Description
Roasted potatoes and broccoli unite two wholesome sides into one pan. Remember to drench them in seasonings, put them in the oven, and let them roast until potatoes turn crisp golden brown and broccoli gets nice charred edges. This vegan-friendly dish can be paired with almost everything and makes a boring meal into a fancy one. Dip it in my creamy dill sauce and see yourself saying, “I never hated these veggies!”
Ingredients
Scale
- 700g / 24 oz small potatoes, skin on (washed and cleaned)
- 300g broccoli, chopped into even florets
- 1 medium clove of garlic, smashed, or powder if you like
- 1 tsp paprika powder
- 1 tsp oregano, dried
- 4 tablespoons / ¼ cup olive oil (2 tbsp for potatoes and 2 for broccoli)
- 2 tsp Salt
- A few pinches of black pepper
- 1 tbsp fresh parsley, finely chopped
- 1 tsp lemon juice
- Parmesan cheese, for topping (optional)
My creamy dill sauce
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 clove of garlic, minced
- 1 tsp chopped dill.
Instructions
- Prepare and cut the veggies: Wash the potatoes and broccoli and pat them dry. Cut the small Yukon gold potatoes or any potatoes in half or into bite-sized pieces. Chop the broccoli crown into even-sized florets. You can include the stalk or leave it. If adding the stalk, peel the outer hard fibrous part and cut it into small pieces.
- Season potatoes: Season the potatoes with paprika powder, oregano, a teaspoon of Salt, 2 tablespoons of olive oil, and few pinches of pepper. Stir until the seasoning coats the potatoes well.
- Season the broccoli: Combine chopped parsley, smashed garlic, a few pinches of black pepper, 1 teaspoon salt, and the remaining two tablespoons of olive oil in a small bowl. Drizzle on the broccoli and stir to coat it well. (Season broccoli while potatoes are roasting in the oven)
- Bake the potatoes: Spread the coated potatoes in a large baking dish or tray in a one layer and bake in your oven at 200°C, which is approximately 392°F, for about 30 minutes.
- Add Broccoli Halfway: After roasting the potatoes for 30 minutes, spread the seasoned broccoli on half-baked potatoes and drizzle lemon juice on them to enhance the flavor. Roast them for another 15-20 minutes or until they are light crisp and tender.
- Make toppings: Remove the baking dish from the oven and sprinkle parmesan while the broccoli potato casserole is hot. Watch the cheese melt, creating an iconic cheese and broccoli potato bake. Serve along with rice, stir fries, my creamy dill sauce, and tender meat for a complete meal.
- Prepare My Creamy Dill Sauce: Mix sour cream, mayonnaise, minced garlic, and chopped dill and serve along with the roasted potatoes and broccoli.
Notes
- If you want to save your time by not peeling the potatoes and buy pre-chopped broccoli.
- Cut equal-sized potatoes and florets so they roast at an equal rate.
- If you are roasting other vegetables, such as carrots, cauliflower, squash, tomatoes, zucchini, or any other vegetable, you must know their moisture content. Vegetables with a high moisture content roast faster than those with low moisture content, so change the baking time accordingly.
- Before roasting them, make sure you dry them completely by patting them dry.
- Never cover the baking dish while roasting because the steam condenses, and water doesn’t find space to escape.
- Don’t overcrowd the pan because they won’t roast, but rather steam trapped in them, making them soggy. I add broccoli on top of them because potatoes are half-baked and caramelized in their seasoning, and broccoli on top has enough space to shrink and tenderize at the same time. If you want to make them in bulk, then roast them in batches.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Meals