Roasted Potatoes and Broccoli is an easy side dish for a weeknight dinner or meal prep, made with red potatoes, broccoli, olive oil, and seasoning, ready in under 60 minutes!
Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside. In a small bowl, mix together the spices, dijon, and olive oil.
Add potatoes to a dry mixing bowl and drizzle with half of the oil and spice mixture. Toss to coat, then transfer to the prepared baking sheet, spreading out evenly. Bake the potatoes for 25 minutes.
Add broccoli to the same mixing bowl and toss to coat with the remaining oil and spice mixture. Add broccoli on top of potatoes and stir with a spatula. Roast for an additional 20-25 minutes, or until broccoli is crisp-tender and a fork goes through the potatoes easily.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate leftovers in an airtight container for 2-3 days. Freeze leftovers in an airtight container for 2-3 months. Cooking Tips
It's important to roast the potatoes first because they take longer to cook than the broccoli. The other option is cutting the potatoes much smaller, more like hash browns.
You can also use a large baking dish or roasting pan.
If you want crispy potatoes, soak them first. Cut the potatoes into quarters. Place them in a large mixing bowl and cover with water, soaking for at least 30 minutes. After time is up, drain and dry well with a paper towel.