0 from 21 votes
Roasted Potatoes and Broccoli
An easy side dish made with potatoes, broccoli and a few simple seasonings.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6
Calories: 175 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 1/2 pounds gold potatoes cut into 1-inch pieces
- 1 pound broccoli
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400 degrees F. Stir the minced garlic into the olive oil. Combine the salt, onion powder, rosemary, thyme, and pepper in a small bowl and mix well. Rinse the potatoes and broccoli and dry well.
- Cut potatoes into 1-inch pieces and place in a large mixing bowl. Drizzle them with half of the olive oil, then sprinkle on half of the seasoning and toss to combine. Spread the potatoes on the baking sheet and roast in the oven for 25 minutes, tossing once during the cook time.
- Meanwhile, chop the broccoli into florets, cutting large ones in half, and place them in the empty bowl. Drizzle them with remaining olive oil, then sprinkle on the rest of the seasoning and toss.
- When the 25 minutes is up, remove the baking sheet from the oven. Toss the potatoes and move them to one side of the baking sheet. Spread the broccoli on the other side.
- Return the baking sheet to the oven and roast for another 20-25 minutes, tossing once halfway through the cook time, until the vegetables are fork tender and charred in some spots. Immediately toss with Parmesan cheese (if using) and serve.
Cup of Yum
Notes
- Storing: To store any leftovers, allow the dish to cool completely before transferring it to an airtight container. It will keep in the fridge for up to four days.
- To store any leftovers, allow the dish to cool completely before transferring it to an airtight container. It will keep in the fridge for up to four days.
- Freezing: This recipe can also be frozen, although the potatoes and broccoli may become slightly mushy when reheated. To freeze, allow the dish to cool completely before transferring it to a freezer-safe container. It will keep for up to three months. When you’re ready to eat, simply reheat in the oven or microwave until warmed through.
- This recipe can also be frozen, although the potatoes and broccoli may become slightly mushy when reheated. To freeze, allow the dish to cool completely before transferring it to a freezer-safe container. It will keep for up to three months. When you’re ready to eat, simply reheat in the oven or microwave until warmed through.
Nutrition Information
Calories
175kcal
(9%)
Carbohydrates
26g
(9%)
Protein
6g
(12%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
4mg
(1%)
Sodium
493mg
(21%)
Potassium
735mg
(21%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
514IU
(10%)
Vitamin C
90mg
(100%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 175
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 4mg | 1% |
| Sodium | 493mg | 21% |
| Potassium | 735mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 90mg | 100% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.