Ingredients (~6 servings)
- ~2 lbs broccoli, cut into florets (~3 heads)
- 1 1/2 lbs baby potatoes, halved
- 1/4 cup olive oil, divided
- 1 1/2 Tbsp lemon juice
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp salt, divided
- 1 1/2 tsp garlic powder, divided
- 3/4 tsp ground black pepper, divided
- 1/2 cup grated parmesan cheese (optional)
Get Your Oven to 425F and Prep the Potatoes
Line a sheet pan with parchment paper.
In a medium bowl, combine 2 Tbsp olive oil, Italian seasoning, 3/4 tsp salt, 3/4 tsp garlic powder, and 1/2 tsp black pepper.
Add the halved baby potatoes and toss to coat completely.
Place the potatoes on one half of the prepared sheet pan and bake for 20 minutes.
The potatoes need this head start since they take longer to cook through than broccoli.
Prep the Broccoli While Potatoes Roast
In a clean bowl, combine the remaining 2 Tbsp olive oil, lemon juice, remaining 3/4 tsp salt, 3/4 tsp garlic powder, and 1/4 tsp black pepper.
Add the broccoli florets and toss to coat.
Add Broccoli to the Pan and Finish Roasting
After the potatoes have roasted for 20 minutes, add the seasoned broccoli to the other half of the sheet pan.
Return to the oven for 15-18 minutes, until the broccoli has some charred edges and the potatoes pierce easily with a fork.
The broccoli should still have some bite to it – you don’t want it mushy.
Finish with Parmesan
Remove from oven and sprinkle with parmesan cheese if using.
Toss everything together on the pan so the cheese melts slightly from the residual heat.
Serve immediately while everything’s still hot.
Roasted Broccoli and Potatoes
Ingredients
Ingredients (~6 servings)
- ~2 lbs broccoli ~3 heads, cut into florets
- 1 1/2 lbs baby potatoes halved
- 1/4 cup olive oil divided
- 1 1/2 Tbsp lemon juice
- 1 1/2 tsp Italian seasoning
- 1 1/2 tsp salt divided
- 1 1/2 tsp garlic powder divided
- 3/4 tsp ground black pepper divided
- 1/2 cup grated parmesan cheese optional
Instructions
- Preheat oven to 425F and line a sheet pan with parchment paper.
- Toss halved baby potatoes with 2 Tbsp olive oil, Italian seasoning, 3/4 tsp salt, 3/4 tsp garlic powder, and 1/2 tsp black pepper.
- Spread potatoes on half the sheet pan and bake 20 minutes.
- Meanwhile, toss broccoli florets with remaining 2 Tbsp olive oil, lemon juice, 3/4 tsp salt, 3/4 tsp garlic powder, and 1/4 tsp black pepper.
- After 20 minutes, add broccoli to the other half of the pan.
- Roast 15-18 minutes until broccoli is charred at edges and potatoes are fork-tender.
- Sprinkle with parmesan cheese if using and toss to combine.
- Serve immediately.
