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.
Servings: 4 people
Oven baking sheet
- 4 potatoes
- 2 broccoli heads
- 6 tablespoon olive oil
- 1 tablespoon pesto
- 4 garlic cloves chopped
- ½ cup crumbled feta
- 1 teaspoon sea salt
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!
Any questions? Check the FAQ section above this recipe card.
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