Oven Roasted Potatoes and Broccoli
Oven-roasted broccoli and potatoes are a quick, tasty vegetable side dish, perfect for busy weeknights or as an appetizer. This easy, one-pan recipe features crispy potatoes and tender broccoli in a vegan, vegetarian, and gluten-free bake, topped with dairy-free parmesan for added flavor.
Equipment
- Baking sheet lined with parchment paper
Ingredients
- 17,6 oz (500 grams) potatoes diced
- 17,6 oz (500 grams) broccoli cut into florets
- 2 tablespoons olive oil extra virgin
- 1 teaspoon onion powder divided
- 1 teaspoon garlic powder divided
- 1 teaspoon salt divided
For serving (optional)
- 1 tablespoon freshly squeezed lemon juice optional
- 2 tablespoons vegan parmesan optional
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss potato cubes (about 2 cm or ¾ inch) with 1 tablespoon olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt. Roast for 15 minutes.
- While the potatoes are baking, toss the broccoli with 1 tablespoon olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt in a bowl. Remove the potatoes from the oven and add the broccoli to the pan. Roast for an additional 10-12 minutes.
- Serve warm with lemon juice and dairy-free parmesan.
Notes
- Store in the fridge for up to 3 days. Reheat in the oven or microwave.
- Cut veggies evenly for even cooking.
- Line the pan with parchment paper for easy cleanup.
- Coat the vegetables evenly with olive oil and spices for the best flavor.
- Cooking times may vary, so watch the vegetables and adjust as needed.
- See the post above for substitutions and variations ideas.
Nutrition
Calories: 116kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 342mgFiber: 2gSugar: 1gVitamin A: 275IUVitamin C: 49mgCalcium: 29mgIron: 1mg
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