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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.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Dorothy Bigelow📖 dashfordinner
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●baking sheet
📝 Preparation Steps
1
Preheat the oven to 425ºF and line a sheet pan with parchment paper.
2
Add 2 tablespoons of olive oil, Italian seasoning, 1/2 teaspoon salt, ½ teaspoon of garlic powder, and ¼ teaspoon of ground black pepper to a medium-sized bowl. Stir to combine.
olive oil (divided)4 tablespoonsItalian seasoning1 teaspoonsalt (divided)1 teaspoongarlic powder (divided)1 teaspoon
3
Add the halved baby potatoes to the seasoned oil and toss to coat.
baby potatoes (halved (or peeled and cubed potatoes))1 pound
4
Place the potatoes on one half of the prepared sheet pan and bake for ⏱️ 20 minutes.
5
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.
olive oil (divided)4 tablespoonslemon juice1 tablespoonsalt (divided)1 teaspoongarlic powder (divided)1 teaspoon
6
Then add the broccoli florets to the seasoned oil and toss to coat.
7
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.
8
Remove the baking sheet from the oven and test to see that the potatoes are done by piercing them with a fork.
9
Sprinkle on the parmesan cheese (if desired) and toss well to combine.
10
Serve and enjoy!
Nutrition Facts
calories
309 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
7 g
sugar Content
4 g
sodium Content
791 mg
protein Content
10 g
cholesterol Content
7 mg
carbohydrate Content
33 g
saturated Fat Content
3 g
unsaturated Fat Content
13 g
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