Can you roast potatoes and broccoli at the same time?

No, I only recommend roasting the potatoes separately first because they take longer to cook. They also get crispier when they have more space on the baking sheet at first.

Should I boil the potatoes before roasting?

No, I don't find it necessary with this recipe at all. They cook really well without parboiling.

Roasted Potatoes and Broccoli

Name: Roasted Potatoes and Broccoli
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Cuisine: American
Ingredients: 2 tbsp avocado oil (or other cooking oil); 1 tsp dried thyme; 1 tsp garlic powder; ½ tsp onion powder; ½ tsp fine sea salt; ½ tsp freshly ground black pepper; 1 lb yellow potatoes, peeled and diced; 1 lb broccoli florets (1 large head of broccoli); 2 tbsp grated parmesan or pecorino cheese (optional); A squeeze of lemon

Description

These Roasted Potatoes and Broccoli are crispy, flavorful, and so easy to make! Topped with crispy parmesan cheese, this is a great side dish for any fall and winter dinner. Easy enough to make on weekdays and perfect for meal prep!

Ingredients

Units Scale

2 tbsp avocado oil (or other cooking oil)
1 tsp dried thyme
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 lb yellow potatoes, peeled and diced
1 lb broccoli florets (1 large head of broccoli)
2 tbsp grated parmesan or pecorino cheese (optional)
A squeeze of lemon

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Instructions

Preheat your oven to 400°F and prepare a large baking sheet lined with parchment paper.
In a small bowl, whisk together avocado oil, dried thyme, garlic powder, onion powder, sea salt, and black pepper.
Dice your potatoes and dry them using a paper towel. This is an important step to get them extra crispy.
Add diced potatoes to your prepared baking sheet and drizzle with half of the oil mixture.
Toss to coat well and spread the potatoes on the baking sheet. The more space they have, the better they will roast.
Roast the potatoes for 20 minutes.
Take the pan out of the oven, flip the potatoes, and push them over to one side.
Add broccoli florets and toss them with the remaining oil mixture. Keep the broccoli in a single layer if possible to avoid it steaming.
Roast for another 15 minutes.
Sprinkle the roasted vegetables with grated parmesan cheese if desired, and return them to the oven for 2 minutes just to melt the cheese.
Finish with a squeeze of lemon and serve with more parmesan and black pepper if desired. Enjoy!

Notes

Storing: Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.

Reheating: Preheat your oven to 300°F and spread the veggies on a baking sheet lined with parchment paper. Roast for 10 minutes. Or you can reheat them in a non-stick skillet with a splash of water or a little bit of oil or butter for 5-10 minutes or until warmed through.