Roasted Broccoli and Potatoes
Roasted broccoli and potatoes are crispy-edged, lemony, perfectly spiced, and ready on one sheet pan in under 30 minutes.
Servings: 4 Servings
Calories: 86kcal
Ingredients
- 1 pound baby potatoes cut into ¾-inch pieces
- 4 cups broccoli florets cut into 1 to 1½-inch florets
- 2 tablespoons butter melted
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ¾ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes adjust to taste
Instructions
- Preheat the oven to 425°F. Place the oven rack in the center. Line a large, preferably 18 x 13-inch rimmed metal sheet pan with parchment paper, or lightly grease it.
- Cut the baby potatoes into ¾-inch pieces. Keep them small and even so the y cook quickly and finish in under 30 minutes.
- In a large bowl, add the potatoes, butter, garlic powder, paprika, salt, black pepper, and red pepper flakes. Stir until the potatoes are evenly coated.
- Spread the potatoes on the sheet pan in a single layer, without crowding. Roast for 12 minutes.
- While the potatoes roast, add the broccoli florets to the same mixing bowl. Toss with any remaining seasoned oil, then add the lemon zest and fresh lemon juice. Stir again until the broccoli is lightly coated.
- Remove the sheet pan from the oven after 12 minutes. Gently move the potatoes around, then add the broccoli to the pan. Spread everything out in a single layer.
- Return the sheet pan to the oven and roast for another 12 to 15 minutes, until the potatoes are fork-tender and golden, and the broccoli has lightly browned, crispy edges.
- And serve hot.
Notes
- Cut the potatoes into small ¾-inch pieces so they roast quickly and cook through before the broccoli gets too soft.
- You can use baby potatoes, Yukon Golds, red potatoes, russets, golden potatoes, or sweet potatoes for this recipe.
- Adjust the heat with red pepper flakes: use less for mild heat, ½ teaspoon for medium heat, or add cayenne, hot sauce, or buffalo sauce for more spice.
- For extra flavor, add grated Parmesan during the last 5 minutes of roasting, or finish with fresh herbs like thyme, dill, chives, or parsley.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F for 4 to 6 minutes.
Nutrition
Calories: 86kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 514mg | Potassium: 314mg | Fiber: 3g | Sugar: 2g | Vitamin A: 904IU | Vitamin C: 83mg | Calcium: 48mg | Iron: 1mg
