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Roasted Potatoes and Broccoli

roasted potatoes and broccoli
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5 from 2 reviews

When it comes to vegetable sides, it doesn’t get mush easier than a big sheet pan of roasted potatoes and broccoli. These are cooked to perfection and finished with a punchy lemon basil cream sauce. Keep this one in your recipe box for a quick and simple (but extra delicious) side dish! 

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 12–14 ounces fingerling potatoes, chopped into bite-size pieces
  • 8 ounces broccoli florets (I use bagged, pre-washed)
  • 2 tablespoons olive oil
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon kosher salt
  • 8–10 cranks fresh ground black pepper
  • 1/2 cup plain whole milk Greek yogurt (I like siggi’s 4%)
  • 1/2 lemon, zested and juiced
  • 2 tablespoons fresh basil chiffonade
  • 1 tablespoon capers

Instructions

  1. Preheat oven to 400° F. Line a sheet pan with parchment paper. 
  2. Add potatoes and broccoli to a large bowl and drizzle with the olive oil. Toss well to evenly coat. Then add garlic, salt and pepper. Toss one more time. Spread out on the sheet pan. 
  3. Roast for 20 minutes, or until the edges are slightly browned and the potatoes are easily pierced with a fork. 
  4. While the vegetables cook, make the sauce: add yogurt, lemon zest and juice, basil and capers to a small bowl and whisk with a fork. Season with salt and pepper to taste (remember that the capers add some saltiness too).
  5. To serve, you can either drizzle the cream sauce over the top of the cooked vegetables or serve on the side as a dip. Garnish with additional basil and lemons.

Equipment

Notes

  • The equipment section above provides affiliate links to things I use often in my kitchen and love.
  • I like to chop the vegetables on the smaller side so they cook faster. Often when you buy the pre-chopped broccoli, you’ll find some very large florets in the bag. Halve or even quarter these so that all of the vegetables are roughly the same size. 
  • My favorite yogurt for the sauce is siggi’s 4% plain

Nutrition

Find it online: https://healthyishappetite.com/roasted-potatoes-and-broccoli/