CHEESY ROASTED POTATOES & BROCCOLI for two

10
Teresa G

By
@barefootgal

This is my recipe for a quick and easy, oh so cheesy, side dish that even the kids will love. It's very simple, but very delicious!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
2-3
Prep:
15 Min
Cook:
20 Min
Method:
Roast

Ingredients

  • 1/2 medium
    broccoli, bunch
  • 1 large
    red potato (or your favorite)
  • 1 1/2 Tbsp
    olive oil
  • ·
    salt and/or pepper to taste
  • 1/3 c
    cheddar cheese, shredded
  • 1 slice
    american cheese (i use borden's grilled cheese melts)
  • 1/8 c
    real bacon bits
  • dash(es)
    black truffle salt to taste (optional, but recommended)

How to Make CHEESY ROASTED POTATOES & BROCCOLI for two

Step-by-Step

  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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About CHEESY ROASTED POTATOES & BROCCOLI for two





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