Oven-roasted potatoes and broccoli with rosemary is a simple side dish you can have with any protein.
This healthy 2-in-1 side can be easily cooked on a sheet pan. It takes care of your veggies and carbs for the meal, so you can focus on the main dish.
lemon juice & zest
Mix oil, garlic, onion powder, chili flakes, rosemary, salt, pepper, lemon juice and zest in a small bowl.
Discard the botttom woody part of the broccoli stem. Separate the florets from the stalks.
Peel the outer green layer from the stalks. Chop the stalks into roughly 1-inch cubes.
Chop the florets uniformly, about the same size as the stalks. You can do a good job of that by chopping from the stem.
Place the chopped potatoes and stalks in a large bowl and mix in half of the seasoning.
Place the florets in another bowl and add the rest of the seasoning. Mix well until all the florets are covered.
Spread out the potatoes and broccoli stems on a sheet pan lined with parchment paper. Roast at 200°C/392°F for 20 minutes.
Take out the sheet pan from the oven. Move the potatoes to one side and spread out the florets on the other side.
Roast for another 15-20 minutes until both potatoes and broccoli are browned to your satisfaction.
lies in chopping the broccoli florets and potatoes uniformly, so they both turn out nicely browned on the outside and juicy on the inside.