Description
You can make a tasty side dish in just 30 minutes. Roasting potatoes and broccoli is simple, nutritious, and brings out natural flavors with crispy potatoes and tender broccoli.
Ingredients
Scale
- 2 pounds baby gold potatoes, cut into chunks
- 1 head of fresh broccoli, chopped into florets
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- Fresh ground black pepper, to taste
- Grated parmesan cheese (optional)
Instructions
- Preheat the oven to 425°F (218°C).
- Cut potatoes into 2-inch chunks and chop broccoli into florets.
- Toss both vegetables with olive oil, garlic powder, salt, and pepper.
- Spread in a single layer on a large baking sheet without overcrowding.
- Roast for 20 minutes, stir potatoes, and add broccoli to the pan.
- Continue roasting for another 15–20 minutes, until potatoes are golden and broccoli is tender-crisp.
- Sprinkle with grated parmesan cheese if desired and serve warm.
Notes
Don’t overcrowd the pan for the crispiest texture. Try adding lemon juice, chili flakes, or Italian seasoning for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 319
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: roasted potatoes and broccoli, healthy side dish, easy roasted vegetables, crispy vegetables, broccoli recipe