Roasted Potatoes and Broccoli
These Roasted Potatoes and Broccoli are a tasty and simple side dish you’ll be pairing with every meal. Fluffy, crisp-tender bites of potato and perfectly caramelized broccoli florets tossed in seasonings and parmesan cheese.
Tips and Notes
- To peel or not to peel: Whether or not you peel the potatoes is totally up to you. If you prefer your potatoes without the skin, simply remove it before chopping. Otherwise, you can totally leave it on for some additional fiber and a crispier texture.
- Chop the veggies evenly. The potatoes and broccoli should all be chopped roughly the same size so they cook at the same rate.
- Don’t overcrowd the baking sheet. The veggies need room to breathe so they cook evenly. If they’re piled on top of one another, they won’t get that crispy texture we want in a roasted veggie.
- For easy cleanup use parchment paper or aluminum foil on a large baking sheet. Just note that it may change how the vegetables cook.
Storage
Refrigerator: Once they’re cooled completely, leftover oven roasted potatoes and broccoli can be stored in an airtight container or ziploc bag in the fridge for up to 4 days.
Freezer: To freeze your roasted vegetables, let them cool completely, then transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to serve them, simply thaw them first in the fridge. Keep in mind that the texture may change a bit after being frozen and thawed.
Reheating: To reheat your roasted veggies, simply spread them back out onto a baking sheet and cook at 400ºF until heated through.
Ingredients
Potatoes
- 4 cups yellow potatoes, or gold potatoes, cut into 1-inch cubes
- 1 tablespoon avocado oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper, to taste
Broccoli
- 2 to 3 cups broccoli florets
- 1 tablespoon avocado oil
- Salt and pepper, to taste
- 2 garlic cloves, minced
- ½ cup parmesan cheese, grated
Instructions
For the Potatoes
- Preheat the oven to 425°F, and spray a large baking sheet with cooking spray.
- In a large bowl, combine the potatoes, oil, garlic powder, onion, powder, salt and pepper. Spread the potatoes in an even layer on the baking sheet.4 cups yellow potatoes1 tablespoon avocado oil1 teaspoon garlic powder½ teaspoon onion powderSalt and pepper
- Bake for 30-35 minutes. While the potatoes bake, prepare the broccoli.
For the Broccoli
- In a medium bowl, combine the broccoli florets, oil, salt, pepper, and garlic. (I like to use my hands to combine everything because it evenly distributes the oil into the broccoli.)2 to 3 cups broccoli florets2 garlic cloves1 tablespoon avocado oilSalt and pepper
- After the potatoes have cooked for 30 minutes, remove them from the oven and push them to one side of the pan. Add the broccoli to the other side of the pan in an even layer.
- Bake again for another 12-15 minutes or until the broccoli and potatoes reach the desired doneness.
- Remove from the oven and toss in grated Parmesan cheese. Serve hot.½ cup parmesan cheese
- Scroll up and see the post for tips, FAQs, and storage recommendations.