Oven roasted broccoli and potatoes + red onions
A delicious sheet pan recipe without saturated fat
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 3 1x
Ingredients
Scale
- 500 gr. Broccoli florets
- 500 gr. small organic white or red potatoes,
halved or cut in slices - 350 gr. red onions, sliced
- 2 tbsp. olive oil or canola oil
For the seasoning mixture
- 1/4 tsp Cayenne pepper
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder (optional)
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 360 F/ 180 °C.
- Line two rimmed baking sheets with parchment paper.
- In a large mixing bowl, toss the broccoli florets, potatoes, red onions, olive oil, oregano, thyme, and Cayenne pepper.
- Arrange veggies on two sheet pans.
- Bake for 25 minutes.
- Season with salt and pepper.
- Serve immediately.
Notes
- Serve with clean eating ketchup, hummus or another clean eating dip
- Omnivores love to sprinkle some parmesan cheese over this dish
- Don’t overcrowd the baking sheet, you want to make sure the vegetables fit in a single layer with no overlapping. Using 2 baking trays are a must as overcrowding will cause the veggies to steam rather than roast.
Find it online: https://leanjumpstart.com/roasted-broccoli-and-potatoes/