cheesy roasted potatoes & broccoli for two

How To Make cheesy roasted potatoes & broccoli for two

• 
  1

  Wash and dry broccoli and potatoes. Remove any blemishes.
• 
  2

  Line a rimmed baking sheet with foil or parchment paper. Lightly grease with a little oil or cooking spray.
• 3

  Pour 1 1/2 tablespoons olive oil into a zipper seal food storage bag.
• 4

  Preheat oven to 425 degrees F.
• 
  5

  Remove main stem from broccoli; cut broccoli top into bite-size sections; add cut broccoli to the zipper bag.
• 
  6

  Cut potatoes into bite-size pieces that are about 1/4 to 1/3 inch thick; add to zipper bag.
• 7

  Add salt and/or pepper to taste, seal bag and shake well to thoroughly coat vegetables with oil.
• 
  8

  Arrange vegetables on prepared baking sheet in a single layer. Bake at 425 degrees F for 10 minutes; remove from oven, turn vegetables over with a spatula (if a few of the potatoes stick, lift the foil and lightly pry loose,) then return to oven for 10 more minutes, or until vegetables are fork tender.
• 
  9

  Use spatula to scoot vegetables closer together; sprinkle shredded cheddar over vegetables. Tear a slice of American cheese into several pieces, placing on top of the cheddar.
• 
  10

  Sprinkle real bacon bits over cheese and vegetables; return to oven for 3 to 5 minutes, until cheese melts.
• 
  11

  Use a spatula/egg turner to remove cheesy veggies from pan to serving dish (if a few of the potatoes stick, lift the foil and lightly pry loose.) If desired, stir the vegetables a bit to thoroughly cover all with cheese.
• 12

  Serve immediately. Store leftovers in airtight container in refrigerator. Reheat in microwave. Recipe may be doubled.
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