This Roasted Potatoes and Broccoli recipe showcases baby red potatoes and tender-crisp broccoli florets paired with fresh garlic, herbs, and crispy prosciutto. It’s the perfect side dish for holiday feasts and everyday dinners!
I don’t know about you, but now that we’re past the sweltering summer heat, I’ve been busy in the kitchen cooking all of my favorite fall and winter recipes, from big pots of soup and freshly baked artisan bread to roasting all the things –like these garlic roasted potatoes and broccoli with prosciutto.
This roasted broccoli and potatoes recipe is an excellent side dish with any meal, of course, but I find that it’s particularly perfect to serve alongside festive holiday meals and classic main courses, like herb-roasted chicken, pork tenderloin, and prime rib. Let’s feast!
Why you'll love this recipe
- Easy to make. This recipe is simple and straightforward. Not to mention, roasting potatoes and broccoli together in one pan makes clean-up a breeze.
- The power of potatoes! When cooked with healthy fat sources and eaten in the right portions, the ever-so versatile spud is full of nutrients and an excellent source of carbohydrates to sustain a strenuous workout.
- Roasted broccoli is the best. Broccoli is an excellent source of vitamins, minerals, fiber, and antioxidants. When roasted, those tender-crisp florets are impossible to resist!
- Perfect for special diets. This dish is naturally gluten-free. Without the optional parmesan cheese garnish, it’s also Whole30 compliant.
Ingredients you'll need
- Red baby potatoes. I love red baby potatoes (AKA red new potatoes) because they’re harvested before full maturity, resulting in a creamier flesh, slightly sweeter flavor, and thin, delicate skins (no peeling needed!). Other baby potato varieties, such as Yukon Gold or fingerling potatoes, are good substitutions.
- Extra virgin olive oil. Tossing the potatoes and broccoli with high-quality EVOO adds flavor and helps evenly brown and crisp the vegetables during the roasting process.
- Garlic. For irresistible gourmet flavor, use fresh garlic cloves.
- Salt. To season the potatoes and broccoli.
- Broccoli florets. Look for heads with vibrant green florets and firm stalks, as fresh, crisp florets will roast better and have a more appetizing taste and texture.
- Prosciutto. This is a type of thinly sliced Italian dry-cured ham. You can typically find it in the deli section near other cured meats and cheeses. The rich, salty bits pair perfectly with the delectable roasted veggies. This is an optional ingredient but highly recommended!
- Fresh sage. It provides a savory, herbaceous flavor. Stick with fresh sage for the best results.
- Cooking spray. Avocado oil or olive oil spray is recommended to lightly spritz the potatoes and broccoli before roasting.
- Garnishes. Garnishing with freshly grated parmesan cheese and chopped parsley is optional but recommended (especially if you want to impress guests with a gorgeously plated side dish!)
How to roast potatoes and broccoli
Step 1: Prepare for roasting. Preheat the oven to 400℉, and line a large shallow baking sheet with parchment paper.
Step 2: Combine the seasoning. In a small bowl, stir together the olive oil, minced fresh garlic, sage, and salt.
Step 3: Parboil the potatoes. Place the sliced potatoes in a large pot of warm salted water until covered (about halfway full). Bring to a boil uncovered and cook for 6 minutes (should easily pierce with a knife but still firm). Drain well.
Step 4: Season potatoes and broccoli. Toss the parboiled potatoes with the broccoli florets and olive oil mixture until coated.
Step 5: Roast veggies. Spread the veggies out on the parchment-lined baking sheet, and spritz lightly with avocado (or olive oil) spray. Bake for 10 minutes, stir, and add chopped prosciutto and roast for 18-20 minutes more, until golden and crispy.
Step 6: Garnish and serve. Garnish the potatoes with freshly grated parmesan and a sprinkle of chopped fresh parsley, if desired, and enjoy!
Recipe tips
- Chop vegetables evenly. Take your time cutting the potatoes into evenly-sized pieces and chopping the broccoli into similar-sized pieces to ensure even cooking.
- Do not overcrowd the baking sheet. Overcrowding will ultimately lead to steamed soggy veggies instead of crispy roasted vegetables. So, make sure there's adequate space between the pieces.
- Serve prosciutto on the side. Suppose you’re hosting a dinner with vegetarian guests. In that case, I recommend crisping the prosciutto separately and letting your guests crumble it over the roasted vegetables if desired.
Variations
I LOVE the deep, savory flavor sage and prosciutto bring to this dish, but feel free to switch things up. Here are some roasted broccoli and potato recipe variations to consider:
- Lemon and herb – After roasting, toss potatoes and broccoli with a sprinkle of lemon zest and chopped fresh parsley for a citrusy, zesty twist.
- Cajun-spiced – Season with a blend of Cajun spices for a flavorful and mildly spicy kick.
- Italian (or Greek) seasoned – Season with an Italian or Greek herb blend. This version would be great with a drizzle of my spicy tzatziki.
For more roasted potato seasoning ideas, check out Rosemary Roasted Sweet Potatoes, Sriracha Roasted Sweet Potato and Cauliflower, and Smashed Fingerling Potatoes.
Storing and reheating
Storing: To store leftovers, place them in an airtight container and keep the container in the refrigerator for 3-4 days. I don’t recommend freezing, as the veggies may become mushy upon thawing.
Reheating roasted potatoes and broccoli: Reheat the veggies on a baking sheet in the oven around 350°F until they are heated through and have regained some crispiness (about 10 minutes). If you have an air fryer, it's my favorite (and recommended) way to reheat leftover roasted vegetables. See FAQ for instructions. Serve immediately.
FAQ
Sure! First, preheat the air fryer to 350°F (175°C). Then, place the veggies in the air fryer basket in a single layer and reheat for 3-5 minutes, shaking the basket occasionally to ensure even heating.
If your roasted potatoes never get crispy, you may be using the wrong type of potato, like starchy Russet potatoes. Additionally, overcrowding the baking sheet can lead to steaming instead of roasting. So, to achieve crispy roasted potatoes, be sure to choose the right potatoes and ensure proper spacing.
You can, but I wouldn't recommend it since the potatoes and broccoli require different roasting times. Parboiling the potatoes yields tender insides and crispy outsides and allows the veggies to roast for the same amount of time. The potatoes will have a better texture this way.
Garlic Roasted Potatoes and Broccoli
Equipment
- 1 large pot
- 1 Large sheet pan or two smaller sheet pans
- Parchment paper
Ingredients
- 24 oz baby red potatoes halved (or 1 ½" pieces), I didn't cut some of the tiny ones
- 4 cups broccoli florets
- ¼ cup extra virgin olive oil
- 3 cloves garlic minced
- 2 tablespoon fresh sage finely chopped
- 1 teaspoon coarse salt can adjust to taste
- 4 oz prosciutto finely chopped -optional, but delicious!
- cooking spray avocado oil or olive oil spray
- block of fresh Parmesan cheese for garnish *optional
- fresh parsley for garnish *optional
Instructions
- Preheat the oven to 400 degrees F. and line a large shallow baking sheet with parchment paper.
- In a small bowl, stir together the olive oil, garlic, sage, and salt.
- Place the sliced potatoes in a large pot of warm salted water until covered (about halfway full). Bring to a boil (uncovered) and cook for 6 minutes, until easily pierced with a knife but still firm. Drain well.
- Toss the parboiled potatoes with the olive oil mixture and broccoli florets until well coated.
- Spread the veggies out on the parchment-lined baking sheet, spritz with a little oil spray, and bake for 10 minutes.
- Stir, and add the chopped prosciutto (if using), and roast for 18-20 minutes more until golden and crispy.
- Garnish the potatoes with freshly grated parmesan and parsley, if desired.
Notes
- Chop vegetables evenly. Take your time cutting the potatoes into evenly-sized pieces and chopping the broccoli into similar-sized pieces to ensure even cooking.
- Do not overcrowd the baking sheet. Overcrowding will ultimately lead to steamed soggy veggies instead of crispy roasted vegetables. So, make sure there's adequate space between the pieces.
- Serve prosciutto on the side. Suppose you’re hosting a dinner with vegetarian guests. In that case, I recommend crisping the prosciutto separately and letting your guests crumble it over the roasted vegetables if desired.
Nutrition
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