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white plate with mixed vegetables
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Herb Roasted Potatoes and Broccoli

This easy but elegant side dish is the perfect way to round out any meal. Velvety roasted potatoes and crispy broccoli make a delicious and balanced veggie duo.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: meal prep, one-pan, roasted
Servings: 6
Calories: 157kcal
Author: Chelsea Jackle, RDN

Equipment

  • large sheet pan

Ingredients

  • 1.5 lbs baby potatoes
  • 1 lb broccoli florets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic
  • 2 tbsp fresh rosemary (or thyme) finely chopped

Instructions

  • Preheat oven to 425°F.
  • Add potatoes and broccoli to a large mixing bowl. Drizzle with olive oil and toss to coat. Sprinkle with salt, pepper, garlic, and chopped fresh herbs, then toss again. Add vegetables to a large baking sheet and spread out in a single layer.
  • Roast for 15 minutes, or until the potatoes are fork-tender. (Depending on the size of your baby potatoes, you may need to cook longer, about 20 minutes total.)
  • Serve immediately with your protein of choice or store for later for an easy meal prepped side dish.

Notes

  • Please note that nutrition facts are an estimate and can vary widely based on amounts and specific types used.

Nutrition

Calories: 157kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 420mg | Potassium: 727mg | Fiber: 5g | Sugar: 2g | Vitamin A: 495IU | Vitamin C: 90mg | Calcium: 54mg | Iron: 2mg