I loved my roasted baby potatoes with soy and butter so much that I wanted to make them again, but this time I added broccoli too. This side dish was wonderful! I loved the flavor roasting gave to the broccoli, and of course, the soy and butter tasted fantastic on both the roasted potatoes and broccoli. This easy potato and broccoli side dish recipe paired nicely with a juicy steak, loaded garden salad, and some dinner rolls.

Roasted Baby Potatoes and Broccoli with Soy Sauce, Butter, and Parsley

Ingredients:

6 Dutch baby potatoes
1½ cups of broccoli florets
2 tsp olive oil
Sea salt and fresh cracked black pepper
2 tbsp soy sauce
2 tbsp butter, melted
1 tbsp fresh parsley, chopped

Roasted Baby Potatoes and Broccoli with Soy Sauce, Butter, and Parsley

How to Make Roasted Baby Potatoes and Broccoli with Soy Sauce, Butter, and Parsley

Preheat the oven to 350 degrees. Coat a baking sheet with olive oil cooking spray.

Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool.

Once cooled, slice them in half and add them along with the broccoli florets to a baking sheet.

Drizzle veggies with olive oil and season with sea salt and freshly cracked black pepper to taste, and mix thoroughly.

Place into the oven and roast for 20-25 minutes, stirring halfway through baking time, until tender.

Combine the soy sauce and melted butter well.

Remove the veggies from the oven and drizzle the soy/butter mixture over them. Toss until evenly coated.

Top with parsley and serve. Enjoy.

Roasted Baby Potatoes and Broccoli with Soy Sauce, Butter, and Parsley

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Sides

Cuisine: American

Servings:

Author: Pam - For the Love of Cooking

Equipment

Baking Sheet

Ingredients

6 Dutch baby potatoes
1½ cups of broccoli florets
2 tsp olive oil
Sea salt and fresh cracked black pepper
2 tbsp soy sauce
2 tbsp butter melted
1 tbsp fresh parsley chopped

Instructions

Preheat the oven to 350 degrees. Coat a baking sheet with olive oil cooking spray.
Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool.
Once cooled, slice them in half and add them along with the broccoli florets to a baking sheet.
Drizzle veggies with olive oil and season with sea salt and freshly cracked black pepper to taste, and mix thoroughly.
Place into the oven and roast for 20-25 minutes, stirring halfway through baking time, until tender.
Combine the soy sauce and melted butter well.
Remove the veggies from the oven and drizzle the soy/butter mixture over them. Toss until evenly coated.
Top with parsley and serve. Enjoy.

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7 Comments

i sprinkled it with some delicious italian cheese – parmigiano regano, and only used olive oil (ran out of butter). still – delicious!

i made this last night for my kids. i never would have thought of roasting with soy sauce but it turned out really well. ours definitely didn’t need any extra salt though…the soy sauce was plenty. thanks for sharing this recipe!

Loved this. Was very surprised by the flavor the soy sauce gave to the veggies. I needed to double the recipe, but didn’t have double broccoli so I used some asparagus with the broccoli. Put some chopped fresh rosemary and oregano. Would make again.