These oven-roasted vegetables make an easy, flavorful sheet-pan side. Red potatoes and broccoli are coated in a bright lemon‑Dijon dressing and roasted until golden and crisp.
One of my favorite simple side dishes: oven-roasted vegetables tossed in a slightly sweet, tangy mustard sauce that soaks into the potatoes and broccoli for deep flavor. I used red potatoes with broccoli for a pleasing contrast of textures—crispy, caramelized potato edges and tender, slightly charred broccoli florets—but the same technique works well with many other vegetables.
Why you’ll love this recipe:
- Simple, wholesome ingredients. No complicated pantry items—just vegetables, a few pantry staples, and a flavorful mustard-lemon dressing.
- Versatile side dish. These roasted vegetables pair beautifully with fish, chicken, pork, beef, or can be served on their own as a light meal.
- Minimal cleanup. Everything cooks on a single sheet pan; toss the vegetables in a bowl or a resealable bag and you’re done.
Ingredients
This recipe yields crisp-roasted potatoes and tender broccoli coated in a lemon‑Dijon dressing. Ingredients listed below are for about 5 servings.
- 4 cups red potatoes, chopped into 1-inch pieces
- 3 cups broccoli florets, trimmed to similar sizes
- 1/4 cup shredded Parmesan (optional; adds a crisp, savory crust)
- 1/4 cup olive oil (or avocado oil)
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice (fresh preferred)
- 1 tablespoon green onions, chopped (or chives for a milder onion flavor)
- 1 teaspoon granulated sugar
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Optional garnishes: lemon wedges, extra Parmesan, fresh herbs (parsley, thyme, or rosemary)
Get the Recipe: Lemon Dijon Roasted Vegetables
Prep: 15 mins · Cook: 40 mins · Total: 55 mins · Yield: 5 servings · Author: Annie Holmes
A simple one‑pan side: potatoes roast on a bed of Parmesan for a crispy underside while broccoli finishes on the same sheet, all coated in a lemony Dijon dressing.
Ingredients (detailed)
- 4 cups red potatoes, chopped
- 3 cups broccoli florets
- 1/4 cup shredded Parmesan (optional)
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon green onions, chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Equipment
- Large rimmed baking sheet (sheet pan)
- Mixing bowl or resealable plastic bag for tossing
- Aluminum foil or nonstick spray (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with foil or spray it lightly with cooking spray.
- Chop the potatoes into roughly 1‑inch pieces so they cook evenly. Trim broccoli into florets of similar size.
- Whisk together the olive oil, Dijon mustard, lemon juice, chopped green onions, sugar, minced garlic, salt, and pepper in a small bowl or measuring cup.
- Place the potatoes in a large zip-top bag or bowl. Pour about two-thirds of the dressing over the potatoes and toss to coat.
- Sprinkle the Parmesan over one side of the prepared baking sheet. Spread the dressed potatoes over the Parmesan so they make contact with the cheese—this helps create a crisp, flavorful crust. Roast the potatoes for 25–30 minutes, until nearly fork-tender and golden.
- While the potatoes roast, toss the broccoli with the remaining dressing in the same bag or bowl.
- After the potatoes have roasted 25–30 minutes, remove the pan and gently stir the potatoes. Arrange the broccoli on the empty half of the pan. Return the sheet to the oven and roast 7–10 more minutes, until broccoli is tender and edges are browned.
- Remove from the oven and serve immediately with lemon wedges and additional Parmesan or fresh herbs if desired.
Serving: about 1 heaping cup · Calories: 226 kcal · Carbs: 24.1 g · Protein: 5.4 g · Fat: 12.7 g · Fiber: 3.5 g
How to Make Oven Roasted Potatoes and Broccoli
This lemon‑Dijon roasted potato and broccoli dish is straightforward and requires only a sheet pan and a bowl or resealable bag to toss the vegetables in the dressing. Follow these main steps for best results.
Prep ingredients
Preheat the oven to 400°F. Cut potatoes into 1‑inch pieces and trim broccoli into similar‑sized florets. Combine the dressing ingredients in a small bowl. If using Parmesan, sprinkle it over half of the baking sheet so potatoes can roast on top of it.
Season and bake potatoes
Coat the potatoes with two-thirds of the dressing, spread them over the Parmesan on the sheet pan, and roast 25–30 minutes until they are nearly tender and begin to brown.
Season and roast broccoli
Toss the broccoli with the remaining dressing. When the potatoes are almost done, add the broccoli to the other side of the pan and roast an additional 7–10 minutes, until the florets are tender and slightly charred.
What to Serve with Broccoli and Potatoes
These roasted vegetables complement a wide range of main dishes. Some great pairings include: steak rolls, garlic butter cod, pecan‑crusted halibut, spinach‑stuffed chicken, or bacon‑wrapped pork tenderloin. They also work well as part of a vegetarian meal.
Tips for Oven Roasted Vegetables
- Cut potatoes into equal pieces so they roast evenly.
- Serve right away for best texture; roasted vegetables lose some crispness as they cool.
- Arrange vegetables in a single layer with space between pieces to encourage browning.
- Mix and match other vegetables based on their cook time: asparagus, green beans, zucchini, and sliced peppers need 10–20 minutes; onions and root vegetables often need 25–40 minutes; cherry tomatoes roast quickly but add extra moisture.
More Easy Potato Side Dishes
- Cheesy, spicy twice‑baked potatoes
- Cheddar ranch au gratin potatoes
- Crockpot cheesy ranch potatoes