Roasted Broccoli and Potatoes
Roasted broccoli and potatoes are so easy to make and a great side dish for breakfast, brunch or dinner. This healthy sheet pan broccoli and potatoes recipe is great for holidays too! Roasted potatoes and broccoli is vegan, Whole30, gluten free and dairy free.
Servings 4
Calories 254kcal
Ingredients
- 1.5 pounds potatoes
- 1.5 tbsp olive oil
- 1 tsp sea salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 pound broccoli
- 1 tbsp olive oil
- 3/4 tsp sea salt
- 1 tsp garlic powder
Instructions
- Preheat oven to 425F.
- Wash the potatoes and be sure they are dry before cutting them into 1 inch chunks.
- Add potatoes to a bowl and add 1.5 tbsp olive oil, 1 tsp. salt, 1 tsp. garlic powder, 1 tsp paprika and 1/2 tsp. dried thyme. Stir well.
- Add potatoes to a parchment paper lined sheet pan. Make sure they are in in a single layer.
- Bake potatoes in 425F oven for 30 minutes.
- While potatoes are roasting, chop broccoli florets into bite size pieces. Add them to a bowl and coat with 1 tbsp. olive oil, 3/4 tsp salt and 1 tsp garlic powder.
- After 30 minutes, take potatoes out of the oven and move them around with a spatula. Add the broccoli to the pan and roast for 15 minutes.
Notes
Top tips
- Be sure to roast the potatoes alone in the oven for 30 minutes before adding the broccoli. This allows the potatoes to get that crisp exterior and tender interior. If you try to cook the broccoli and potatoes together, the broccoli will burn or the potatoes will be undercooked.
- To speed up cooking time, you can microwave the potatoes before roasting them. Microwave for 5 minutes then put them in a 425F oven for 15 minutes before adding the broccoli.
- Use an extra large baking sheet to roast potatoes and broccoli together or you will need to use 2 regular sized baking sheets to ensure that there is enough room for the air to flow evenly over the vegetables during roasting.
- To make clean up easier, put down parchment paper on the baking sheet before roasting. Parchment paper is safe up to 425F.
- Time saving tips: Use baby potatoes. You only need to slice these in half or quarters which saves on prep time. Buy broccoli florets (vs. broccoli on the stem) to save on how much prep work is required. Note: you still may need to cut down some of the larger florets to make them bite size.
- Greek – replace the thyme with 1 teaspoon italian seasoning and ½ teaspoon oregano to the potatoes. Add the juice of ½ a lemon and ¼ teaspoon oregano to the broccoli mixture.
- Italian – replace the thyme with 1 teaspoon italian seasoning to the potatoes. Add 1 tablespoon red wine vinegar and ½ teaspoon italian seasoning to the broccoli mixture.
- Balsamic – omit the paprika and dried thyme. Add 1.5 teaspoons italian seasoning to the potatoes. Add ½ teaspoon italian seasoning and 1 tablespoon balsamic vinegar to the broccoli.
- Curry – omit the dried thyme and add 1 teaspoon curry powder and ½ teaspoon cumin to the potatoes.
- Cajun – Add 1 teaspoon Cajun seasoning to the potatoes.
- Spicy – add ¼-1/2 teaspoon of red pepper flakes to the dish after roasting before serving.
- Lemon Rosemary – omit the paprika and dried thyme. Add ½ teaspoon dried rosemary to the potatoes. As soon as it’s out of the oven, add 2 tablespoons fresh rosemary, 1 clove garlic, finely chopped and the juice of 1 lemon to the entire dish. Stir well.
- Garlic rosemary - omit the paprika and dried thyme. Add ½ teaspoon dried rosemary to the potatoes. As soon as it’s out of the oven, add 2-3 tablespoons fresh rosemary, 2 cloves garlic, finely chopped to the entire dish. Stir well.
- Gold Potatoes (sometimes called yellow potatoes)
- Red potatoes
- Fingerling potatoes
- Baby potatoes (any color)
Nutrition
Calories: 254kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Fiber: 7g | Sugar: 3g
