Savory roasted potatoes and broccoli are the ultimate side dish with a healthy drizzle of creamy tahini miso dressing.
Roasted potatoes and broccoli is one of my favorite easy side dishes. I love it because you've got both your starch and veggie covered, so all you need to do to round out the meal is make a protein.
This recipe features a creamy tahini miso dressing that's the perfect complement to the savory roasted veggies. It adds texture and brightness to the finished dish.
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Ingredients and substitutions
This recipe is nice and simple! Here's what you need to make it:
- potatoes - We aren't peeling these potatoes, so choose thin-skinned varieties like red or Yukon gold. Dice these into 1" pieces.
- broccoli - Cut into bite-sized florets. You can peel and slice the parts of the stalk that are not woody and roast them, as well. I feed these to my dogs, though, because they love them! You can use other veggies in place of broccoli, like chunks of cabbage or Brussels sprouts.
- leeks - These round out the flavor with umami. You can use a sliced red onion or sweet onion instead, if you don't want to spring for leeks.
- olive oil - Helps the veggies brown.
- soy sauce - adds salt, moisture, and umami
- herbes de Provence - This is a French herb blend that includes lavender and marjoram. You can use Italian seasoning instead.
- salt and pepper
And here are the dressing ingredients:
- tahini - This is the base for the dressing.
- miso - Use any type you like! I used red miso.
- seasoned rice vinegar - Brings sweetness and acidity to the mix. You can use regular rice vinegar, lemon juice, or lime juice instead.
- ginger - This adds some heat and depth of flavor. Use fresh or an equivalent amount of ground ginger.
- garlic powder - Because garlic is the best! Use fresh or an equivalent amount of garlic powder.
- water - To thin things out to a pourable, dressing consistency
How to prepare your leeks
This easy sheet pan vegetable roast includes leeks, because leeks make everything more delicious.
Leeks can also make everything more sandy, unless you prep them properly. Here's how to prepare leeks to get the sand out, so all that's left is savory goodness!
- Slice your leeks into the desired size.
- Put the pieces into a bowl of water, and use your hands to agitate the pieces. This is you getting the sand out of all of the nooks and crannies.
- Transfer to a colander and rinse again.
It's a lot of washing for one veggie, but it's so worth it.
Now that your leeks are ready, prep the rest of your veggies, get them roasting, and make the dressing while the veggies are in the oven. Bing, bang, boom!
Making the roasted potatoes and broccoli
Once you have your ingredients gathered and have prepped your vegetables, you're ready to roast!
Start by tossing the potatoes in half the olive oil and soy sauce and all of the herbes de Provence in a large bowl. Transfer that to half of a parchment paper-lined baking sheet.
Bake at 400° F for 30 minutes, or until the potatoes become fork-tender.
Meanwhile, toss the broccoli and leeks in the remaining olive oil and soy sauce.
When the 30 minutes are up, remove the pan from the oven again, stir the potatoes, and add the broccoli to the other half of the pan.
Roast for another 15-20 minutes, until the broccoli starts to brown and the potatoes crisp up on the edges. If one of the veggies is roasting up faster than the other, just scoop the finished veggie into your serving bowl. Then, stick the remaining veg back into the oven to finish roasting.
While the potatoes and broccoli finish roasting in the oven, add all of the tahini-miso dressing ingredients to your blender, and puree until smooth. Once it's smooth, add more water, if needed, to get your desired consistency. Tahini can vary in thickness from brand to brand, so the amount of water you need will also vary.
If your tahini is bitter, it can cause the dressing to have a more bitter flavor. You can counter this by adding a teaspoon or so of maple syrup, if needed.
When the potatoes and broccoli finish roasting, transfer them back to the bowl and toss them together well. Season to taste with more salt and pepper. Serve with the dressing on the side.
Serving suggestions
I like to serve the tahini miso dressing on the side, so everyone can drizzle (or douse!) their roasted veggies to their liking.
I love roasted potatoes and broccoli, because it covers both your veggie and your starchy side. Just add a plant-based protein for a full, vegan meal!
These are some main dishes that work well with this side:
Storage directions
Leftovers will keep in an airtight container in the refrigerator for up to four days. Reheat in the oven, air fryer, or microwave. You can also use leftovers cold as a salad topping!
I have not tested freezing this recipe. Let me know if you try it!
Helpful tips
- Make sure that you cut your potato pieces and broccoli florets to a pretty uniform size. Otherwise, you'll end up burning tiny pieces while you wait for large pieces to cook through.
- Don't forget to stir the potatoes before adding the broccoli to the baking pan! This will ensure that they cook evenly.
- Don't skip lining the baking sheet! It makes cleanup a breeze.
- Stir your tahini before you make the dressing! Tahini separates, like natural peanut butter, with the thin part on top and solids at the bottom of the jar. If you don't stir, you'll end up with dressing that's way too thin.
Roasted Potatoes and Broccoli Recipe
Ingredients
For the potatoes and broccoli
- 4 cups diced thin-skinned potatoes - not russets – the skins are too tough! (1" dice)
- 4 tablespoons olive oil - divided
- 2 tablespoons soy sauce - divided
- 2 teaspoons herbes de Provence
- 4 cups broccoli florets
- 2 leeks - Save the dark green parts for making veggie stock!, light green and white parts only, sliced into ¼" pieces
For the dressing
- ½ cup tahini
- 2 tablespoons miso paste - Whatever type you like!
- 2 tablespoons seasoned rice vinegar - or rice vinegar or lemon or lime juice
- 1" piece of fresh ginger - or 1 teaspoon ground ginger
- 2 small cloves of garlic - or 1 large clove or 1-2 teaspoons garlic powder.
- ½ cup water - or more, as needed for desired consistency
Instructions
Roast the potatoes and broccoli
- Preheat the oven to 400° F.
- Combine the potatoes, 2 tablespoons of the olive oil, 1 tablespoon of the soy sauce, and all of the herbes in a large bowl. Toss well to coat and transfer to half of a parchment paper-lined sheet pan. Place the pan into the oven for 30 minutes.
- Meanwhile, toss the broccoli and leeks in the remaining olive oil and soy sauce, coating well.
- Take the pan out, and stir the potatoes. Add the broccoli to the other half of the sheet pan. Stick the sheet pan back into the oven for 15-20 more minutes, until the broccoli is browned to your liking.
Make the tahini miso dressing
- Combine all of the ingredients in your blender, and blend until you have a nice, smooth dressing. Add more water by the tablespoon as needed, blending after each addition. Sometimes tahini can have a bitter flavor that comes through in the dressing. In that situation, add a teaspoon or so of maple syrup to balance it out.
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Notes
Nutrition
Frequently asked questions
I have not tested this recipe with frozen broccoli. You can roast frozen broccoli, but the cooking time may change.
I like to use red or Yukon gold potatoes for roasting. You don't need to peel them, and the finished texture is crispy outside and velvety inside.
Your veggies are done roasting when the broccoli has started to brown and the potatoes are fork-tender and a little browned, as well.
No need! They'll cook through perfectly in the oven.
It's all about that heat! Roasting 1" pieces of potato at 400° F for 45-50 minutes will yield crisp on the outside, tender on the inside results.
Brooke Hancock
I am a little confused. After initial bake time of 30 min., add cabbage and stir, then back in the oven for another 15 min. ? OR is there another 15 min period of baking in there somewhere?
Thank you
Becky
No worries!
Bake for 30 minutes.
Add cabbage, and bake for 15 minutes.
Stir, and bake for 15 more minutes.
So, it's in the oven for 60 minutes total. :)
Paul @ Green Pepper
Mmmm, sounds delish - must give that a go (need to get some miso in first, though). Bookmarked! Thanks ;-)
Christy
that sounds soooo yummy and easy too! thanks for sharing :)
Becky
Tahini is a sesame seed paste. You can find it at the Dekalb Farmers Market, Whole Foods, Trader Joes and maybe even Kroger! I think it's cheapest at the Farmers Market, though. I believe they keep it in the same aisle as the canned olives! You could probably use another nut butter in a pinch if you upped the water. Tahini is a bit thinner than peanut or cashew butter.
Cassie
What is tahini & where do you buy it in Atlanta? I loooove asian-style veggie dishes & this sounds so yummy.