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Roasted Potatoes and Broccoli

Make the best crispy Roasted Potatoes and Broccoli in the oven! This recipe is so easy to prep and will be a great compliment to pretty much any main dish.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dinner, lunch, Side Dish
Cuisine: American
Servings: 4 people
Calories: 206kcal

Ingredients

  • 1 pound baby potatoes
  • 1 pound broccoli
  • salt, pepper to taste
  • 1 tablespoon olive oil divided
  • ½ cup Parmesan cheese grated

Instructions

  • Preheat an oven to 400°F. Line a baking sheet with parchment paper and set aside.
  • Thoroughly wash baby potatoes and broccoli, then pat dry them.
  • Cut the baby potatoes in half lengthwise and put in one bowl. Cut the broccoli in bite size pieces and transfer to a separate bowl. Season both potatoes and broccoli with salt, pepper, and drizzle with olive oil. Toss to coat from all sides.
  • Transfer the potatoes to a baking sheet in a single layer with cut side down. Bake at 400°F for about 20 minutes or until half way cooked.
  • Then take it out of the oven, add the broccoli, and continue baking for another 20 minutes or until both are cooked to your liking.
  • Take it out of the oven, sprinkle over with grated Parmesan cheese and toss to coat. Serve immediately.

Notes

  • To make sure both vegetables are finished cooking at the same time, we need to start roasting the potatoes first (as they take longer to cook). When they are half way done, add broccoli and continue baking until both are baking to your liking.
  • I prefer to bake the veggies on parchment paper, so they don’t stick to the baking sheet.
  • This dish is best to serve right after it’s out of the oven.
  • If you have any leftovers, transfer them to an air-tight container and refrigerate for 1-2 days.

Nutrition

Calories: 206kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 245mg | Potassium: 847mg | Fiber: 5g | Sugar: 3g | Vitamin A: 806IU | Vitamin C: 123mg | Calcium: 215mg | Iron: 2mg