Welcome to a delicious journey of preparing Easy Roasted Potatoes and Broccoli! This dish is a versatile and nutritious option, making it a perfect addition to any meal, whether served as a side dish or a stand-alone feature. Perfectly crispy potatoes and tender broccoli seasoned to perfection will have your family and guests asking for more. It’s gluten-free, nut-free, and can easily be made dairy-free or vegan. With just 10 minutes of prep time, it’s a quick and hassle-free recipe that you’ll want to make over and over again!
Introduction
Roasted vegetables have been a staple in many cuisines for centuries, known for their deep flavors and minimal cooking requirements. This Easy Roasted Potatoes and Broccoli recipe is not only a breeze to prepare but also a nutrient-packed delight. Perfectly seasoned with a blend of garlic, onion, and a touch of chili flakes, this dish is a go-to for busy weeknights or special occasions. Whether you’re pairing it with chicken, steak, or serving it as a vegetarian main, these roasted potatoes and broccoli will leave a lasting impression on your taste buds.
Want to enhance your cooking skills? Discover more vegetable roasting tips in this guide to perfect roasting techniques.
Ingredients for Easy Roasted Potatoes and Broccoli
Here’s what you’ll need for this delicious roasted vegetable medley:
- 1½ lbs mini potatoes or regular potatoes – Chopped into bite-sized pieces
- 2 bunches of broccoli – Cut into florets, with stems chopped if desired
- 4 tablespoons olive oil – Divided for separate roasting steps
- 1 teaspoon garlic powder – For rich, savory flavor
- ½ teaspoon salt – Adjust to taste
- ½ teaspoon red chili flakes (optional) – For a spicy kick
- ¼ teaspoon onion powder – Adds depth to the seasoning
- A few cracks of black pepper – To balance the flavors
- ½ cup grated Parmesan or Pecorino Romano cheese (optional) – Can be omitted for dairy-free or vegan options
- Juice of ½ lemon – For a burst of freshness
Optional substitutions:
- Swap the Parmesan for nutritional yeast to make it vegan.
- Use sweet potatoes instead of regular potatoes for a different flavor profile.
How to Make Easy Roasted Potatoes and Broccoli – Step by Step
Follow these simple steps to create a perfectly roasted dish:
Step1: Preheat and Prepare
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Slice the mini potatoes in half, or chop larger potatoes into small, even pieces.
Step2: Season the Potatoes
- In a large bowl, toss the chopped potatoes with 2 tablespoons of olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon onion powder, and a few cracks of black pepper. For added heat, sprinkle some red chili flakes if desired.
Step3: Roast the Potatoes
- Spread the seasoned potatoes evenly on the baking sheet and roast in the preheated oven for 30 minutes, flipping halfway through to ensure even browning.
Step4: Prepare the Broccoli
- While the potatoes are roasting, chop the broccoli into bite-sized florets. Toss with the remaining 2 tablespoons olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, and more black pepper.
Step5: Add Broccoli to the Pan
- After 30 minutes, remove the potatoes from the oven and add the seasoned broccoli. Roast everything together for an additional 15-20 minutes until the broccoli is tender and slightly crispy.
Step6: Finishing Touches
- Sprinkle ½ cup grated Parmesan over the vegetables and stir gently. Return to the oven for 5 more minutes to let the cheese melt and the veggies crisp up further.
Step7: Serve
- Remove from the oven, drizzle with fresh lemon juice, and serve immediately. Enjoy this versatile side dish with your favorite main courses!
Want to add more flavors? Try experimenting with different herbs like rosemary or thyme.
Helpful Tips for Easy Roasted Potatoes and Broccoli
Here are some useful tips to make your roasted vegetables even better:
- Uniform Sizes: Cut the potatoes and broccoli into similar-sized pieces to ensure even cooking.
- Don’t Overcrowd the Pan: Make sure the vegetables are in a single layer. Overcrowding can lead to steaming instead of roasting.
- Add Lemon Zest for Extra Freshness: Sprinkle a little lemon zest over the finished dish for a bright, citrusy kick.
- Use a Convection Setting: If your oven has a convection setting, use it to get the vegetables even crispier.
Cooking Tips for the Best Easy Roasted Potatoes and Broccoli
- Use High Heat: Roasting at a high temperature (425°F) helps achieve a perfect crispy texture without drying out the vegetables.
- Season in Layers: Add seasonings at different stages (before roasting and after adding the broccoli) to build a complex flavor profile.
- Experiment with Cheese Varieties: While Parmesan is classic, try adding Feta or Goat cheese for a tangier twist.
Serving Suggestions for Easy Roasted Potatoes and Broccoli
This dish pairs well with:
- Grilled Chicken or Steak – For a hearty meal.
- Quinoa or Brown Rice – To keep it vegetarian and filling.
- Roasted Fish – For a light yet satisfying dinner.
- Add a Sauce – Like a creamy garlic dip or a zesty chimichurri.
For more ideas, check out our pairing suggestions for vegetable dishes.
Nutritional Information (Per Serving)
Calories: 248 kcal
Fats: 14g
Carbs: 26g
Proteins: 6g
Fiber: 5g
Sodium: 450mg
Vitamin C: 85mg
Calcium: 120mg
Nutritional info for Easy Roasted Potatoes and Broccoli: This dish is rich in dietary fiber, vitamins, and antioxidants, making it a healthy choice for any meal.
Storage and Leftovers for Easy Roasted Potatoes and Broccoli
- Storing: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: To retain crispiness, reheat in the oven at 375°F for 10-15 minutes.
- Freezing: Not recommended as the broccoli can become mushy when thawed.
For more storage tips, visit our guide on keeping roasted vegetables fresh.
Frequently Asked Questions (FAQs) for Easy Roasted Potatoes and Broccoli
1. Can I use frozen broccoli?
Yes, but the texture might be slightly softer. Thaw and pat dry before roasting.
2. What other vegetables can I add?
Carrots, Brussels sprouts, and cauliflower are great additions.
3. Can I make this dish dairy-free?
Absolutely! Simply omit the cheese or use a dairy-free alternative.
4. How do I prevent the broccoli from burning?
Make sure to toss it in oil and keep an eye on it during the last 5-10 minutes of roasting.
Related Recipes for Easy Roasted Potatoes and Broccoli Lovers
- Homemade Yukon Gold Potato Chips: A Crispy Guide
- Golden Girl Salad with Sweet Corn Vinaigrette Recipe
Conclusion
Try this Easy Roasted Potatoes and Broccoli recipe today and experience a new favorite side dish! Don’t forget to leave your feedback or share your unique variations. Happy cooking!
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Easy Roasted Potatoes and Broccoli Recipe | Simple & Tasty
Description
Welcome to a delicious journey of preparing Easy Roasted Potatoes and Broccoli! This dish is a versatile and nutritious option, making it a perfect addition to any meal, whether served as a side dish or a stand-alone feature. Perfectly crispy potatoes and tender broccoli seasoned to perfection will have your family and guests asking for more. It’s gluten-free, nut-free, and can easily be made dairy-free or vegan. With just 10 minutes of prep time, it’s a quick and hassle-free recipe that you’ll want to make over and over again!
Ingredients
- 1½ lbs mini potatoes or regular potatoes – Chopped into bite-sized pieces
- 2 bunches of broccoli – Cut into florets, with stems chopped if desired
- 4 tablespoons olive oil – Divided for separate roasting steps
- 1 teaspoon garlic powder – For rich, savory flavor
- ½ teaspoon salt – Adjust to taste
- ½ teaspoon red chili flakes (optional) – For a spicy kick
- ¼ teaspoon onion powder – Adds depth to the seasoning
- A few cracks of black pepper – To balance the flavors
- ½ cup grated Parmesan or Pecorino Romano cheese (optional) – Can be omitted for dairy-free or vegan options
- Juice of ½ lemon – For a burst of freshness
Optional substitutions:
- Swap the Parmesan for nutritional yeast to make it vegan.
- Use sweet potatoes instead of regular potatoes for a different flavor profile.
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Slice the mini potatoes in half, or chop larger potatoes into small, even pieces.
Step 2: Season the Potatoes
- In a large bowl, toss the chopped potatoes with 2 tablespoons of olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, ⅛ teaspoon onion powder, and a few cracks of black pepper. For added heat, sprinkle some red chili flakes if desired.
Step 3: Roast the Potatoes
- Spread the seasoned potatoes evenly on the baking sheet and roast in the preheated oven for 30 minutes, flipping halfway through to ensure even browning.
Step 4: Prepare the Broccoli
- While the potatoes are roasting, chop the broccoli into bite-sized florets. Toss with the remaining 2 tablespoons olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, and more black pepper.
Step 5: Add Broccoli to the Pan
- After 30 minutes, remove the potatoes from the oven and add the seasoned broccoli. Roast everything together for an additional 15-20 minutes until the broccoli is tender and slightly crispy.
Step 6: Finishing Touches
- Sprinkle ½ cup grated Parmesan over the vegetables and stir gently. Return to the oven for 5 more minutes to let the cheese melt and the veggies crisp up further.
Step 7: Serve
- Remove from the oven, drizzle with fresh lemon juice, and serve immediately. Enjoy this versatile side dish with your favorite main courses!
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Uniform Sizes: Cut the potatoes and broccoli into similar-sized pieces to ensure even cooking.
- Don’t Overcrowd the Pan: Make sure the vegetables are in a single layer. Overcrowding can lead to steaming instead of roasting.
- Add Lemon Zest for Extra Freshness: Sprinkle a little lemon zest over the finished dish for a bright, citrusy kick.
- Use a Convection Setting: If your oven has a convection setting, use it to get the vegetables even crispier.
