Roasted Potatoes and Broccoli
Servings: 4
Calories: 159kcal
Ingredients
- 1 lb Russet potatoes diced into ½ inch cubes
- 1 head Broccoli about ¾ - 1 pound, cut into ¾ inch florets
- 1 tablespoon avocado oil
- ½ teaspoon fine sea salt plus additional to taste
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425 °F and line a large sheet pan with a silicone liner or parchment paper.
- Add the diced potatoes, broccoli, avocado oil, salt and pepper to a bowl and toss to evenly coat.
- Spread the vegetables into a single layer on the prepared baking sheet.
- Roast in the preheated oven for 25-35 minutes, stirring every 10-15 minutes until the vegetables are tender and slightly crispy.
- Serve.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave until warmed through or in the oven at 350 F for 10-15 minutes.
Nutrition
Calories: 159kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 334mg | Potassium: 833mg | Fiber: 4g | Sugar: 3g | Vitamin A: 708IU | Vitamin C: 108mg | Calcium: 69mg | Iron: 2mg
