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    Get Set Vegan » Side Dishes » Roasted Broccoli And Potatoes

    Published: Aug 23, 2021 · Modified: Jul 17, 2022 by Hawwa · This post may contain affiliate links.

    Roasted Broccoli And Potatoes

    Jump to Recipe Jump to Video Print Recipe

    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. 

    Roasted broccoli and potatoes served in a white plate with fork

    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. 

    Roasted Broccoli and potatoes ingredients

    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. 

    Seasoning for roasting potatoes and broccoli

    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.

    sliced potatoes and broccoli florets

    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. 

    Seasoning

    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.

    roasted broccoli and potatoes

    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.

    vegan parmesan and spicy tahini dressing for serving

    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.
    crispy roasted broccoli florets

    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.
    crispy roasted potatoes and broccoli

    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
    Roasted broccoli and potatoes served in a white plate with fork

    ROASTED BROCCOLI AND POTATOES

    Hawwa
    Roasted Broccoli and Potatoes are perfectly seasoned, coated in oil, garlic, and mixed dry herbs. They are cooked to perfection. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 30 mins
    Total Time 35 mins
    Course Side Dish
    Cuisine American
    Servings 4
    Calories 151 kcal

    Ingredients
      

    • 1 crown Broccoli
    • 2 Cups Potatoes (2-3 medium Potatoes)
    • 2 Tbs Oil
    • 3-4 cloves Garlic
    • 2 Tbs Mixed Dry Herbs
    • ½ Tsp Chili Flakes
    • 2 Tsp Salt
    • 1 Tsp Garlic Powder
    • ½ Tsp Chili Powder

    Garnish

    • 2 Tbs Vegan Parmesan
    • 1-2 Tbs Spicy Tahini Dressing (check Recipe)

    Instructions
     

    • 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.
    • 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.
    • 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.
    • Place the dish in the oven and roast the vegetables for 25 to 30 minutes.
    • Make sure to stir the vegetables halfway to get an even roast on all sides.
    • Remove the dish from the oven. Sprinkle some vegan Parmesan over the roasted vegetables.
    • Drizzle some spicy tahini dressing and serve right away.

    Video

    Notes

    1. Do not overlap the vegetables. They will end up steamed and soggy not crispy-skinned 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 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.

    Nutrition

    Calories: 151kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gSodium: 1179mgPotassium: 479mgFiber: 3gSugar: 1gVitamin A: 168IUVitamin C: 24mgCalcium: 21mgIron: 1mg
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    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.   

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    Reader Interactions

    Comments

    1. Kiara says

      June 05, 2022 at 4:55 pm

      5 stars
      Its so tasty 🙂

      Reply

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