Roasted Broccoli & Potatoes

Jump to Recipe·Print Recipe

Topped with lemon tahini sauce and sesame seeds, these oven-roasted broccoli and potatoes are chock-full of flavour! Nutritious, so easy to make, and a wonderful veggie side dish to complement any meal!

Roasted veggies in a bowl with tahini sauce and sesame seeds on top.

I LOVE making these roasted broccoli and potatoes for dinner— they strike the perfect balance between tender, crispy, and subtly creamy. A drizzle of lemon tahini sauce takes them to the next level! This easy, healthy side dish is a crowd-pleaser, whether for a casual weeknight dinner or a festive holiday feast.

With minimal prep and just a handful of basic ingredients, this versatile dish pairs beautifully with grains, salads, or your favorite protein. Plus, you can easily customize it with different seasonings, herbs, or sauces to match your mood. Enjoy a simple yet flavorful way to elevate your veggie game!

Ingredients You’ll Need

What I love most about this simple broccoli and potato side dish is how easy it is to make!

Broccoli: You’ll need about 2 heads of broccoli, but feel free to add more if you love it extra veggie-packed.
Potatoes: Baby potatoes are perfect for this recipe. Mini red, white, yellow, or Yukon Gold varieties work best for their creamy texture.
Seasoning: A simple yet flavorful mix of fresh garlic, salt, and pepper enhances the hearty veggies and brings out their natural flavors.
Olive Oil: Extra virgin olive oil is ideal, but you can substitute it with a neutral oil like avocado oil or even melted butter.
Lemon: Use fresh lemon juice for vibrant, zesty roasted veggies. Fresh juice adds a brightness that bottled can’t match! For a twist, try balsamic vinegar instead.
Tahini: The secret to a creamy, dairy-free dressing. Its rich, nutty flavor makes a satisfying finishing touch.
Honey: Adds a subtle sweetness that balances the tahini dressing beautifully.
Sesame Seeds: A sprinkle at the end adds texture and a touch of nuttiness to the dish.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Roasted Broccoli and Potatoes

Wash the Vegetables: Rinse the broccoli thoroughly, removing any dirt or brown spots. Wash the potatoes as well.

Cut the Vegetables: Cut the broccoli into florets. Slice the potatoes in half or quarters if they are larger.

Prep the Potatoes: Arrange the potatoes on a baking sheet or roasting pan. Toss with olive oil, minced garlic, salt, and pepper

Roast the Potatoes: Bake in a preheated oven at 400°F (200°C) until the potatoes are almost tender and golden, about 20 minutes. Adjust time based on your oven.

Add the Broccoli: Remove the baking sheet from the oven. Push the potatoes to one side using a spatula. Add the broccoli to the other side and toss with olive oil, garlic, salt, and pepper.

Finish Roasting: Return the baking sheet to the oven and roast for an additional 15 minutes or until the potatoes are cooked through and the broccoli is tender with slightly charred edges.

Raw broccoli florets added to the potato sheet pan.

Roasted potatoes and broccoli on a baking sheet.

Make the Tahini Dressing: While the vegetables are roasting, prepare the tahini dressing. Add all the dressing ingredients to a jar with a screw-top lid and shake well until emulsified.

Dress and Serve: Transfer the roasted vegetables to a serving dish. Drizzle with the tahini dressing and sprinkle with sesame seeds. Serve immediately and enjoy!

Flavour additions and variations

Herbs: Toss the veggies with fresh or dried herbs like rosemary, thyme, oregano, or parsley for an aromatic boost.
Spices: Add a pinch of smoked paprika, cumin, chili flakes, or za’atar for a warm, spiced flavor.
Cheese: Sprinkle grated Parmesan or crumbled feta over the hot vegetables for a savory, cheesy twist.
Citrus: Zest a lemon or orange over the dish for a fresh, citrusy kick.
Nuts and Seeds: Add toasted almonds, pine nuts, or sunflower seeds for extra crunch and nuttiness.
Balsamic Glaze: Drizzle balsamic glaze over the veggies before serving for a touch of sweetness and tang.
Protein Add-Ins: Serve with roasted chickpeas, crispy bacon bits, or shredded chicken for a more filling dish.
Asian-Inspired: Toss the veggies with a mix of soy sauce, sesame oil, and ginger before roasting, then garnish with green onions.

How to store

Fridge: Store roasted potatoes and broccoli in an airtight container in the refrigerator for up to 3-4 days.
To reheat: Add the vegetables to a pan with a bit of olive oil over medium-low heat for a few minutes, or heat in the microwave until warmed through.

Roasted veggies in a bowl with tahini sauce, sesame seeds and gold spoons.

Recipe FAQ

Can I use frozen broccoli or potatoes?

Yes! For broccoli, roast it straight from frozen—no need to thaw, but expect slightly softer results. For potatoes, thaw them first to ensure even roasting.

What other vegetables can I use?

Feel free to mix in cauliflower, carrots, sweet potatoes, or Brussels sprouts. Adjust cooking times as needed for denser veggies.

What if I don’t have tahini?

You can substitute tahini with almond butter, sunflower seed butter, or even plain Greek yogurt (if dairy is not an issue). Adjust the seasoning to taste.

How do I prevent soggy roasted veggies?

Avoid overcrowding the baking sheet. Spread the veggies in a single layer with space between them so they roast instead of steaming.

Can I serve this as a main dish?

Yes! Add a protein like roasted chickpeas, grilled chicken, or a fried egg on top to turn it into a complete meal.

More roasted vegetable recipes

Sumac Cauliflower With Tahini

Roasted Brussels Sprouts & Asparagus

Charred Broccoli with Peanut Sauce

Roasted Green Beans & Carrots

If you try this roasted broccoli and potatoes recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.