Ingredients
3 large potatoes, diced
2 cups broccoli florets
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon dried thyme
Salt and pepper to taste
Optional: grated Parmesan cheese, lemon zest for garnish
Instructions
Preheat the Oven: Set your oven to 400°F (200°C) and allow it to preheat.
Prep the Vegetables: In a large mixing bowl, combine the broccoli florets and diced potatoes.
Season: Drizzle the olive oil over the vegetables, ensuring even coverage. Sprinkle garlic powder, smoked paprika, dried thyme, salt, and pepper. Toss everything together until the vegetables are well coated.
Roast: Spread the seasoned broccoli and potatoes evenly on a baking sheet. Ensure they’re in a single layer for even roasting.
Bake: Place the tray in the oven and roast for 25-30 minutes. Halfway through, flip the vegetables to ensure they roast evenly. Bake until the potatoes are golden and crispy, and the broccoli edges are slightly charred.
Serve: Once done, remove the tray from the oven. If desired, sprinkle with grated Parmesan cheese or a touch of lemon zest for an added burst of flavor. Serve hot.
Enjoy.