Easy Roasted Potatoes and Broccoli

roasted broccoli and potatoes with parmesan and seasonings.

5 from 3 votes

Easy Roasted Potatoes and Broccoli

These roasted potatoes and broccoli are an easy and nutritious way to get a side dish on the table with just 10 minutes of hands-on prep. Pair with chicken, steak, or enjoy as the main event. Gluten-free, nut-free, and easily dairy-free or vegan.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegetarian

Servings:

Calories: 248kcal

Author: Olivia Parsons

Ingredients

1½ lbs mini potatoes or regular potatoes chopped into bite size pieces
2 bunches broccoli
4 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon red chili flakes optional
¼ teaspoon onion powder
Few cracks of black pepper
½ cup grated parmesan or pecorino romano cheese
Juice of ½ lemon

Instructions

Preheat the oven to 425ºF and line a large baking sheet with parchment paper.
Slice the mini potatoes in half and toss with 2 tablespoon olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt and chili flakes, ⅛ teaspoon onion powder and a few cracks of black pepper. Spread the potatoes on the baking sheet and roast for 30 minutes.
While the potatoes are roasting, slice the broccoli into florets. If you want, you can also chop up the stems. Toss the broccoli with the other half of the oil and seasonings.
After 30 minutes, add the broccoli to the baking sheet and roast for another 15-20 minutes. Sprinkle the cheese on top and stir the veggies. Bake for another 5 minutes. Remove from the oven, drizzle with lemon juice and serve immediately.

Notes

Dairy-free: Omit the parmesan cheese or substitute with 1-2 tablespoon of nutritional yeast.
Other seasonings: Feel free to customize with your favourite seasonings. You can make these veggies Italian-style with some thyme, basil, and rosemary. Make it Mexican-style with some cumin, chili, oregano, and paprika.
Make ahead: Cut down on prep time by slicing the potatoes and broccoli beforehand. Store in a closed container in the fridge until ready to season and bake.
Storage: Cooked veggies can be stored in a closed container in the fridge. They are best consumed within 2 days. Reheat in the microwave for 30 seconds, or in the oven or air fryer at 400ºF for a few minutes until warmed.

Nutrition facts are an estimation.

Nutrition