Roasted Broccoli and Potatoes
Roasted Broccoli and Potatoes, an easy baked side dish or topping for salads or bowls. Only 5 ingredients and 35 minutes!
Ingredients
- 1 pound potatoes any type
- 1 large broccoli stalk
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash broccoli, then cut the florets from the thick stems. Wash potatoes and remove any bruises or spuds. Then cut into 1 inch cubes.
- Roast vegetables: Arrange the cut potatoes and broccoli florets on a roasting pan. Drizzle the with olive oil, then toss until evenly coated. Top with sliced garlic, salt, and pepper. Roast in preheated oven for 35 minutes, or until browned. Stir halfway through cooking time.
- Serve: Remove pan from oven, arrange potatoes and broccoli on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.
Notes
- Tools needed: sheet pan, knife set, cutting board
- Plan ahead: Wash and cut the broccoli and potatoes up to three days before cooking day. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
- Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.
Nutrition
Serving: 1servingCalories: 203kcalCarbohydrates: 30gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 62mgPotassium: 964mgFiber: 6gSugar: 3gVitamin A: 949IUVitamin C: 158mgCalcium: 88mgIron: 2mg
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