers can stay well in the refrigerator for 1 or 2 days. Reheat them in the microwave or in an air fryer to get some crisp back.

Other Variations

• This roasted broccoli and potatoes taste amazing with this simple seasoning but you can try some other variations for fun and flavor. 
• Add some cauliflower carrots or bell peppers to add more crunch and flavor into the recipe.
• Try serving these roasted veggies in some rice bowls.
• Make a delicious salad and add some proteins like tofu and chickpeas or some fresh greens.
• Make some delicious sandwiches with these roasted vegetables. Layer the veggies with some hummus and enjoy.

Quick Tips:

1. Do not overlap the vegetables. They will end up steamed soggy vegetables not crispy and tender roasted vegetables.
2. Make sure you cut potatoes in small bite-size pieces otherwise they will be firm from inside and the cooking time of broccoli and potatoes will differ.
3. Do not use a silicone mat for roasting, parchment paper will help to get a crispy texture, silicon mat will also keep the moisture intact and it will end up in soft soggy vegetables.
4. Stir the veggies halfway to get an even roasting on all sides.

Other Broccoli and Potatoes Recipes

• BROCCOLI WITH GARLIC SAUCE
• PAN FRIED GNOCCHI WITH BROCCOLI
• RAMEN STIR FRY
• VEGAN SMASHED POTATOES
• POTATO AND RICE
• BATATA HARRAH

If you try this recipe, leave a comment, and show some love by rating it in stars. Do not forget to take a picture and tag us @getsetvegan on Instagram. We would love to see this.