Roasted Broccoli and Potatoes

This Roasted Broccoli and Potatoes recipe is made with one pan and uses simple ingredients. Easy, delicious, and perfect for weeknights.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 309

Author Dorothy Bigelow

Equipment

Sheet Pan

Ingredients

1 ½ pounds broccoli cut into florets (approx. 2 heads)
1 pound baby potatoes halved (or peeled and cubed potatoes)
4 tablespoons olive oil divided
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1 teaspoon salt divided
1 teaspoon garlic powder divided
½ teaspoon ground black pepper divided
⅓ cup grated parmesan cheese optional

Instructions

Preheat the oven to 425ºF and line a sheet pan with parchment paper.
Add 2 tablespoons of olive oil, Italian seasoning, ½ teaspoon salt, ½ teaspoon of garlic powder, and ¼ teaspoon of ground black pepper to a medium-sized bowl. Stir to combine.
Add the halved baby potatoes to the seasoned oil and toss to coat.
Place the potatoes on one half of the prepared sheet pan and bake for 20 minutes.
Add the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, ½ teaspoon of salt, ½ teaspoon of garlic powder, and ¼ teaspoon to a clean bowl. Stir to combine.
Then add the broccoli florets to the seasoned oil and toss to coat.
Transfer the broccoli to the other half of the prepared sheet pan and return to the oven for 15-18 minutes, or until cooked through with some charred edges.
Remove the baking sheet from the oven and test to see that the potatoes are done by piercing them with a fork.
Sprinkle on the parmesan cheese (if desired) and toss well to combine.
Serve and enjoy!

Notes

Using regular potatoes: Substitute the baby potatoes for 1 ½ pounds of the potatoes of your choice (I recommend red potatoes), peeled and chopped.

Dairy Free: Omit the parmesan cheese, or replace it with a light dusting of nutritional yeast.

Nutrition