Garlicky Nooch Broccoli and Potatoes
This Garlicky Nooch Broccoli and Potatoes recipe is a deliciously cheesy, dairy-free side dish! Roasted with garlic and Italian herbs, it’s simple, nutritious, and full of flavor.
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.
Notes
Add this to a bowl with baked tofu, quinoa, chickpeas, and some greens for a complete, protein-packed meal.
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