Roasted Broccoli and Potatoes

A vertically aligned, close up shot of broccoli and potatoes, fresh from the oven.

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.

Prep Time5

Cook Time45

Total Time50

Course: Side Dish

Cuisine: American

Servings:

Author: Mary Younkin

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.

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