Garlicky Nooch Broccoli and Potatoes
Meet your new favorite way to enjoy roasted veggies—Garlicky Nooch Broccoli and Potatoes! This simple sheet pan dish combines crispy, oven-roasted potatoes and broccoli, flavored with garlic, Italian herbs, and a sprinkle of nutritional yeast (or “nooch”) for a deliciously cheesy finish without dairy. It’s easy to make, packed with flavor, and makes the perfect side dish or base for a nourishing bowl.
Nutritional yeast adds a nutty, Parmesan-like taste and is a great way to sneak in extra B vitamins. Serve it as a side or combine it with your favorite grains and proteins for a satisfying meal.
Why You’ll Love Garlicky Nooch Broccoli and Potatoes
- Quick and Convenient: Simple ingredients and easy prep make this perfect for busy nights.
- Cheesy Flavor Without Dairy: Nutritional yeast adds a delicious cheesy note with no dairy.
- Versatile Dish: Great as a side dish or as part of a larger bowl meal with greens, grains, or proteins.
- Nutritious and Satisfying: High in fiber and vitamins, with both broccoli and potatoes providing key nutrients.
What You Need to Make Garlicky Nooch Broccoli and Potatoes
Here’s what you’ll need to prepare this dish (exact amounts are provided in the recipe card below):
- Petite potatoes, halved
- Olive oil, divided
- Broccoli, cut into bite-size pieces
- Fresh garlic, minced
- Italian seasoning, sea salt, and black pepper
- Nutritional yeast (for that cheesy, umami flavor)
- Fresh parsley, chopped
How to Make Garlicky Nooch Broccoli and Potatoes
- Preheat and Prep: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
- Bake the Potatoes: Arrange the halved potatoes on the sheet pan and drizzle with 1 tablespoon of olive oil. Bake for 20 minutes, or until the potatoes start to soften.
- Add Broccoli and Seasonings: Remove the sheet pan from the oven. Add the broccoli and drizzle with the remaining olive oil. Sprinkle with minced garlic, Italian seasoning, sea salt, and black pepper, and toss everything together.
- Final Bake: Return the pan to the oven and bake for another 10 minutes, or until the broccoli starts to brown at the tips and the potatoes are fork-tender.
- Finish with Nooch: Remove from the oven, sprinkle with nutritional yeast and chopped parsley, and toss well to coat. Serve warm as a side or atop massaged kale or other greens for a complete meal.
Commonly Asked Questions
What is nutritional yeast and why is it used in this recipe?
Nutritional yeast, or “nooch,” is a deactivated yeast that adds a cheesy, nutty flavor. It’s a popular vegan cheese alternative that’s also rich in B vitamins.
Can I make this recipe oil-free?
Yes! Simply omit the olive oil and toss the veggies with a little vegetable broth or water to prevent sticking.
How can I make this a full meal?
Serve it over a bed of greens with baked tofu, chickpeas, or quinoa for added protein and nutrients.
Can I use other vegetables?
Absolutely! Cauliflower, bell peppers, or carrots work well and add extra color and texture.
How long will leftovers keep?
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to retain crispness.
Garlicky Nooch Broccoli and Potatoes
Ingredients
- 1½ pounds about 5 cups or 680 g petite potatoes, halved
- 3 tablespoons 45 ml olive oil, divided
- 1 head of broccoli cut into bite-size pieces
- 4 cloves garlic minced
- 1 tablespoon 15 g Italian seasoning
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ cup 20 g nutritional yeast
- 2 tablespoons 8 g chopped fresh parsley
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) of olive oil. Place in the oven and bake for 20 minutes.
- Remove the sheet pan from the oven. Add the broccoli, and drizzle with the remaining olive oil. Add the garlic, Italian seasoning, salt, and pepper, and toss everything until well combined.
- Return the sheet pan to the oven and bake for an additional 10 minutes, or until the tips of the broccoli florets are starting 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.