Roasted Potatoes with Broccoli Recipe

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A rustic wooden table showcases a baking sheet filled with roasted broccoli, potatoes, and lemon slices. Beside it, a plate holds a portion of the vegetables and sweet potato stuffing, accompanied by a fork. Small bowls of spices rest on a burlap cloth nearby.

Roasted Potatoes with Broccoli Recipe

Roasted potatoes, broccoli and bell peppers are golden from a sprinkling of turmeric and fragrant with the last remaining dry summer herbs.

Course Side Dish

Cuisine Middle Eastern, vegan

Keyword roasted potatoes with broccoli

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 291kcal

Author Ksenia Prints

Equipment

Ingredients

1 lb potatoes
2-3 lemons
2 crowns of broccoli
2 bell peppers
½ teaspoon turmeric
1 TB paprika
½ TB dried minced onion
1 teaspoon chilli powder
1 teaspoon garlic powder
½ tablespoon dried oregano
½ tablespoon dried thyme
⅛ cup olive oil
Salt and pepper to taste

Instructions

Chop all vegetables coarsely: slice potatoes and lemons, break broccoli into florets, and cut bell peppers into thick strips.
In a large bowl, combine vegetables with seasonings and olive oil. Mix well until all vegetables are evenly coated.
Cover a baking sheet with parchment paper or a silicone mat. Arrange vegetables in a single layer.
Roast at 425F for 30 mins. Serve immediately, making sure to get all the dressing out of the pan. Roasted lemon potatoes, broccoli and peppers will keep in the fridge in a sealed container for five days, their flavours intensifying.

Nutrition