Roasted Broccoli and Potatoes
The earthy flavors of perfectly crispy, Roasted Potatoes and Broccoli are a wonderfully simple side dish that pairs brilliantly with all of my favorite dinners.
Servings: 8
Ingredients
- 2 pounds baby red or golden potatoes halved (or larger potatoes cut into approximately 1-inch pieces)
- 2 pounds broccoli crowns cut into bite-size florets
- ¼ cup olive oil divided
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons granulated garlic or garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil. In a small bowl, stir together the salt, pepper, garlic and onion powder. Sprinkle the potatoes with about half of the spice mixture. Toss with your hands to coat well.
- Roast the potatoes for about 30 minutes, until tender and beginning to crisp. While the potatoes are in the oven, place the broccoli in a large bowl and drizzle with the remaining oil. Sprinkle with the remaining spices and toss well to coat.
- Remove the potatoes from the oven, stir, and add the broccoli to the pan. Roast for an additional 14-16 minutes, until the broccoli is tender-crisp with lightly browned edges. Serve warm.
Nutrition
Calories: 189kcal · Carbohydrates: 28g · Protein: 6g · Fat: 7g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Sodium: 626mg · Potassium: 847mg · Fiber: 6g · Sugar: 3g · Vitamin A: 709IU · Vitamin C: 124mg · Calcium: 69mg · Iron: 2mg
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