Roasted Potatoes And Broccoli Recipes

Steps:

• Boil potatoes in salted water until very tender; about 20 minutes. Cut the florets off the broccoli and add to boiling potatoes, about 7 minutes. Drain and place back into pot.
• Heat the milk, cream, and butter in a small saucepan. Pour sauce into the potatoes and broccoli, mash together. Season, to taste, with salt and pepper.

Steps:

• Add the potatoes and water to a large, wide saucepan.
• Cover and cook over low heat until potatoes are almost tender (about 15 minutes).
• Add in the broccoli; cover and cook 8 minutes or until tender.
• Place a colander under a bowl and drain the potatoes and broccoli, saving the cooking liquid.
• Wipe out the saucepan and add the oil and garlic.
• Cook the garlic in the oil over low heat just until it begins to sizzle and turn golden (1 minute).
• Add the potatoes and broccoli back to the saucepan; stir to coat.
• Add about ½ cup of the cooking liquid.
• Add in the tomatoes; toss to distribute.
• Sprinkle with the cheese; serve immediately.

Steps:

• Preheat oven to 400 degrees.
• Toss broccoli and garlic in the oil until coated.
• Add salt and pepper to taste and spread in one layer on cookie sheet.
• Roast for 5 to 8 minutes, or until tender, stirring once or twice.

Steps:

• Thoroughly wash the vegetables.
• Cut potatoes in half or quarters to get bite-sized pieces.
• Cut or break broccoli crowns into individual florets.
• Place chopped potatoes, broccoli and carrots onto a baking sheet.
• Drizzle the veggies with olive oil and then toss to coat.
• Arrange veggies in a single layer on the baking sheet.
• Season to taste.
• Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
• Sprinkle veggies with cheese and bake 5 minutes more.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix salt, paprika, onion powder, thyme, white pepper, cayenne, black pepper, and garlic powder together in a bowl. Rub 1/2 of the spice mix liberally all over the chicken breasts, including under the skin. Reserve the remaining mix.
• Melt butter in a large cast iron skillet over medium-high heat. Place the chicken breasts, skin-side down, into the melted butter and and brown, without moving, for 5 minutes.
• In the meantime, toss potatoes with the rest of the spice mix.
• Remove chicken from the pan and add potatoes to the bottom of the skillet in a single layer. Place chicken breasts, skin-side up back on top of the potato wedges and place in the preheated oven.
• Roast in the preheated oven until chicken is no longer pink in the center and juices run clear, 18 to 20 minutes.
• While the chicken and potatoes are roasting, salt the broccoli florets lightly.
• Remove the chicken, add the broccoli to the skillet, and toss with the chicken drippings and potatoes. Add chopped garlic. Return the skillet to the oven and roast until broccoli is tender, 8 to 10 minutes.