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Easy Roasted Potatoes and Broccoli Recipe | Simple & Tasty

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

Scale

 

  • 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

Notes

 

  • 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.

Find it online: https://optimalrecipes.com/easy-roasted-potatoes-and-broccoli-recipe-simple-tasty/