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Roasting is one of my favorite cooking methods. It brings out a completely different flavor profile in the vegetables - sweet, savory, with just a hint of char.
This dish is one of my favorites and you can completely scale down the size if you’d like. I took it to a family gathering where it was served as a side dish but I’ve also made a huge batch at the beginning of the week to take for lunches at work. About halfway through the week, I started adding a feta cheese that was flavored with tomato and basil and, oh my goodness, it was magical.
First and foremost, preheat your oven to 425 degrees. You’ll want it to be completely hot before you put in your vegetables. It will help to crisp the potatoes and broccoli without steaming them.
Toss the veggies together on a baking sheet and drizzle with a good olive oil.
This is the time when you can really customize the recipe using your favorite herbs and spices. If you prefer to cook using Mediterranean flavors, consider using basil, thyme, and oregano. Looking to take the dish in a Mexican direction? Try sprinkling on some ancho chili powder, cumin, and coriander. For this recipe, I used dill, black pepper, thyme, and rosemary. Regardless of what you use, you’ll want to make sure to evenly coat your potatoes and broccoli.
Put in the oven and cook for 20 - 30 minutes. You’ll want to keep an eye on them and remove them when the edges are crispy. When you pull them from the oven, sprinkle with salt and pepper and serve with a side of ketchup.
What’s that, you say? Ketchup on broccoli? Just trust me, friend. You’ll thank me!
Roasted Broccoli and Potatoes
2 large sweet potatoes, peeled and chopped
4 russet potatoes, peeled and chopped
1 bunch broccoli, chopped
Equal parts dill, pepper, thyme, rosemary
2 tablespoons organic olive oil (strive for first-cold pressed)
Preheat the oven to 425 degrees.
Peel and chop the sweet potatoes and russet potatoes. Chop the broccoli florets to roughly the same size.
Combine on a baking sheet. Drizzle with olive oil and season with herb mixture. Toss to coat.
Roast for 20 - 30 minutes, checking every 10 minutes until the edges are crispy and the vegetables are golden. Remove from oven, top with salt and pepper, and serve immediately. This dish can be served with a side of ketchup.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.