Roasted Broccoli and Potatoes
Roasted potatoes and broccoli is an easy one-pan side dish with crispy edges and tender veggies, perfect for weeknight meals.
Servings: 6
Calories: 214kcal
Ingredients
- 5 medium potatoes peeled ( I use Yukon)
- 1 head of broccoli into florets
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with parchment paper or foil. Peel and cut the potatoes into bite-sized chunks, about 1 inch pieces.
- Spread the potatoes and broccoli in a single layer on a sheet pan. . Add olive oil and spices.
- Roast for 20 minutes. Until the potatoes are golden and fork-tender and the broccoli has crispy, slightly charred tips.
Notes
Cut the potatoes in roughly the same size so they cook evenly.
Higher heat is what gives you those crispy edges, so don't go lower than 425 degrees.
Crowding the pan will not get veggies as crispy so spread in a single even layer. Use two pans if making a larger quantity.
Nutrition
Calories: 214kcal | Carbohydrates: 38g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 432mg | Potassium: 1076mg | Fiber: 7g | Sugar: 3g | Vitamin A: 636IU | Vitamin C: 125mg | Calcium: 70mg | Iron: 2mg