Roasted Potatoes and Broccoli
Slightly crunchy and perfectly seasoned roasted potatoes and broccoli are a great side dish for Thanksgiving or even a weeknight meal.
Ingredients
- ½ Cup Olive Oil
- 6 Cloves Garlic minced
- ½ Tablespoon Creole Seasoning
- 2 Teaspoons Lemon Juice
- 1 Shallot minced
- 1-½ lb Baby Yellow Potatoes halved
- Salt and Pepper to taste
- 2 Heads Broccoli cut and trimmed into florets
- 2 Tablespoons Parmesan freshly grated
- Fresh Parsley chopped (optional garnish)
Instructions
- Preheat the oven to 425°F.
- In a large bowl, mix the olive oil, minced garlic, shallots, Creole Seasoning and lemon juice.
- Add the halved baby potatoes and toss them in the olive oil to coat completely.
- Lay out on a baking sheet and sprinkle with a little salt and pepper.
- Bake for 25 minutes, turning half way.
- Add the broccoli florets to the large mixing bowl with the remaining olive oil etc. Toss to coat.
- Nudge the potatoes over to one half of the baking sheet and lay out the broccoli on the sheet. Sprinkle the broccoli with a little salt and pepper and bake for 15 minutes.
- After the cooking time toss the potatoes and broccoli together and decant to a serving dish.
- Sprinkle parmesan cheese over the top, and a little parsley if desired.
Notes
The cheese is flexible, choose your favorite.
If you don't have Creole seasoning you can either make your own, or use another seasonall type seasoning.
Nutrition
Serving: 1g | Calories: 362kcal | Carbohydrates: 44g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Cholesterol: 2mg | Sodium: 422mg | Fiber: 8g | Sugar: 4g
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