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–+ servings
top view of baking sheet with cooked potatoes and broccoli
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Roasted Broccoli And Potatoes

This Roasted Broccoli And potatoes recipe is a simple way to prepare an easy and yummy side dish. Easy to put together these vegetables are seasoned with pesto and garlic. It’s a delicious way to complement your main dish whether it is fish or meat all year round.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: european, French, north american, vegetarian
Keyword: broccoli, feta, pesto, potatoes, Provence, roasted
Servings: 4 people
Calories: 521kcal
Author: Mélanie

Equipment

  • Chef knife
  • Cutting board
  • Oven baking sheet

Ingredients

  • 4 potatoes
  • 2 broccoli heads
  • 6 tablespoon olive oil
  • 1 tablespoon pesto
  • 4 garlic cloves chopped
  • ½ cup crumbled feta
  • 1 teaspoon sea salt

Instructions

  • Wash your potatoes and broccoli.
  • Preheat the oven at 425F.
  • With your knife and chopping board, cube your potatoes all in the same size.
  • Separate the florets from the broccoli. Cut the stems into cubes, the same size as the potatoes. Set aside.
  • In a big bowl, put the olive oil, pesto and garlic, stir well. Add in the potatoes and broccoli and toss well. A
  • On a baking sheet, with a parchment paper or silicone mat, spread the vegetables evenly.
  • Cook for 30 minutes and toss halfway. Depending on the oven, add another 5 minutes if needed.
  • Top with the crumbled feta and serve!

Notes

Any questions? Check the FAQ section above this recipe card.
www.bonappeteat.ca

Nutrition

Calories: 521kcal | Carbohydrates: 59g | Protein: 16g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 17mg | Sodium: 940mg | Potassium: 1881mg | Fiber: 13g | Sugar: 8g | Vitamin A: 2053IU | Vitamin C: 314mg | Calcium: 273mg | Iron: 4mg