These Lemon Dijon Roasted Potatoes and Broccoli are the ultimate one-pan side dish. Impressive enough for guests, but easy enough for a hearty weeknight meal!
I’m sharing one of my favorite easy side dishes with you today. This easy Lemon Dijon Roasted Potatoes and Broccoli recipe is a simple yet satisfying side dish that pairs well with just about anything.
This recipe features a slightly sweet mustard sauce that features a zip from fresh lemon juice, garlic and green onions. The tangy sauce is drizzled over chopped potatoes that are roasted to perfection with a crispy parmesan crust.
After the potatoes have roasted for about 30 minutes, you add in the lemon-covered broccoli and roast the entire dish together and top with additional parmesan. It is an easy yet impressive side dish that is sure to be a major crowd pleaser.
Ingredients Needed for the Broccoli and Potatoes
This recipe features crisp roasted potatoes along with tender broccoli in a creamy, tangy lemon dijon sauce. The ingredients you will need are:
- Potatoes
- Broccoli
- Olive Oil
- Lemon Juice
- Chives or Green Onions
- Sugar
- Garlic
- Salt and Pepper
- Parmesan
Can I Use Frozen Broccoli?
I’ve only tested this recipe with fresh broccoli, so I can’t say for sure. You can roast frozen broccoli without thawing it first, but it may require a longer amount of time in the oven than the recipe specifies.
What Are the Best Potatoes for Roasting?
I prefer using red potatoes for this recipe, but any potato variety should work just fine.
How to Make Roasted Potatoes and Broccoli
This dijon roasted potatoes and broccoli recipe couldn’t be simpler! Here are the basic steps:
- Preheat oven to 400 degrees F.
- Chop potatoes into small chunks, then place in a large Ziploc bag or bowl. Set aside.
- Combine olive oil, mustard, lemon juice, green onions, sugar, garlic, salt and pepper in a small mixing bowl.
- Toss the potatoes in 2/3 of the mustard mixture.
- Sprinkle the parmesan on half of a foil-lined baking sheet, then sprinkle potatoes directly over parmesan.
- Bake potatoes for 25-30 minutes until almost fork tender.
- In the same Ziploc bag or bowl you tossed your potatoes in, toss the broccoli with the rest of the mustard mixture.
- After potatoes have roasted for 25-30 minutes, remove from oven and lightly stir.
- Place the broccoli on the other side of the pan, put back in the oven and cook until the broccoli is roasted to your liking.
What to Serve with Broccoli and Potatoes
This potato and broccoli recipe is one of those great all purpose side dishes that goes well with just about anything. But to get your creative juices flowing I wanted to share some of my favorite entrées to serve this easy side with.
Trying serving the dijon roasted potatoes and broccoli with:
- Parmesan and Pecan Crusted Halibut
- Chipotle Grilled Chicken
- Popcorn Shrimp
- Blackened Chicken
- Steak Rolls
Tips for Roasting Potatoes and Broccoli
- Cut the potatoes into equal-sized pieces so they roast at an even rate.
- Be sure to save the stalk of your broccoli! It can be chopped up finely and roasted for other recipes, or you can throw it into stir-fries and soups.
- I recommend enjoying this recipe immediately as the veggies lose their crispness over time.
More Easy Side Dishes:
I love dishes like this that are based on classic recipes but updated a little to give a more modern spin. One of my favorite side dishes are these Crispy Zucchini Fries. It can satisfy your fry craving but also fits a low carb diet. The almond flour and parmesan crust gets ultra crispy and the zucchini gets perfectly tender.
Another favorite is this Broccoli Cheddar Rice. I think this dish is satisfying enough to be a vegetarian dinner or an easy, cheesy side dish. It is so good even your pickiest eaters will love it!
Some other sides I love are:
- Creole Roasted Potatoes
- Cucumber Salad
- Chili Cheese Chips
- Cheddar Garlic Biscuits
- One-Pan Chipotle Fingerling Potatoes
Lemon Dijon Roasted Potatoes and Broccoli
These Lemon Dijon Roast Potatoes and Broccoli are the ultimate one pan side dish. It is impressive enough for guests and easy enough for a hearty weeknight meal!
Ingredients
- 4 cups red potatoes, chopped
- 3 cups broccoli florets
- 1/4 cup shredded Parmesan
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon chopped green onions
- 1 teaspoon granulated sugar
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 400 degrees F.
- Line a large baking sheet with aluminum foil, spray with cooking spray.
- Chop potatoes into small chunks, place in a large ziplock bag or bowl, set aside.
- Combine olive oil, mustard, lemon juice, green onions, sugar, garlic, salt and pepper in a small mixing bowl or measuring cup.
- Toss the potatoes in 2/3 of the mustard mixture.
- Sprinkle the parmesan on half of the baking sheet, sprinkle potatoes directly over parmesan. (leaving the other half of the baking sheet empty for your broccoli)
- Bake potatoes for 25-30 minutes.
- In the same ziplock bag or bowl you tossed your potatoes in toss the broccoli with the rest of the mustard mixture.
- After potatoes have roasted for 25-30 minutes remove from oven and lightly stir.
- Place the broccoli on the other side of the pan, put back in the oven for 7-10 minutes until broccoli is roasted.
- Serve with lemon wedges.
Nutrition Information:
Yield: 6 Serving Size: 1 cupAmount Per Serving: Calories: 262Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 285mgCarbohydrates: 37gFiber: 6gSugar: 4gProtein: 7g
To avoid any confusion I remove erythritol from the final carb count and net carb count, as it is not known to affect blood glucose levels. To calculate Keto recipes listed on this site carbs - fiber = net carbs. I use Nutrifox as my nutrition calculator. This nutrition information is an estimate based on the information provided by Nutrifox and the specific ingredients I used.
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