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

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. I’ve seen recipes for roasted broccoli lately and really wanted to try it. 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. We all loved this side dish – especially my daughter.

  • 6 Dutch baby potatoes
  • 1 1/2 cups of broccoli florets
  • 2-3 tbsp soy sauce
  • 1 tbsp butter
  • 2 tsp olive oil
  • Sea salt and fresh cracked black pepper
  • 2-3 tbsp fresh parsley, chopped (divided)

Preheat oven to 350 degrees. Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool. Once cooled, slice in half and combine soy sauce, broccoli florets, butter, olive oil, sea salt and black pepper along with half of the parsley. Mix thoroughly and place in a baking dish that has been sprayed with olive oil cooking spray.

Place into the oven and roast for 20-25 minutes. Remove from the oven and taste, re season with sea salt, cracked pepper, butter or soy sauce if needed. Enjoy.

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5 Responses to “Roasted Baby Potatoes and Broccoli with Soy Sauce, Butter and Parsley”

  1. 1

    julia — May 14, 2012 @ 8:14 am

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

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  2. 2

    kristen — May 19, 2012 @ 12:46 pm

    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!

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  3. 3

    Sue — June 4, 2012 @ 4:42 pm

    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.

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  4. 4

    Andreea — June 6, 2012 @ 9:15 pm

    Thank you for this delicious recipe! I will definitely make it again. :)

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  5. 5

    T — November 25, 2012 @ 3:36 am

    Good stuff, thanks. I added the broccoli stems as well – they are in the oven long enough to become tender – as well as an onion and a little garlic.

    [Reply]

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