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A bowl filled with roasted red potatoes and broccoli, seasoned with spices, sits on a light-colored surface beside a dark-striped napkin. A serving spoon rests inside the bowl.

Mediterranean Roasted Red Potatoes and Broccoli

Kristina Cadelina
These Mediterranean Roasted Red Potatoes and Broccoli are in extra virgin olive oil and my homemade Mediterranean Spice Mix. They're perfectly crisp on the outside and tender in the inside- perfect for meal prep, breakfast or as an easy dinner side dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 299 kcal

Equipment

Ingredients
  

  • 24 oz red potatoes baby potatoes
  • 1 1/2 cups broccoli florets fresh
  • 5 tablespoons extra virgin olive oil

Mediterranean Spice Mix 

Instructions
 

  • Preheat the oven to 425 degrees F. Line a large sheet pan with parchment paper.
  • Add a single layer of the potatoes and the broccoli. Drizzle with the olive oil.
  • Gather all of the spices into a small container and mix well. Sprinkle evenly over the potatoes and broccoli. Toss to combine, making sure everything gets coated with olive oil and the spices. 
  • Roast in the oven for 22-25 minutes (rotating the tray half way through) or until potatoes are golden and broccoli is crisp.

Notes

Notes:
Storing and reheating instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes. 
Helpful tips:
  • Do not overload the pan. Place the potatoes and broccoli in an even single layer. This will help prevent the vegetables from steaming instead of roasting.
  • Dry the vegetables well after you rinse them. Wet vegetables won’t caramelize as well.
  • Use anywhere between 4-6 tablespoons of extra virgin olive oil.
  • Fresh lemon juice or zest can replace sumac.
  • Cut the vegetables similar in size to ensure even cooking.
  • 425 degrees is the sweet spot to roast this dish. My oven runs hot so my broccoli gets a little bit more crispy and charred than normal but I like it. If you would like it less crispy, use 400 degrees. 
  • Though this is a roasted red potatoes recipe, yukon potatoes or russets work as well. 
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Nutrition

Calories: 299kcalCarbohydrates: 32gProtein: 5gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 481mgPotassium: 947mgFiber: 5gSugar: 3gVitamin A: 740IUVitamin C: 45mgCalcium: 59mgIron: 3mg
Keyword Mediterranean Roasted Red Potatoes and Broccoli, Roasted Red Potatoes and Broccoli
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