Description
A comforting dish of roasted mini potatoes and broccoli that brings flavors and happiness to any meal.
Ingredients
- 1½ lbs mini potatoes, chopped into bite-sized pieces
- 2 bunches broccoli, cut into florets
- 4 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon red chili flakes (optional)
- ¼ teaspoon onion powder
- A few cracks of black pepper
- ½ cup grated Parmesan or Pecorino Romano cheese (optional)
- Juice of ½ lemon
Instructions
- Preheat your oven to 400°F.
- In a large bowl, toss the chopped potatoes with 2 tablespoons of olive oil, garlic powder, salt, red pepper flakes (if using), onion powder, and black pepper until well coated.
- Spread the seasoned potatoes out on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway through.
- While the potatoes roast, toss the broccoli florets in a separate bowl with the remaining olive oil and a pinch of salt and pepper.
- Once the potatoes are golden and tender, add the broccoli to the baking sheet and roast for an additional 15-20 minutes.
- After roasting, sprinkle with cheese if desired and drizzle with lemon juice before serving.
Notes
For a vegan option, substitute cheese with nutritional yeast. You can also use sweet potatoes instead of regular ones for a different flavor.
