Garlic Roasted Potatoes and Broccoli
This easy sheet pan Garlic Roasted Potatoes and Broccoli recipe delivers crispy potatoes, caramelised broccoli and big flavour with simple ingredients.
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Servings: 4
Calories: 247kcal
Equipment
- Bowl
- Sheet Pan
Ingredients
- 1.5 pounds baby potatoes halved
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 head of broccoli cut into florets
Instructions
- Preheat the oven to 220°C / 425°F.
- Place the potatoes into a large bowl and toss with 1tablespoon of the olive oil, garlic powder, salt and pepper.
- Place baby potatoes onto the baking sheet and bake for 15 minutes, stirring halfway through.
- Toss the broccoli florets in the remaining oil, then add to the baking sheet with the potatoes. Return the baking sheet to the oven and roast for 15 minutes or until the potatoes are crispy and the broccoli is cooked and turning golden.
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Notes
- Use a large baking sheet so the vegetables roast instead of steam.
- Dry potatoes thoroughly before seasoning.
- Do not overcrowd the pan.
- Stir potatoes halfway through cooking.
- Cut broccoli into similarly sized florets.
- Preheat the oven fully before roasting.
- If your broccoli browns too quickly, move it toward the center of the pan.
- For extra crisp potatoes, place the baking sheet in the oven while it preheats.
Nutrition
Calories: 247kcal | Carbohydrates: 40g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 352mg | Potassium: 1207mg | Fiber: 8g | Sugar: 4g | Vitamin A: 951IU | Vitamin C: 169mg | Calcium: 93mg | Iron: 3mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.