Oven Roasted Potatoes and Broccoli
Oven-roasted broccoli and potatoes are a quick, tasty vegetable side dish, perfect for busy weeknights or as an appetizer. This easy, one-pan recipe features crispy potatoes and tender broccoli in a vegan, vegetarian, and gluten-free bake, topped with dairy-free parmesan for added flavor.
Ingredients
- 17.6 oz (500 grams) potatoes (diced)
- 17.6 oz (500 grams) broccoli (cut into florets)
- 2 tablespoons olive oil (extra virgin)
- 1 teaspoon onion powder (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon salt (divided)
- 1 tablespoon freshly squeezed lemon juice (optional)
- 2 tablespoons vegan parmesan (optional)
Instructions
- 1
Roast potatoes: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss potato cubes (about 2 cm or ¾ inch) with 1 tablespoon olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt. Roast for 15 minutes.
- 2
Add broccoli florets: While the potatoes are baking, toss the broccoli with 1 tablespoon olive oil, ½ teaspoon onion powder, ½ teaspoon garlic powder, and ½ teaspoon salt in a bowl. Remove the potatoes from the oven and add the broccoli to the pan. Roast for an additional 10-12 minutes.
- 3
Serve warm with lemon juice and dairy-free parmesan.
Cook it from the original
This recipe comes from goeatgreen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on goeatgreen.com