Roasted Potatoes and Broccoli make a delectable, two-in-one side dish that's worthy of your holiday table, but easy enough for a busy weeknight dinner. With just 10 minutes of prep, you'll enjoy crispy potatoes and tender, lightly charred broccoli roasted at the same temperature on a single sheet pan. The key is getting your timing right.
Ingredients1 pound Yukon Gold potatoes cut into 1-inch pieces
4 tablespoons olive oil divided
Kosher salt and freshly ground black pepper to taste
½ cup grated Parmesan cheese plus more for serving (optional)
1 pound broccoli cut into florets of similar size
2 cloves garlic minced
1 tablespoon fresh lemon juice from about ½ a lemon
Method- Preheat oven to 425°F.
- Line a rimmed baking sheet with parchment paper.
- Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil and season to taste with salt and pepper; toss to coat.
- Spread in an even layer over half of the prepared baking sheet. Bake 25 minutes, stirring once halfway through.
- Meanwhile, in a large bowl toss together broccoli florets, minced garlic, remaining 2 tablespoons of olive oil and lemon juice until coated. Season with salt and pepper and toss again.
- When potatoes have roasted for 25 minutes, remove from oven and stir. Spread the seasoned broccoli florets in an even layer on the other half of the baking sheet. Bake 15 minutes.
- Remove from oven; sprinkle Parmesan cheese evenly over all; bake 10 minutes more, or until potatoes and broccoli have crispy edges.
- Gently stir to combine broccoli and potatoes and transfer to serving bowl; sprinkle with more parmesan cheese if desired. Serve hot.