Roasted Potatoes and Broccoli
User Reviews
5
Roasted Potatoes and Broccoli
Description
This recipe combines diced gold potatoes and broccoli florets, each coated with a seasoned mixture of olive oil, minced garlic, kosher salt, onion powder, rosemary, thyme, and black pepper. The potatoes begin roasting alone to develop a crispy exterior and tender interior before the broccoli is added to the baking sheet. Together they roast further, allowing the broccoli to cook through while keeping some firmness and the potatoes to achieve a golden crust. Optional grated Parmesan sprinkled on top adds a subtle umami flavor.
This side dish complements a wide range of meals, from roasted meats to vegetarian entrees. The separation of initial roasting times ensures both vegetables reach ideal doneness simultaneously. The aromatic herbs and garlic blend give the vegetables a balanced savory profile suitable for everyday meals.
The notes include storage and freezing instructions: cool completely before refrigerating for up to four days or freezing for up to three months. Reheat in the oven or microwave when needed. Expect slight textural changes if frozen and reheated, especially in the vegetables.
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 rosemary dried
- 1/2 teaspoon thyme dried
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup Parmesan Cheese optional, grated
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.
Notes
- Allow roasted vegetables to cool completely before storing to preserve texture and safety.
- Keep leftovers in an airtight container in the refrigerator for up to four days.
- Freezing is possible but may soften potatoes and broccoli upon reheating.
- Reheat leftovers gently in an oven or microwave until warmed through to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 175 kcal
% 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.
User Reviews
Overall Rating
5
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