Broccoli Potatoes
Elevate your weeknight meals with this vibrant and savory Broccoli Potatoes recipe! Perfectly roasted Russet potatoes and tender broccoli florets come together in a harmony of flavors, enhanced by garlic, paprika, and a sprinkle of dried oregano. A light drizzle of olive oil ensures crispy, golden edges, while an optional Parmesan topping adds a luscious touch of cheesy indulgence. Finished with a splash of fresh lemon juice, these roasted vegetables strike the perfect balance between earthy, tangy, and smoky. This easy, oven-roasted dish comes together in just 50 minutes and serves as an excellent side or hearty vegetarian main course. Whether you’re meal prepping or creating a wholesome dinner, these Broccoli Potatoes are sure to delight your taste buds while packing in nutrient-rich ingredients.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 cups Broccoli florets
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 cup Parmesan cheese, grated (optional)
- 1 tablespoon Fresh lemon juice
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash the potatoes thoroughly and cut them into 1-inch cubes. Place them in a large mixing bowl.
Trim the broccoli florets into bite-sized pieces and add them to the bowl with the potatoes.
Drizzle the olive oil over the potatoes and broccoli, and add the minced garlic, salt, black pepper, paprika, and dried oregano. Toss everything together until the vegetables are well coated.
Spread the seasoned potatoes and broccoli in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded to ensure even roasting.
Roast in the preheated oven for 25 minutes, stirring halfway through to prevent sticking and to ensure even cooking.
After 25 minutes, sprinkle the grated Parmesan cheese over the vegetables, if using, and return the baking sheet to the oven for another 5-10 minutes, or until the potatoes are fork-tender and the broccoli is slightly crispy.
Remove the baking sheet from the oven and drizzle the lemon juice over the roasted vegetables for a tangy finish.
Serve hot as a side dish or enjoy as a wholesome main course. Optionally, garnish with additional Parmesan or fresh herbs like parsley.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4340 mg | 189% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 11.8 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1569 mg | 121% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 4110 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
