Oven Roasted Vegetables

These Oven Roasted Vegetables are the ultimate sheet pan side dish. Red potatoes and broccoli are tossed in a delicious lemon Dijon sauce and baked until crispy.

I’m sharing one of my favorite easy side dishes with you today – Oven roasted vegetables in a sweet, tangy mustard sauce that soaks through for amazing flavor. I made this with roasted potatoes and broccoli because it’s a convenient, delicious combination with amazing texture, but I’ll give tips for all sorts of vegetables down below!

Why you will love this vegetables recipe:

• It’s wholesome. There are no mystery ingredients or expensive additions needed, just whole foods loaded with vitamins and minerals.
• You can pair it with anything. We’ve had this with fish, beef, chicken, pork, and all on its own! The flavors in the sauce complement the vegetables perfectly without overpowering them.
• There is little cleanup. You only need a sheet pan and a plastic bag (or mixing bowl) for this recipe, so you aren’t left with a sink full of dishes at the end of the evening.

Ingredients

This recipe features crisp roasted potatoes along with tender broccoli in a creamy, tangy lemon dijon sauce. The ingredients you will need are:

• Potatoes – I used red potatoes because I love that waxy texture and sweet taste, but also because they hold up well to cooking. You can use russets, fingerlings, sweet potatoes, turnips, carrots, beets, parsnips, or your favorite root vegetable in its place. These should be diced into 1-inch pieces for even cooking.
• Broccoli – You want the florets trimmed to all be roughly the same size so they all cook at the same rate. You could substitute this with cauliflower or halved brussels sprouts without changing the cooking time.
• Shredded Parmesan – This is sprinkled on the pan BEFORE the potatoes, creating a wonderfully crisp crust on the bottom of each piece. You can omit this so that it is dairy-free and vegan, but we love the added texture and light saltiness it provides.
• Olive Oil and Lemon Juice – These are the liquid in our marinade/sauce. Feel free to replace the olive oil with avocado oil if you prefer. Freshly squeezed lemon juice has the brightest flavor, but store-bought will work just fine.
• Green Onions and Garlic – These provide tons of flavor to the sauce! Scallions should be chopped and garlic should be minced. If you prefer a milder onion flavor, you could replace the green onions with chives.
• Sugar, Salt, and Pepper – These bring out the best flavor in our veggies. You could add dried herbs and spices if you would like, but we prefer this simple combination so the vegetables shine.
• Optional garnishes: lemon wedges, fresh herbs (like parsley, rosemary, or thyme), additional parmesan, etc.

How to Make Oven Roasted Potatoes and Broccoli

This dijon roasted potatoes and broccoli recipe couldn’t be simpler! All you need is a sheet pan and mixing bowls or Ziplock bags. Here’s a step-by-step guide:

Prep ingredients

Preheat oven to 400 degrees F while you are prepping your ingredients. Potatoes should be in 1-inch pieces and broccoli in smaller florets. Mix your sauce ingredients together. Sprinkle the parmesan over half of the baking sheet.

Season and bake potatoes

Pour 2/3rds of the mustard mixture over the potatoes and toss to coat. Place the potatoes over the parmesan on the baking sheet. Bake for 25-30 minutes or until nearly fork tender.

Season and roast broccoli

While the potatoes are in the oven, pour your broccoli florets into the same bag or bowl you tossed your potatoes in the sauce. Add the remainder of the sauce to coat. Once potatoes have roasted 25-30 minutes, remove the pan from the oven and add the broccoli to the empty side of the pan. Lightly mix/turn the potatoes and return the pan to the oven for 7-10 minutes or until the broccoli is tender.

What to Serve with Broccoli and Potatoes

This recipe is one of those great, all-purpose side dishes that goes well with just about anything. Here are some of our favorite entrees for these roasted veggies:

• Easy Steak Rolls
• Garlic Butter Cod
• Pecan Crusted Halibut
• Spinach Stuffed Chicken
• Bacon Wrapped Pork Tenderloin

Tips for Oven Roasted Vegetables

• Cut the potatoes into equal-sized pieces so they roast at an even rate. 
• I recommend enjoying this recipe immediately as the veggies lose their crispness over time. 
• Cook your vegetables in a single layer and give them as much room as you can. This helps them crisp up nicely.
• Try adding other vegetables you have on hand and simply add them to the sheet pan according the amount of time they need. Thinner or softer veggies like asparagus, green beans, zucchini, yellow squash, or sliced bell peppers only need 10-20 minutes. Wedges of white, yellow, or red onion can go in with the root vegetables as they usually need about 25 minutes to soften and up to 40 minutes to get crispy. You can add cherry tomatoes (they need about 15-20 minutes), but the moisture they add can negate some of the crispiness in other vegetables.

More Easy Potato Side Dishes: 

• Creole Roasted Potatoes
• Cheesy, Spicy Twice Baked Potatoes
• One-Pan Chipotle Fingerling Potatoes
• Cheddar Ranch Au Gratin Potatoes
• Crockpot Cheesy Ranch Potatoes