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!

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!

 

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. 

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 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. 

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!

How to Make Roasted Potatoes and Broccoli 

This dijon roasted potatoes and broccoli recipe couldn’t be simpler! Here are the basic steps: 

  1. Preheat oven to 400 degrees F.
  2. Chop potatoes into small chunks, then place in a large Ziploc bag or bowl. Set aside.
  3. Combine olive oil, mustard, lemon juice, green onions, sugar, garlic, salt and pepper in a small mixing bowl.
  4. Toss the potatoes in 2/3 of the mustard mixture. 
  5. Sprinkle the parmesan on half of a foil-lined baking sheet, then sprinkle potatoes directly over parmesan. 
  6. Bake potatoes for 25-30 minutes until almost fork tender. 
  7. In the same Ziploc bag or bowl you tossed your potatoes in, toss the broccoli with the rest of the mustard mixture.
  8. After potatoes have roasted for 25-30 minutes, remove from oven and lightly stir.
  9. 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 entrΓ©es to serve this easy side with. 

    Trying serving the dijon roasted potatoes and broccoli with: 

    https://thebestketorecipes.com/crispy-zucchini-fries-keto-low-carb/

    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:

    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!

    Get the Recipe: 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!
    4.47 from 94 ratings

    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.
    Serving: 1 heaping cup, Calories: 226kcal, Carbohydrates: 24.1g, Protein: 5.4g, Fat: 12.7g, Cholesterol: 2.9mg, Sodium: 321.9mg, Fiber: 3.5g, Sugar: 3.5g
    Did you make this recipe?Please leave a star rating and review below!