Roasted Potatoes and Broccoli
Roasted Potatoes and Broccoli is a colorful, nutritious side dish that combines crispy Yukon Gold potatoes with vibrant broccoli florets. Drizzled with extra virgin olive oil and seasoned to perfection, this easy recipe transforms simple ingredients into a delightful accompaniment for any meal. Perfect for family gatherings or cozy weeknight dinners, this dish is sure to impress with its golden-brown edges and satisfying flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups Yukon Gold potatoes, cubed
- 2 cups broccoli florets
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and cube the Yukon Gold potatoes into bite-sized pieces. Cut the broccoli into evenly sized florets.
- In a large bowl, toss the potatoes and broccoli with olive oil, garlic powder, salt, and pepper until well coated.
- Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes or until golden brown and fork-tender, tossing halfway through for even cooking.
- Serve hot as a side dish or as a light main course.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 360mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://carmenrecipes.com/roasted-potatoes-and-broccoli/