Broccoli with Potatoes

Broccoli with potatoes is a vibrant and nutritious side dish that beautifully marries the crispness of fresh broccoli with the creamy comfort of tender potatoes. This delightful recipe is not only quick to prepare but also versatile enough to complement a range of main courses, from grilled meats to vegetarian options. With its burst of flavor from garlic and lemon, and a touch of Parmesan for richness, this dish makes healthy eating enjoyable.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Side Dish Cuisine: American Keyword: Choose firm, fresh vegetables for the best flavor. For added crunch, experiment with toppings like nuts or seeds. This dish can easily be made vegan by omitting the cheese or using plant-based alternatives. Servings: Serves approximately 4 people Calories: 180kcal Author: Tisha

Ingredients

1 pound potatoes, peeled and diced
2 cups fresh broccoli florets
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
2 teaspoons minced garlic
1 teaspoon lemon juice
Optional: 2 tablespoons grated Parmesan cheese
Fresh parsley for garnish

Instructions

Boil the diced potatoes in salted water for 10-12 minutes until fork-tender. Drain and set aside.
Steam or blanch the broccoli florets in the same pot for about 3-4 minutes until bright green and tender-crisp. Drain.
In a skillet, heat olive oil over medium heat, then sauté minced garlic for about 30 seconds until fragrant.
Add cooked potatoes and broccoli to the skillet, season with salt and pepper, drizzle with lemon juice, and toss gently for about 3-4 minutes until heated through.
Serve warm, garnished with grated Parmesan cheese and fresh parsley if desired.

Nutrition