Roasted Broccoli and Potatoes
This easy roasted broccoli and potatoes recipe is great for easy weeknight dinners. Broccoli and baby potatoes are roasted until golden and crispy and then tossed in parmesan cheese for a vegetable side that is so flavorful. This delicious side dish is naturally gluten-free and goes well with almost anything! Pair with chicken, cod, salmon, pork, steak and so much more!
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Servings: 6 servings
Calories: 184kcal
Ingredients
- 1 lb baby yukon gold potatoes (washed, dried, and sliced in half)
- 1/4 cup olive oil (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon onion powder (divided)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 1 lb broccoli (2-3 crowns, cut into florets)
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat the oven to 425F. Line a baking sheet with parchment paper.
- Add the baby potatoes to a large mixing bowl.
- Toss with 2 tablespoons of olive oil and season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
- Spread the potatoes on the prepared baking sheet in an even layer. Roast at 425F for 30 minutes, stirring halfway through.
- While the potatoes are roasting, add the broccoli to the same mixing bowl the potatoes were in. Add the remaining olive oil, garlic powder, onion powder, salt and black pepper.
- Add the broccoli to the baking sheet and toss to evenly distribute with the potatoes.
- Roast an additional 15-20 minutes, until the broccoli is crispy and the potatoes are tender.
- Remove from the oven and toss with parmesan cheese and chopped parsley. Serve immediately.
Notes
- This recipe is naturally gluten-free. To make dairy-free or vegan, omit the parmesan cheese from the recipe or use a dairy-free alternative, such as Follow Your Heart Dairy-Free Parmesan Shreds.
- Be sure that your potatoes are no larger than 1-inch in size, otherwise they will take longer to cook.
- Cut your broccoli florets into even sized pieces so that they cook evenly.
- Add the parmesan cheese immediately after removing the pan from the oven so that it melts slightly onto the potatoes and broccoli.
Nutrition
Calories: 184kcal | Carbohydrates: 20g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 491mg | Potassium: 580mg | Fiber: 4g | Sugar: 2g | Vitamin A: 566IU | Vitamin C: 83mg | Calcium: 85mg | Iron: 1mg
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