Roasted potatoes and broccoli are a great pairing for a simple sheet pan recipe. Crispy baby potatoes with tender broccoli then drenched in lemon juice.
A great pairing for delicious flavors and nutrition packed, say hello to the dynamic duo of crispy roasted potatoes and tender broccoli! This mouthwatering combination is not only a feast for your taste buds, but it also provides a nutrient-packed punch.
When these two ingredients come together, magic happens. The crispy and golden roasted potatoes offer a satisfying crunch, while the tender broccoli brings a fresh and vibrant flavor to the table. Not to mention, this pairing is incredibly versatile, suiting a wide range of main dishes, from roasted chicken to grilled steak.
Not only is this dish a treat for your taste buds, but it’s also a nutritional powerhouse. Potatoes are a good source of vitamin C and potassium, while broccoli offers a wealth of vitamins A and C, as well as fiber. Together, they provide a well-rounded and balanced approach to your meal, ensuring you get both the satisfaction and the nourishment you need.
So why not bring these two powerhouses together in your next meal? Explore the endless possibilities of this delicious and healthy duo!
How To Make Roasted Potatoes And Broccoli
Ingredients needed
- Baby Yukon potatoes
- Broccoli
- Vegetable oil or olive oil
- Salt & pepper
- Lemon
Quick tip for the best flavors in roasted veggies
Anything acidic will go great with this recipe if you do not have lemon on hand. Red wine vinegar and balsamic are other great choices to toss the roasted broccoli and potatoes in when finished.
Making the roasted potatoes and broccoli recipe
- Preheat the oven to 400F.
- Halve the potatoes then toss in 1 TB vegetable or olive oil and season with salt and black pepper to personal preference.
- Oil the sheet pan with 1 TB of oil. Add the potatoes cut side down and bake for 25 minutes.
- When the time is up, toss the broccoli in 1 TB of oil, then add salt and pepper as well. Flip the potatoes over then place on the sheet pan with the potatoes.
- Cook the potatoes with the broccoli for the remaining 20-25 minutes.
- Remove from the oven. Before serving garnish with lemon zest and toss in lemon juice.
What to serve with the recipe
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Roasted Potatoes And Broccoli
Ingredients
- 1 pound baby Yukon potatoes, halved
- 10-12 ounce fresh broccoli
- 1 lemon, juiced
- 2 tablespoon vegetable oil
- salt & pepper to taste
Instructions
- Preheat the oven to 400℉.
- Halve the potatoes then toss in 1 TB vegetable or olive oil and season with salt and black pepper to personal preference.
- Oil the sheet pan with 1 TB of oil. Add the potatoes cut side down and bake for 25 minutes.
- When the time is up, toss the broccoli in 1 TB of oil, then add salt and pepper as well. Flip the potatoes over then place on the sheet pan with the potatoes.
- Cook the potatoes with the broccoli for the remaining 20-25 minutes.
- Remove from the oven. Before serving garnish with lemon zest and toss in lemon juice.