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 Each Shallot minced
- 1-½ Pounds Yellow Potatoes halved
- Salt and Pepper to taste
- 2 Each Broccoli Heads cut and trimmed into florets
- 2 Tablespoons Parmesan Cheese freshly grated
- 1 teaspoon 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.½ Cup Olive Oil, 6 Cloves Garlic, ½ Tablespoon Creole Seasoning, 2 Teaspoons Lemon Juice, 1 Each Shallot
- Add the halved baby potatoes and toss them in the olive oil to coat completely.1-½ Pounds Yellow Potatoes
- 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.2 Each Broccoli Heads
- 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.Salt and Pepper to taste
- 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.2 Tablespoons Parmesan Cheese, 1 teaspoon Fresh Parsley
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.
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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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