Roasted Broccoli and Potatoes
This is a solid dinner side that gets both vegetables properly cooked - the potatoes get a 20-minute head start so everything finishes together. The lemon juice keeps the broccoli bright and the parmesan adds a nice salty finish.
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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.