Roasted Potatoes and Broccoli
These Parmesan Roasted Potatoes and Broccoli are cooked together on one sheet pan for a healthy side dish recipe that's perfect for a quick and easy weeknight dinner.
Servings 4 servings
Calories 241kcal
Equipment
Ingredients
- 2 large red-skinned potatoes diced into ½-inch cubes
- 1 large broccoli head cut into florets
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ cup parmesan cheese grated
Instructions
- Preheat the oven to 425°F. Spray a rimmed baking sheet with cooking spray or line it with parchment paper. In a large mixing bowl, toss the vegetables with the olive oil and seasonings until well coated.
- Spread the vegetables evenly on the prepared sheet pan and roast for 25-30 minutes, stirring halfway through. The potatoes should be easily pierced with a fork when cooked. Sprinkle the vegetables with grated parmesan cheese while still hot and serve immediately.
Notes
- Quick Tip: Cut the broccoli florets about 2-3 times larger than the cubed potatoes to ensure both vegetables cook through at the same time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 241kcal | Carbohydrates: 35g | Protein: 7.5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.5g | Cholesterol: 5mg | Sodium: 650mg | Potassium: 1084mg | Fiber: 5g | Sugar: 4g | Vitamin C: 79mg | Calcium: 107mg | Iron: 2mg
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