Ground Beef with Herb-Roasted Potatoes & Steamed Broccoli

Ground Beef with Herb-Roasted Potatoes & Steamed Broccoli tastes savory, herby, and crisp in all the right places, with juicy beef, golden potatoes, and bright green broccoli. Busy home cooks who want a balanced weeknight dinner can make it in about 40 minutes. I leaned on this one when my kids had late practices and I needed a plate that felt comforting and still looked green.

Why Choose This Ground Beef with Herb-Roasted Potatoes & Steamed Broccoli

Ground Beef with Herb-Roasted Potatoes & Steamed Broccoli gives you a hearty, balanced plate without fuss. You roast the potatoes until crisp, brown the beef for big flavor, and steam the broccoli so it stays tender and vibrant.

This meal stretches a pound of ground beef, keeps costs sensible, and cleans up fast. It also fits meal prep, gluten free eating, and picky eaters who like to keep foods in their own cozy corners.

Pure comfort with crispy edges, juicy beef, and broccoli that still tastes like broccoli ★★★★★

Ingredients You Need

• Ground beef: 1 pound, 85 to 90 percent lean for flavor without greasiness. Swap ground turkey or chicken if you prefer.
• Yukon Gold potatoes: 1.5 pounds, cut into 1-inch chunks. Russets work too, sweet potatoes taste great, and frozen potato wedges save time in a pinch.
• Broccoli: 1 large crown or a 12-ounce bag of florets. Steam-in-bag broccoli works on busy nights.
• Onion and garlic: 1 small onion, 3 cloves garlic. Jarred minced garlic counts as a shortcut.
• Olive oil or avocado oil: 3 to 4 tablespoons total.
• Kosher salt and black pepper: I use Diamond Crystal. If you use Morton, start with a little less, then taste.
• Dried herbs for potatoes: 1 teaspoon each dried rosemary and thyme, or use 2 teaspoons Italian seasoning.
• Paprika: 1 teaspoon smoked or sweet.
• Red pepper flakes: a pinch for light heat, optional.
• Worcestershire sauce: 1 tablespoon for depth. Use soy sauce or coconut aminos if you like.
• Lemon: half, for finishing the broccoli.
• Optional finishes: 1 tablespoon butter or ghee, chopped fresh parsley, grated Parmesan, hot sauce.

Equipment

• Large rimmed sheet pan, parchment optional.
• 12-inch skillet, cast iron or stainless.
• Steamer basket with pot and lid, or a microwave-safe bowl and plate.
• Cutting board, chef’s knife, spatula or wooden spoon, tongs.

How to Make Ground Beef with Herb-Roasted Potatoes & Steamed Broccoli

Step 1: Roast the potatoes

• Heat the oven to 450 degrees Fahrenheit and line a sheet pan with parchment.
• Toss potatoes with 2 tablespoons oil, rosemary, thyme, paprika, 1 teaspoon salt, and 1 teaspoon pepper.
• Spread in a single layer with space between pieces.
• Roast 20 to 25 minutes, flipping once, until the edges turn deep gold and the centers feel tender.

Step 2: Brown the beef

• Set a large skillet over medium-high heat and add 1 tablespoon oil.
• Add the beef and break it into crumbles. Season with 1 teaspoon salt and 1 teaspoon pepper.
• Let it brown for 3 minutes without stirring, then add onion. Cook 3 to 4 minutes, then stir in garlic, Worcestershire, and red pepper flakes if using.
• Scrape up browned bits and cook until the beef tastes caramelized and no pink remains, about 2 more minutes. Spoon off excess fat if needed, but keep a tablespoon for flavor.

Step 3: Steam the broccoli

• Stovetop: Bring an inch of water to a simmer in a pot, set in the steamer basket, add broccoli, cover, and steam 3 to 5 minutes until tender-crisp.
• Microwave: Place broccoli and 2 tablespoons water in a bowl, cover with a plate, and cook 2 to 3 minutes.
• Drain, then season with a pinch of salt, a drizzle of oil or a pat of butter, and a squeeze of lemon.

Step 4: Finish and serve

• Toss the hot potatoes with chopped parsley.
• Plate the beef, add a pile of herb-roasted potatoes, and tuck in the broccoli.
• Top with Parmesan or hot sauce if that makes you smile.

Tips & Common Mistakes

• Dry potato surfaces with a towel and give them space on the pan so they crisp instead of steam.
• Heat the skillet until it shimmers, then add beef and leave it alone for a few minutes to build browning.
• Season in layers: potatoes, beef, and broccoli each need salt.
• Cut potatoes to even size so they cook at the same rate.
• Stop the broccoli at bright green to keep it snappy. Limp broccoli tastes sad.
• Use 85 to 90 percent lean beef for the best mix of flavor and moisture.
• If you use Morton kosher salt or soy sauce, start lighter on salt and adjust at the end.
• Rewarm roasted potatoes in a hot oven, not the microwave, to bring back the crisp.

Variations I've Tried

• Tex-Mex: Season the beef with chili powder, cumin, and a splash of hot sauce. Sprinkle the potatoes with chili-lime seasoning.
• Italian-ish: Stir tomato paste and oregano into the beef and finish with Parmesan and torn basil.
• Teriyaki-style: Swap Worcestershire for soy sauce and a little brown sugar, then finish with sesame oil and scallions. Roast the potatoes with garlic and sesame seeds.
• Greek vibes: Lemon zest and dill on the potatoes, garlic and oregano in the beef, and a dollop of tzatziki on the side.
• Low carb: Swap potatoes with roasted cauliflower or turnips.
• Dairy lovers: Melt cheddar over the beef or shave Parmesan over everything. Dairy free cooks can skip the cheese and use olive oil.

How to Serve

Spoon the beef into bowls and add a generous side of herb-roasted potatoes and steamed broccoli. Drizzle the broccoli with lemony olive oil, then hit the beef with hot sauce or a quick garlic yogurt if you want contrast. I like a simple green salad on the table and a crunchy pickle for zip. Pair with a lager, a bold red like zinfandel, or sparkling water with a lemon wedge.

Make-Ahead and Storage

• Prep ahead: Cut potatoes and store them in cold water up to 24 hours, then dry well before roasting. Chop onion and broccoli the night before. Mix the potato herb blend so you can toss and go.
• Fridge: Store components in separate containers up to 4 days.
• Freezer: Freeze cooked beef up to 3 months. Freeze roasted potatoes up to 1 month, then re-crisp in the oven. I keep broccoli in the fridge up to 3 days, since frozen steamed broccoli can turn soft.
• Reheat: Re-crisp potatoes on a sheet pan at 425 degrees Fahrenheit for 8 to 10 minutes. Warm beef in a skillet over medium heat with a splash of water or broth. Steam or microwave broccoli briefly until just hot, then refresh with lemon and salt.

Ally Sanders

Ground Beef with Herb-Roasted Potatoes & Steamed Broccoli

A balanced, hearty meal of savory ground beef, crispy herb-roasted potatoes, and tender steamed broccoli for an easy weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 1 pound ground beef (90% lean)
• 1 tablespoon olive oil
• 1/2 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup low-sodium beef broth

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

• 3 cups broccoli florets
• 1/4 teaspoon salt
• 1 tablespoon butter or olive oil
• 1 tablespoon lemon juice

Instructions

 

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved baby potatoes with olive oil, dried rosemary, dried thyme, garlic powder, salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet, cut side down.
4. Roast for 25–30 minutes, flipping once halfway, until golden brown and tender when pierced with a fork.

1. While the potatoes roast, heat olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook for 3–4 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the ground beef, breaking it up with a spoon. Cook for 6–8 minutes until browned and cooked through, draining excess fat if needed.
5. Season with dried thyme, dried oregano, salt, and black pepper. Stir in the beef broth if using and simmer for 2–3 minutes until slightly reduced.

1. Place the broccoli florets in a steamer basket set over a pot with about 1 inch of simmering water. Cover with a lid.
2. Steam for 4–6 minutes, until the broccoli is bright green and just tender when pierced with a fork.
3. Transfer the broccoli to a bowl and season with salt. Toss with butter or olive oil and lemon juice if desired.

1. Divide the herb-roasted potatoes, ground beef, and steamed broccoli evenly among plates.
2. Serve hot as a complete, balanced dinner.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe): 520 calories; fat 27 g; saturated fat 8 g; carbohydrates 41 g; fiber 7 g; sugars 5 g; protein 29 g; sodium 540 mg. Values will vary based on specific ingredient brands, optional add-ins, and exact portion sizes.