Quick veggie combo (Printable Recipe)
# What You’ll Need:
→ Main Ingredients
01 -
1½ lbs baby potatoes or regular spuds cut into small chunks
02 -
2 bunches broccoli
03 -
4 tablespoon olive oil
04 -
1 teaspoon garlic powder
05 -
½ teaspoon salt
06 -
½ teaspoon red chili flakes (if you like heat)
07 -
¼ teaspoon onion powder
08 -
A few grinds of black pepper
09 -
½ cup shredded parmesan or pecorino romano cheese
10 -
Juice from half a lemon
# Step-by-Step Directions:
01 -
Get your oven hot at 425ºF and put parchment paper on a big baking tray.
02 -
Cut the baby potatoes in half and mix with 2 tablespoon olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, chili flakes, ⅛ teaspoon onion powder and some black pepper. Lay them out on the tray and cook for 30 minutes.
03 -
While potatoes are cooking, chop the broccoli into small pieces. You can use the stems too if you want. Toss with the remaining oil and spices.
04 -
When 30 minutes is up, throw the broccoli onto the tray and cook another 15-20 minutes. Scatter cheese over everything and stir it all up. Cook 5 more minutes. Take it out, squeeze lemon juice on top and serve right away.
# Additional Notes:
01 -
No dairy version: Skip the cheese or try 1-2 tablespoon nutritional yeast instead.
02 -
Flavor twists: Change up the spices however you want. Go Italian with thyme, basil and rosemary. Or try Mexican flavors using cumin, chili, oregano and paprika.
03 -
Time saver: Cut your veggies earlier in the day. Keep them in the fridge in a container until you're ready to cook them.
04 -
Keeping leftovers: Store any extras in a container in your fridge. Try to eat them within 2 days. Warm up in the microwave for 30 seconds, or pop in the oven or air fryer at 400ºF for a few minutes until hot.