Simple veggie side dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1½ lbs mini potatoes or regular potatoes chopped into bite size pieces
02 -
2 bunches broccoli
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4 tablespoon olive oil
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1 teaspoon garlic powder
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½ teaspoon salt
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½ teaspoon red chili flakes (optional)
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¼ teaspoon onion powder
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Few cracks of black pepper
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½ cup grated parmesan or pecorino romano cheese
10 -
Juice of ½ lemon
# Instructions:
01 -
Preheat the oven to 425ºF and line a large baking sheet with parchment paper.
02 -
Slice the mini potatoes in half and toss with 2 tablespoon olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt and chili flakes, ⅛ teaspoon onion powder and a few cracks of black pepper. Spread the potatoes on the baking sheet and roast for 30 minutes.
03 -
While the potatoes are roasting, slice the broccoli into florets. If you want, you can also chop up the stems. Toss the broccoli with the other half of the oil and seasonings.
04 -
After 30 minutes, add the broccoli to the baking sheet and roast for another 15-20 minutes. Sprinkle the cheese on top and stir the veggies. Bake for another 5 minutes. Remove from the oven, drizzle with lemon juice and serve immediately.
# Notes:
01 -
Dairy-free: Omit the parmesan cheese or substitute with 1-2 tablespoon of nutritional yeast.
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Other seasonings: Feel free to customize with your favourite seasonings. You can make these veggies Italian-style with some thyme, basil, and rosemary. Make it Mexican-style with some cumin, chili, oregano, and paprika.
03 -
Make ahead: Cut down on prep time by slicing the potatoes and broccoli beforehand. Store in a closed container in the fridge until ready to season and bake.
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Storage: Cooked veggies can be stored in a closed container in the fridge. They are best consumed within 2 days. Reheat in the microwave for 30 seconds, or in the oven or air fryer at 400ºF for a few minutes until warmed.