Broccoli actually has two growing seasons in Kentucky. The first crop is harvested from May through early July, and the second season spans from October to November. Potatoes, too, have two growing seasons in Kentucky: January through mid-March and July through early October.
Combine broccoli and potatoes in this delicious Cheesy Broccoli Potatoes recipe from the University of Kentucky Nutrition Education Program.
Cheesy Broccoli Potatoes
Yield: 8, 1/2 cup servings
Cheesy Broccoli Potatoes Ingredients
- 5 slices turkey bacon
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 2 tablespoons chopped chives
- Salt and pepper to taste
- 4 large potatoes, cubed
- 2 cups fresh broccoli florets
- 1 cup fat-free, shredded cheese
Cheesy Broccoli Potatoes Directions
Preheat oven to 425 degrees F. Cook bacon until crispy, crumble and set aside. Spray 9 by 13 inch baking dish with non-stick cooking spray. In a small bowl, combine olive oil, garlic, chives, salt and pepper; stir to blend. In a large bowl, toss together potatoes and broccoli. Pour olive oil blend over potato mixture; stir to coat. Pour into baking dish and cover with foil. Bake for 35 minutes or until potatoes are tender; remove from oven. Sprinkle cheese and bacon on top and place back in oven until cheese melts.
140 calories, 5g fat, 1g saturated fat, 20mg cholesterol, 470mg sodium, 15g carbohydrate, 2g fiber, 2g sugar, 10g protein
Part of the Kentucky Proud Project, this recipe was created by County Extension Agents for Family and Consumer Sciences and Dietetics and Human Nutrition Students from the University of Kentucky.