Here’s a simple and delicious recipe for Roasted Potatoes and Broccoli:
Do you want a light soup recipe? Vegan Spinach Soup Recipe
Roasted Potatoes and Broccoli Ingredients:
- 4 cups baby potatoes, halved
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme (or rosemary)
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
- Fresh parsley, chopped (for garnish)
Roasted Potatoes and Broccoli Instructions:
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prepare the Potatoes:
- In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper. Ensure the potatoes are well-coated.
- Roast the Potatoes:
- Spread the potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for about 20 minutes, or until they start to become tender and slightly golden.
- Add the Broccoli:
- While the potatoes are roasting, toss the broccoli florets in the remaining 1 tablespoon of olive oil, and season with a pinch of salt and pepper.
- After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven. Add the broccoli to the baking sheet, tossing them with the potatoes.
- Continue Roasting:
- Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the potatoes are crispy and golden, and the broccoli is tender and slightly charred.
- Finish and Serve:
- Remove from the oven and drizzle with lemon juice if desired. Garnish with fresh parsley.
- Serve hot as a side dish or enjoy on its own.
