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    Home » Simple Vegan Recipes » Appetizers and side dishes

    Roasted Potatoes & Broccoli with Tahini-Miso Dressing

    Last Modified: Feb 7, 2023 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    roasted potatoes and broccoli with tahini miso dressing drizzled generously on top
    roasted potatoes and broccoli with tahini miso dressing drizzled generously on top, text overlay
    image collage of potatoes on half of the baking pan, mixing the broccoli with oil and soy sauce, the broccoli added to the pan with partially-cooked potatoes, and the veggies all done roasting
    roasted potatoes and broccoli in a bowl before adding the sauce

    Savory roasted potatoes and broccoli are the ultimate side dish with a healthy drizzle of creamy tahini miso dressing.

    roasted potatoes and broccoli with tahini miso dressing drizzled generously on top

    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.

    Jump To:
    • Ingredients and substitutions
    • How to prepare your leeks
    • Making the roasted potatoes and broccoli
    • Serving suggestions
    • Storage directions
    • Helpful tips
    • Roasted Potatoes and Broccoli Recipe
    • Frequently asked questions
    potatoes, broccoli, leeks, oil, herbs, and soy sauce in bowls on a marble table

    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
    garlic and ginger, tahini, miso, and rice vinegar in bowls on a wooden table

    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.

    washing sliced leeks in a bowl of water

    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!

    1. Slice your leeks into the desired size.
    2. 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.
    3. 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.

    image collage of potatoes on half of the baking pan, mixing the broccoli with oil and soy sauce, the broccoli added to the pan with partially-cooked potatoes, and the veggies all done roasting

    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.

    roasted potatoes and broccoli in a bowl before adding the sauce

    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:

    • crunchy panko tofu
    • falafel
    • quinoa and lentil meatloaf
    • stacked enchiladas
    • air fryer tofu

    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 with tahini miso dressing drizzled generously on top

    Roasted Potatoes and Broccoli Recipe

    Savory roasted potatoes and broccoli are the ultimate side dish with a healthy drizzle of creamy tahini miso dressing.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Side Dish
    Cuisine: Vegan
    Keyword: roasted potatoes and broccoli
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Total Time: 55 minutes
    Servings: 6 servings
    Calories: 292kcal
    Author: Becky Striepe

    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.

    Video

    Notes

    Red, Yukon gold, or other thin-skinned potatoes are key here. If you do want to use Russet or Idaho potatoes, just peel them before dicing and roasting.
    You can use one sliced red or sweet onion instead of leeks, if you prefer. 
    Italian seasoning will work in place of the herbes de Provence, if needed.
    If one veggie is cooking faster than the other, no worries! That's why we leave the pan half and half, even after adding the broccoli. Just pull out the baking pan, remove the veggie that's done to your serving bowl, and stick the pan back in until the other veg is cooked to your liking.
    Lining the baking pan with parchment paper prevents sticking and makes cleanup a breeze! I do not recommend lining with foil, as the potatoes will stick, and it can impact cooking times.

    Nutrition

    Nutrition Facts
    Roasted Potatoes and Broccoli Recipe
    Amount per Serving
    Calories
    292
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    3
    g
    15
    %
    Polyunsaturated Fat
     
    6
    g
    Monounsaturated Fat
     
    11
    g
    Sodium
     
    590
    mg
    25
    %
    Potassium
     
    594
    mg
    17
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    907
    IU
    18
    %
    Vitamin C
     
    63
    mg
    76
    %
    Calcium
     
    92
    mg
    9
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    Frequently asked questions

    Can I use frozen broccoli?

    I have not tested this recipe with frozen broccoli. You can roast frozen broccoli, but the cooking time may change.

    What are the best potatoes for roasting?

    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.

    How will I know when my roasted veggies are done?

    Your veggies are done roasting when the broccoli has started to brown and the potatoes are fork-tender and a little browned, as well.

    Do you need to boil the potatoes before roasting?

    No need! They'll cook through perfectly in the oven.

    How do you get crispy roast potatoes?

    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.

    More Vegan appetizers and side dishes

    • Vegan Colcannon (stovetop or Instant Pot!)
    • One-Bowl Cornbread Muffins
    • Vegan tofu ricotta (nut free!)
    • Vegan Ranch Roasted Chickpeas

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Brooke Hancock

      November 17, 2010 at 1:47 pm

      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

      Reply
      • Becky

        November 17, 2010 at 2:27 pm

        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. :)

        Reply
    2. Paul @ Green Pepper

      January 14, 2009 at 11:55 am

      Mmmm, sounds delish - must give that a go (need to get some miso in first, though). Bookmarked! Thanks ;-)

      Reply
    3. Christy

      January 13, 2009 at 10:59 am

      that sounds soooo yummy and easy too! thanks for sharing :)

      Reply
    4. Becky

      January 13, 2009 at 9:59 am

      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.

      Reply
    5. Cassie

      January 13, 2009 at 9:57 am

      What is tahini & where do you buy it in Atlanta? I loooove asian-style veggie dishes & this sounds so yummy.

      Reply

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    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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