4cupsyellow potatoesor gold potatoes, cut into 1-inch cubes
1tablespoon(s)avocado oil
1tsp.garlic powder
½tsp.onion powder
Salt and pepperto taste
Broccoli
2 to 3cupsbroccoli florets
1tablespoon(s)avocado oil
Salt and pepperto taste
2garlic clovesminced
½cupparmesan cheesegrated
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 potatoes, 1 tablespoon(s) avocado oil, 1 tsp. garlic powder, ½ tsp. onion powder, Salt 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 florets, 2 garlic cloves, 1 tablespoon(s) avocado oil, Salt 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
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of ½ cup. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.