Roasted Potatoes & Broccoli
Two yummy side dishes in one sheet pan recipe - oven roasted potatoes & broccoli florets are the ultimate pairing. The spice mix add a ton of flavor & it pairs with anything from fish to chicken or beef. This easy vegetable side takes little prep & the small pieces cook fast in the oven. This simple yet fancy recipe is vegan, vegetarian, gluten-free, & dairy-free.
Equipment
- large nonstick baking sheet 17x12 works best
Ingredients
- 1 pound thin-skinned tiny potatoes yukon gold and red new potatoes work best
- 1 pound fresh broccoli crown cut into florets
- 4 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon dry minced onion
- parmesan cheese, balsamic vinegar glaze, lemon juice, or hot honey OPTIONAL TOPPINGS
Instructions
- Preheat the oven to 425°.
- In a small bowl combine the salt, pepper, paprika, and garlic powder. Stir to combine.
- Wash & dry the potatoes and broccoli. It is important that all moisture is removed so the vegetables get crispy while they oven bake. This gives them crispy roasted edges & not just "steam" them which makes them soggy.
- Using a sharp chef's knife cut the potatoes into 1-1.5" sized chunks. Place them on the baking sheet, spreading them out so there is space between the pieces. Make them roughly the same size so they will cook & be done at the same time. Drizzle 2 tablespoons of the olive oil on the potatoes. Sprinkle on all the dry onion & half of the spice mix. Using your hands toss to coat.
- In the preheat oven, roast the potatoes for 15 minutes. While it is cooking, prep the broccoli.
- Cut the broccoli into medium-sized florets. Keep them about the same size so they cook evenly. Place the broccoli in a large bowl. Add the remaining 2 tablespoon of olive oil & the other half of the spice mix. Use you hands to toss and coat.
- After the potatoes have cooked for 15 minutes, add the seasoned broccoli. Spread everything out evenly on the pan. Place it back in the oven to cook for 10 minutes.
- After 10. minutes, stir to rotate the potatoes and broccoli on the pan. Place back in the oven for 10 more minutes.
- To check for doneness, use the tip of a sharp knife to pierce a few pieces of potato. They are done when the knife tip easily glides into the center of a potato. The broccoli should be crisp in the center still but soft and golden on the edges. If not done, check after an additional 5 minutes.
- Remove the sheet pan from the oven. Immediately add any optional toppings; lemon juice, parmesan cheese, balsalmic glaze, or hot honey.
- Spoon onto individual plates or on a serving platter. Season with additional salt & pepper if desired. Enjoy immediately while hot.
Notes
SUBSTITUTIONS & VARIATIONS:
- Use cauliflower instead of broccoli or a combination of both.
- Any thin-skinned potato works - white, yukon gold, purple, etc.
- Spicy - add 1 teaspoon red pepper flakes
- Store leftovers for up to 5 days in the fridge.
- Reheat each serving in the microwave for 1 minute.
Nutrition
Calories: 243kcalCarbohydrates: 26gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 349mgPotassium: 881mgFiber: 5gSugar: 3gVitamin A: 777IUVitamin C: 111mgCalcium: 66mgIron: 2mg
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