Sheet pan potatoes and broccoli
Sheet pan potatoes and broccoli are a perfect side dish for any meal. The vegetables are roasted with olive oil, spice mix, and fresh rosemary.
Equipment
- 1 large bowl
- 1 Medium Pot
- 1 large baking pan
- 1 sheet of parchment paper
Ingredients
- 1 pound broccoli whole head with stalks
- 1 pound baby gold potatoes
- 3 Tablespoons olive oil
- 1 Tablespoon finely chopped fresh rosemary
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon dry oregano
- ½ teaspoon dry basil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon black pepper or more
Instructions
- Wash the vegetables well. In a medium pot, add whole potatoes and water. Bring to boil and cook for about 15 minutes or until tender. Potatoes need to be fully or almost cooked. Drain the water and let them cool for about 5 minutes or until not too hot to handle.
- Meanwhile, dice fresh rosemary finely. Add dry spices and herbs to a small bowl and mix to combine.
- Preheat oven to 400°F. Lay parchment paper over a large baking pan. Cut broccoli into florets. Cut the potatoes in half or quarter if they are regular size.
- In a large bowl, add potatoes, broccoli, olive oil, rosemary, spice mix and salt.
- In prepared baking pan, arrange the vegetables in a single layer. Bake for 10 minutes. Use a wooden spatula to flip as many vegetables and possible. Put them back in the oven and bake for another 10 minutes or until reached desired crispiness. Enjoy!
Notes
- pick thin-skinned potatoes for roasting.
- use olive oil or ghee butter for a unique flavor.
- fresh rosemary brings this side dish to another level.
- you can easily double or triple the recipe.
Nutrition
Calories: 226kcalCarbohydrates: 30.2gProtein: 5.5gFat: 8.7gSodium: 350mgFiber: 5.2gSugar: 3.1g
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