This garlicky nooch potatoes and broccoli recipe is a fun way to eat your broccoli! This recipe has a great vegan cheesy kick thanks to the addition of nutritional yeast!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: dinner
Cuisine: American
Servings: 4-6
Calories: 295kcal
Author: Dustin Harder | Epic Vegan Quick & Easy
Ingredients
1½poundsof petite potatoes, halved(about 5 cups or 680 grams)
3tablespoonsolive oil, divided(45 ml)
1headbroccolicut into bite-size pieces
4clovesgarlicminced
1tablespoonItalian seasoning15 grams
½teaspoonsea salt
¼teaspoonblack pepper
¼cupnutritional yeast20 grams
2tablespoonschopped fresh parsley8 grams
Instructions
Preheat the oven to 425°F (220°C, or gas mark 7). Line a sheet pan with parchment paper. Add the potatoes to the sheet pan and drizzle with 1 tablespoon (15 ml) olive oil. Place in the oven and bake for 20 minutes.
Remove from the oven. Add the broccoli, and drizzle with the remaining olive oil. Add the garlic, Italian seasoning, salt, and pepper, and toss until well combined. Return the sheet pan to the oven and bake for 10 minutes, until the tips of the florets have started to brown and the potatoes are fork tender.
Remove from the oven, sprinkle with nutritional yeast and parsley, and toss to combine. Serve as a side dish or atop a big bowl of massaged kale for a complete meal.
Notes
Add this to a bowl with baked tofu, quinoa, chickpeas, and some greens for a complete, protein-packed meal.