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    Home » Side Dishes » Roasted Broccoli And Potatoes With Pesto & Feta

    Roasted Broccoli And Potatoes With Pesto & Feta

    Published: Jul 6, 2021 · Modified: Apr 30, 2022 by Mélanie · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    close up of roasted potatoes and broccoli
    close up of roasted potatoes and broccoli
    top view of baking sheet with cooked potatoes and broccoli and tongs on the side
    close up of roasted potatoes and broccoli
    top view of baking sheet with cooked potatoes and broccoli and tongs on the side

    This Roasted Broccoli And potatoes recipe is a simple way to prepare an easy and yummy side dish. Easy to put together these vegetables are seasoned with pesto, garlic and topped with feta. It’s a delicious way to complement your main dish whether it is fish or meat all year round.

    Even though broccoli and potatoes are the stars of this one pan dish, we love the versatility of it. Feel free to add some onions or another cheese like parmesan. The pesto and garlic add a great flavour to the vegetables, and who can resist the generously sprinkled feta?

    Note to self: next time I do my roasted carrots and potatoes, I'll add some feta!

    How To Prepare It

    Even basic recipes deserve an explanation and a breakdown of the steps. Preheat your oven ahead of time while you are prepping your veggies.

    First things first, wash your veggies. I don't peel the potatoes, so I clean these babies well.

    Next, take your chef's knife and chopping board and get busy. I try to cube my potatoes all in the same size and I separate the florets of my broccoli. Don't throw the stem, cut it into cubes, the same size as the potatoes.

    Lastly, in a large bowl, pour the extra virgin olive oil, pesto, garlic, salt, and pepper. Add in the vegetables and toss well.

    One more step: Spread them evenly from the mixing bowl to a baking sheet. Bake 30 minutes at 425F.

    Note: Halfway, you can toss gently your veggies on the sheet pan to allow your roasted potatoes to crisp evenly.

    Suggestions And Other Ideas

    Like all recipes, having some alternatives is always helpful.

    Potatoes: Feel free to use yellow, white or red potatoes, small or big.

    Cheese: No feta? no problem! How about some parmesan cheese or crumbling some goat cheese?

    Suggestion: I lightly squeeze some lemon juice on the potatoes and broccoli before placing in the oven.

    FAQ For Roasted Potatoes And Broccoli

    Do you need to do anything to the potatoes before roasting them? Soaking, steaming or blanching them?

    To keep this recipe low maintenance and the prep time to a minimum, I do not do anything else with my vegetables before I cook them.

    Do you eat the stem of the broccoli?

    Absolutely! I clean them up a little by removing any leaves or little branches and cut them up like the potatoes cut so they require the same cook time. You can also add the stems to soups or fried rice and if you are not into it, save them for broth.

    Is broccoli good for you?

    Of course, rich in vitamin C and K, iron, it is also a great source of fibre. The whole family loves broccoli, try it in your pasta!

    What To Serve With It

    Most of all, this is a great side dish to eat all year round and any occasions.

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    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating on the recipe card below & and a comment about your experience. Follow me on Facebook, Pinterest, and Instagram, thanks!

    top view of baking sheet with cooked potatoes and broccoli
    Print Recipe
    5 from 3 votes

    Roasted Broccoli And Potatoes

    This Roasted Broccoli And potatoes recipe is a simple way to prepare an easy and yummy side dish. Easy to put together these vegetables are seasoned with pesto and garlic. It’s a delicious way to complement your main dish whether it is fish or meat all year round.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Side Dish
    Cuisine: european, French, north american, vegetarian
    Servings: 4 people
    Calories: 521kcal
    Author: Mélanie

    Equipment

    • Chef knife
    • Cutting board
    • Oven baking sheet

    Ingredients

    • 4 potatoes
    • 2 broccoli heads
    • 6 tablespoon olive oil
    • 1 tablespoon pesto
    • 4 garlic cloves chopped
    • ½ cup crumbled feta
    • 1 tsp sea salt

    Instructions

    • Wash your potatoes and broccoli.
    • Preheat the oven at 425F.
    • With your knife and chopping board, cube your potatoes all in the same size.
    • Separate the florets from the broccoli. Cut the stems into cubes, the same size as the potatoes. Set aside.
    • In a big bowl, put the olive oil, pesto and garlic, stir well. Add in the potatoes and broccoli and toss well. A
    • On a baking sheet, with a parchment paper or silicone mat, spread the vegetables evenly.
    • Cook for 30 minutes and toss halfway. Depending on the oven, add another 5 minutes if needed.
    • Top with the crumbled feta and serve!

    Notes

    Any questions? Check the FAQ section above this recipe card.
    petitporcini.com

    Nutrition

    Calories: 521kcal | Carbohydrates: 59g | Protein: 16g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 17mg | Sodium: 940mg | Potassium: 1881mg | Fiber: 13g | Sugar: 8g | Vitamin A: 2053IU | Vitamin C: 314mg | Calcium: 273mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @BonAppetEat or tag #bonappeteat!

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    Reader Interactions

    Comments

    1. Natalie says

      November 07, 2021 at 5:22 pm

      5 stars
      I love this addition of feta! Such a great idea! Thank you for sharing!

      Reply

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    Bonjour! I’m Mélanie! I hope you are hungry, I’m here to inspire you to create tasty weeknight meals & easy desserts!
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