Roasted Potatoes with Broccoli
Perfectly cooked together in the oven, Roasted Potatoes with Broccoli is a simple side dish that goes with anything! The potatoes get a head start and everything finishes together, caramelized, crispy and delicious!
Servings: 4
Calories: 224kcal
Ingredients
- 1 to 1¼ pounds potatoes (4 to 5 small)
- 1 to 1¼ pounds broccoli (1 large or 2 small heads)
- 2 Tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- 8 grinds fresh black pepper divided
- Optional - Parmesan cheese
Instructions
- Preheat oven to 425℉ convection bake if you have it (which means the fan is blowing).
- Wash the potatoes and slice them into wedges (cut them in half lengthwise, then cut in a zig zag pattern) and add them to a large sheet pan. Toss well with half the olive oil, salt and pepper. Roast for 15 minutes.
- Meanwhile, cut the large stem from the broccoli and chop off the florets, cutting the larger ones in half or quarters. The stem can be discarded, or chopped and roasted too. Add the broccoli to a bowl and toss with the remaining olive oil, salt and pepper.
- Remove the potatoes from the oven and give them a flip with a metal spatula. Move them to half the pan and add the broccoli to the other side. Roast for another 15 to 20 minutes or until the potatoes and broccoli are crisp and browned. You can check on them after 15 minutes and give everything a flip, then do another 5 minutes.
- Serve hot with Parmesan cheese if you like!
Notes
- Potatoes - I used Yukon gold potatoes but really any potatoes are fine for roasting. Wash them well, no need to peel. Chop them in any shape you like, trying to keep them uniform in size.
- Roasting Time May Vary- All ovens are different and the roastings times can also depend on the size you chopped the vegetables and the amounts on the pan. Make sure to check on everything and flip after the potatoes have roasted 30 minutes and the broccoli has roasted for 15.
- Consider 2 Sheet Pans - If you don't think your potatoes and broccoli have enough room on one pan, it's fine to use a separate pan for each. This is almost better because you can pull one out if it finishes before the other. Even if you roast them both on one pan, you can always remove one veggie before the other if they don't quite finish together.
Nutrition
Calories: 224kcal | Carbohydrates: 35g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 637mg | Potassium: 1071mg | Fiber: 7g | Sugar: 4g | Vitamin A: 897IU | Vitamin C: 154mg | Calcium: 93mg | Iron: 2mg