Veggie oven combo (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 tbsp olive oil
02 -
2 heads of broccoli
03 -
1½ pounds potatoes (mini or regular), cut into small chunks
04 -
1 tsp garlic powder
05 -
¼ tsp onion powder
06 -
½ tsp salt
07 -
A few twists of black pepper
08 -
½ tsp red pepper flakes (optional)
09 -
Juice from half a lemon
10 -
½ cup grated pecorino romano or parmesan cheese
# Instructions:
01 -
Set your oven to 425ºF and cover a big baking tray with parchment paper.
02 -
Cut the potatoes in half. Mix with 2 tbsp olive oil, 1 tsp garlic powder, ¼ tsp salt, chili flakes if you want some heat, ⅛ tsp onion powder, and some black pepper. Lay them out on the tray, then cook in the oven for 30 minutes.
03 -
While the potatoes cook, slice the broccoli into smaller tree-like pieces. You can chop the stems too if you're into that. Toss them with the other 2 tbsp of oil and the rest of the seasonings.
04 -
After 30 minutes, throw the broccoli onto the tray with the potatoes. Roast everything together for 15-20 extra minutes. Sprinkle the cheese on and give it all a stir. Pop it back in for another 5 minutes. Once out of the oven, pour the lemon juice over and enjoy right away.
# Notes:
01 -
Going dairy-free? Skip the cheese or swap it for a tablespoon or two of nutritional yeast.
02 -
Season it your way! Try some Italian vibes with rosemary, basil, and thyme. Or go bold with paprika, cumin, chili, and oregano for something Mexican-inspired.
03 -
Make it easier by chopping your broccoli and potatoes early. Keep them in the fridge in a sealed container until you're ready to toss and bake.
04 -
Leftovers can go into a sealed container in your fridge. They’ll stay good for about two days. Warm them up fast in the microwave for 30 seconds or use an oven/air fryer at 400ºF for a few minutes.