Simple Roasted Broccoli and Potatoes (one pan)
This recipe for roasted broccoli and potatoes uses only 1 pan and 5 simple ingredients to make a delicious and nutritious side dish! It's a perfect recipe for a weeknight dinner or holiday get together with friends and family. Roasting both broccoli and potatoes together saves time and dishes (yay!) This easy side dish is a real winner🏅
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Servings: 4 people
Equipment
- Sheet pan or large baking tray
Ingredients
- 4 cups Broccoli - fresh
- 4 cups mini potatoes cut in half
- 2 tablespoon Olive oil
- Lemon
- Kosher salt
Instructions
- Pre-heat oven to 425 degrees F.
- Get the broccoli washed and cut into bite-sized pieces. Cut up the stems too!
- Prep the potatoes - if using mini, just rinse them. No need to peel them.
- Place the potatoes on a large sheet pan and arrange to take up half the pan. Drizzle with olive oil and sprinkle with some kosher salt. Stir on pan.
- Roast the potatoes in the pre-heated oven for 20 minutes, turning halfway.
- Take the pan out of the oven and add the prepped broccoli to the other half of the pan. Drizzle with olive oil and some salt; stir.
- Roast for another 10-13 minutes. When you pierce the broccoli stem with a fork, it should still be firm.
- Plate the broccoli and potatoes and finish with fresh lemon juice on top. Serve warm.
Notes
Leftover will be good in the fridge for about 3 days.