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Broccoli can be higher in excess fructose in larger portions, especially stalk-heavy servings; the small portion used here (about a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
Preheat the oven to 400°F (205°C). Pierce each potato several times with a fork, then rub with 1 tbsp of the olive oil and a pinch of salt. Place directly on the oven rack and bake for 45–50 minutes, until the skins are firm and a fork slides into the center with no resistance.
While the potatoes bake, toss the broccoli florets with 1 tbsp olive oil, garlic powder, and 1/4 tsp kosher salt on one end of a baking sheet. Spread in a single layer and roast alongside the potatoes for the last 15 minutes, until the edges are lightly browned and the florets are tender.
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