Roasted Broccoli Topped Baked Potatoes
Written by Rachel, Posted in Cheese, Dinner, Gluten Free, Herbs, Kid-Friendly, Lunch, Main Dishes, Potatoes, Roasting, Sides, Vegetables, Vegetarian
Hello friends.
I’m glad you’re here.
I want to tell you about something that I love.
It’s not a person (although I love many). It’s not an object (although I seem to have quite a collection). It’s not bacon (although bacon will always be dear to my heart).
It’s roasted broccoli.
Maybe I’m weird. I don’t know. If I am, I’ll deal.
In any case, I really like broccoli, especially when it’s roasted.
I can be persuaded to like almost any veggie that’s roasted. In fact, I’m not sure I can think of one that I dislike.
Green beans? Delicious. Beets? Totally acceptable. Squash? Absolutely.
Roasting is the way to go.
And let us not forget the humble potato when we consider vegetables that are suitable for roasting.
For this dish, I sliced the potatoes in half to try to shorten the baking time. It didn’t really help with that. Buuuut, look at that crispy goodness. Well worth the wait.
Thyme is a friend of broccoli and potato. So I mixed some with a bit of Greek yogurt to dollop on top. We will also have a nice sprinkling of parmesan cheese. This is like a jazzed up version of a baked potato. There’s nothing wrong with a baked potato. In fact, I could go for a chili, cheddar, chive, bacon, yogurt topped perfectly roasted potato right now. But, for today, let’s pretend we’re fancy. Ok?
One of the best things about my work is when the cooking and photographing lines up perfectly with meal time.
Happy Eating!
- 2 large red potatoes, halved lengthwise
- 1/2 T olive oil
- 5-6 C broccoli (about 3 heads), cut into bite sized pieces
- 1 T olive oil
- 3/4 T fresh thyme
- to taste, salt
- to taste, pepper
- pinch cayenne
- pinch fresh thyme
- 1/2 C Greek yogurt (for topping)
- parmesan cheese, grated (for topping)
- Pre-heat oven to 350F.
- Drizzle cut side of potatoes with 1/2 T olive oil. Place oil side down on a baking sheet. Roast for about 50 minutes (or until potatoes are fork tender).
- Toss broccoli with remaining olive oil, 3/4 T thyme, salt, pepper, and cayenne. Place on a baking sheet and roast for about 20 minutes (keep potatoes in the oven to continue to roast – potatoes should take about 60-70 minutes total – if they’re done sooner just remove from the oven).
- Mix yogurt with a pinch of thyme and a sprinkle of salt.
- Top each potato half with parmesan cheese, broccoli, and a dollop of yogurt.
Notnihg I could say would give you undue credit for this story.