Mediterranean Roasted Red Potatoes and Broccoli
When I’m craving something cozy and flavorful, this Mediterranean Roasted Red Potatoes and Broccoli recipe never fails. With big flavors, easy clean up and simple ingredients, it’s now on my weekly menu rotation. Baby red potatoes and broccoli are coated in my homemade Mediterranean Spice Mix and extra virgin olive oil and roast up beautifully. This is a go-to recipe for busy weeknights or gatherings when you need a quick side dish that tastes amazing.
Similar to my Roasted Za’atar Potatoes, Roasted Butternut Squash and Cauliflower and Cumin Sweet Potatoes , I like to use this recipe as a flavorful side dish or as a hearty base for breakfast. Other vegetables can be added too such as red bell peppers, red onion or cauliflower.
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Why this recipes works
- Versatile and balanced: This Roasted Red Potatoes and Broccoli recipe pairs perfectly with fish such as Almond Crusted Cod, Rosemary Salmon or Salmon with Lemon and Dill, chicken such as Italian Chicken Thighs, Honey Mustard Chicken Thighs and Middle Eastern Spatchcock Chicken, or with brunch items like Crustless Zucchini Quiche or my Tofu Scramble.
- Simple ingredients: This dish uses basic pantry and vegetable staples that caramelize perfectly in the oven and is naturally gluten free.
- One-pan cooking: All you need is a sheet pan along with parchment paper or foil . You can add a protein as well for a complete meal just like my Sheet Pan Za’atar Chicken or my Sheet Pan Mediterranean Chicken.
Ingredients you’ll need
- Baby red potatoes. Yukon potatoes or russet work as well.
- Broccoli.
- Extra virgin olive oil.
- Mediterranean Spice Mix. This is my special blend of oregano, garlic powder, paprika, cumin sumac and onion powder. Any spices will work with this recipe.
How to make Roasted Red Potatoes and Broccoli
Step One: Preheat the oven to 425. Line a large sheet pan with parchment paper.
Step Two: Add a single layer of the potatoes and the broccoli. Drizzle with the olive oil.
Step Three: Gather all of the spices into a small container and mix well. Sprinkle evenly over the potatoes and broccoli. Toss to combine, making sure everything gets coated with olive oil and the spices.
Step Four: Roast in the oven for 22-25 minutes (rotating the tray halfway through) or until potatoes are golden and broccoli is crisp.
Storing and reheating instructions
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes.
Helpful tips
- Do not overload the pan. Place the potatoes and broccoli in an even single layer. This will help prevent the vegetables from steaming instead of roasting.
- Dry the vegetables well after you rinse them. Wet vegetables won’t caramelize as well.
- Cut the vegetables similar in size to ensure even cooking.
- 425 degrees is the sweet spot to roast this dish. My oven runs hot so my broccoli gets a little bit more crispy and charred than normal but I like it. If you would like it less crispy, use 400 degrees.
- Though this is a roasted red potatoes recipe, yukon potatoes or russets work as well.
Serving suggestions for this Roasted Potatoes and Broccoli recipe
If you’re wondering what to serve with Roasted Potatoes and Broccoli, use them as a meal prep base for chicken, beef, fish or vegetarian meals.
It pairs perfectly with dishes like:
- Greek Yogurt Chicken, Rosemary Shaved Beef, Slow Cooker Italian Chicken, Bison Meatloaf, Bison Meatballs, Harissa Chicken and Middle Eastern Salmon.
- Drizzle Avocado Oil Pesto over the top or dip in Lemon Basil Sauce.
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Mediterranean Roasted Red Potatoes and Broccoli
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Equipment
Ingredients
- 24 oz red potatoes baby potatoes
- 1 1/2 cups broccoli florets fresh
- 5 tablespoons extra virgin olive oil
Mediterranean Spice Mix
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon paprika
- 1 teaspoon sumac
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper.
- Add a single layer of the potatoes and the broccoli. Drizzle with the olive oil.
- Gather all of the spices into a small container and mix well. Sprinkle evenly over the potatoes and broccoli. Toss to combine, making sure everything gets coated with olive oil and the spices.
- Roast in the oven for 22-25 minutes (rotating the tray half way through) or until potatoes are golden and broccoli is crisp.
Notes
- Do not overload the pan. Place the potatoes and broccoli in an even single layer. This will help prevent the vegetables from steaming instead of roasting.
- Dry the vegetables well after you rinse them. Wet vegetables won’t caramelize as well.
- Use anywhere between 4-6 tablespoons of extra virgin olive oil.
- Fresh lemon juice or zest can replace sumac.
- Cut the vegetables similar in size to ensure even cooking.
- 425 degrees is the sweet spot to roast this dish. My oven runs hot so my broccoli gets a little bit more crispy and charred than normal but I like it. If you would like it less crispy, use 400 degrees.
- Though this is a roasted red potatoes recipe, yukon potatoes or russets work as well.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram at @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
