Roasted Potatoes and Broccoli
This side dish consists of potatoes and broccoli roasted with garlic and olive oil then finished with a scattering of Parmesan cheese and lemon zest for a tangy finish.
- Prep time
- 10 min
- Cook time
- 55 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 19+1/2 oz (1 pound 3 1/2 oz/550 grams) red skin potatoes
- 1/4 cup extra virgin olive oil (divided)
- 11/2 tsp salt (divided)
- 1/4 tsp black pepper
- 19+1/2 oz (1 pound 3 1/2 oz/550 grams) broccoli
- 4 garlic cloves (peeled and sliced)
- 1/3 cup grated parmesan cheese
- 2 tsp lemon zest
Instructions
- 1
Preheat oven to 400ºF/200ºC. Line a large baking sheet (sheet pan) with non-stick paper.
- 2
Cut potatoes into bite size pieces.
- 3
In a large bowl, toss potatoes in half of the oil and season with 1 teaspoon salt and ¼ teaspoon pepper then spread onto the prepared baking sheet. Roast for 25 minutes. Stir halfway through.
- 4
In the meantime, wash and cut the broccoli into florets. In the same bowl used for the potatoes, toss the broccoli florets with remaining extra virgin olive oil, sliced garlic and season with ½ teaspoon salt.
- 5
Once the potatoes have roasted for 25 minutes remove from the oven.
- 6
Scatter prepared broccoli and garlic over the potatoes and toss together to combine. Spread the vegetables out evenly and return to the oven to roast for 25-30 minutes stirring after about 15 minutes. The potatoes should be golden, crispy and tender and broccoli is slightly charred on the outside and tender inside.
- 7
Remove from the oven and immediately toss with parmesan cheese and lemon zest. Serve while warm.