Roasted Broccoli and Potatoes(Crispy & Garlicky)
These Roasted Broccoli and Potatoes are crispy and garlicky. An effortless recipe that's perfect for busy weeknights or simple meal prep.
Servings: 4 Servings
Calories: 295kcal
Ingredients
- 1.5 lbs Yukon Gold potatoes cut into ¾-inch cubes(red/baby potatoes)
- 3 tablespoon olive oil divided
- 1 teaspoon dried rosemary crushed
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 cups broccoli florets
- 3 cloves garlic minced
- ⅓ cup grated Parmesan cheese (optional, omit for dairy-free)
- 1 lemon zest and juice
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss potatoes with 2 tablespoon olive oil, rosemary, garlic powder, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the prepared sheet pan. Place on the middle rack and roast for 20 minutes.
- Meanwhile, in the same bowl, toss broccoli with garlic and the remaining 1 tablespoon olive oil until well coated.
- Remove the pan from the oven and flip the potatoes. Push the potatoes to one side of the sheet pan, then add the broccoli in a single layer on the empty space.
- Return to the oven and roast for 15 more minutes, until potatoes are golden, crispy, and broccoli is crisp at the edges.
- Sprinkle lemon zest and Parmesan(if using) over the hot vegetables, letting it melt slightly.
- Squeeze fresh lemon juice over everything, toss gently, and serve hot and crispy.
Notes
- To make it dairy-free, simply skip the Parmesan or substitute nutritional yeast for a similar savory finish.
- Easy ingredient swaps include avocado oil or butter instead of olive oil, Italian seasoning instead of rosemary, and Pecorino Romano or Asiago for a cheese variation.
- Heat level can be adjusted: mild with black pepper only, medium with red pepper flakes, or hot with cayenne or hot sauce added after roasting.
- Best texture tip: cut vegetables evenly and give potatoes a head start before adding broccoli, then roast them side by side so everything turns out crisp without getting soggy.
- Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat in the oven or air fryer to restore crispness.
Nutrition
Calories: 295kcal | Carbohydrates: 39g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 471mg | Potassium: 1000mg | Fiber: 6g | Sugar: 3g | Vitamin A: 508IU | Vitamin C: 109mg | Calcium: 139mg | Iron: 2mg
