If you’re searching for a side dish that’s as simple as it is irresistible, look no further than Roasted Parmesan Potatoes & Broccoli. This recipe transforms everyday veggies into golden, crispy bites with a nutty, cheesy finish that’s perfect for any meal. The potatoes emerge buttery-soft inside, while the broccoli turns deliciously crisp around the edges — all coated in a savory blend of garlic, Italian herbs, and plenty of Parmesan. It’s a dish that’s earned a permanent place on my table, and I’m thrilled to share every tip and trick with you.
Ingredients You’ll Need
With just a handful of staple ingredients, Roasted Parmesan Potatoes & Broccoli comes together with minimal fuss but maximum flavor. Each element plays a key role in the final taste and texture, so don’t skip on the details!
- Baby potatoes (1 pound, halved): Their creamy texture and quick-cooking size make them perfect for roasting to golden perfection.
- Broccoli florets (3 cups): Adds vibrant color, plenty of crunch, and a healthy boost of nutrients.
- Olive oil (3 tablespoons): Helps the veggies crisp up in the oven and carries those delicious seasonings all over every bite.
- Garlic, minced (3 cloves): Infuses the entire dish with a savory aroma and deep flavor.
- Salt (1/2 teaspoon): Essential for bringing out the natural flavors of the vegetables and cheese.
- Black pepper (1/2 teaspoon): Adds gentle warmth and a little kick.
- Italian seasoning (1 teaspoon): Delivers a classic, herby note that ties everything together.
- Crushed red pepper flakes (1/4 teaspoon, optional): For a touch of heat, if you like a little spice.
- Grated Parmesan cheese (1/2 cup, divided): The star of the show, giving the vegetables that crave-worthy, salty richness and crispy edges.
- Fresh parsley, chopped (2 tablespoons): Sprinkled on just before serving for a burst of freshness and color.
How to Make Roasted Parmesan Potatoes & Broccoli
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F (220°C). This high heat is the secret to those beautifully browned edges. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Trust me, you’ll appreciate this step when it’s time to serve!
Step 2: Toss the Potatoes with Flavor
In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, the minced garlic, salt, pepper, Italian seasoning, and half of the grated Parmesan. Toss everything together until the potatoes are evenly coated. The oil and cheese help form that irresistible crust as they roast.
Step 3: Start Roasting the Potatoes
Spread the seasoned potatoes cut side down on your prepared baking sheet. This ensures maximum surface contact for the best caramelization. Slide the tray into the oven and roast for 20 minutes, letting the potatoes get a head start while you prepare the broccoli.
Step 4: Add Broccoli and More Parmesan
After 20 minutes, take the baking sheet out and scatter the broccoli florets among the potatoes. Drizzle the remaining tablespoon of olive oil over the broccoli, then sprinkle everything with the rest of the Parmesan. Toss lightly right on the baking sheet to mingle the flavors before returning the tray to the oven.
Step 5: Finish Roasting
Roast for another 15 minutes, or until the potatoes are golden brown and fork-tender and the broccoli is lightly crisped at the edges. If you love extra crunch, broil for the final 2 minutes, keeping a close eye so nothing burns. The aroma at this stage is absolutely mouthwatering!
Step 6: Garnish and Serve
Remove from the oven and immediately sprinkle with the chopped fresh parsley. This last touch adds a pop of color and a fresh, herbal note that brightens up the whole dish. Serve your Roasted Parmesan Potatoes & Broccoli hot and enjoy every cheesy, garlicky bite.
How to Serve Roasted Parmesan Potatoes & Broccoli
Garnishes
A generous shower of fresh parsley is classic, but you can also top your Roasted Parmesan Potatoes & Broccoli with extra grated Parmesan, a squeeze of lemon for brightness, or even a sprinkle of toasted pine nuts for a little crunch. These finishing touches make the dish feel extra special, even for a weeknight dinner.
Side Dishes
This recipe pairs beautifully with just about anything — from juicy roast chicken to grilled fish or even a hearty vegetarian main. I love serving it alongside a simple green salad or a bowl of tomato soup. The cheesy potatoes and broccoli are also a fantastic addition to any holiday spread.
Creative Ways to Present
Try serving Roasted Parmesan Potatoes & Broccoli family-style on a big platter, garnished with lemon wedges and fresh herbs. For a fun twist, pile them into individual ramekins for a dinner party, or tuck them into a warm grain bowl with quinoa and roasted chickpeas for a nourishing lunch. You can even stuff leftovers into a wrap with hummus for a tasty lunchbox treat!
Make Ahead and Storage
Storing Leftovers
Store any leftover Roasted Parmesan Potatoes & Broccoli in an airtight container in the refrigerator for up to 4 days. The flavors actually meld and deepen as they sit, making leftovers just as tempting the next day.
Freezing
While best enjoyed fresh, you can freeze leftovers if needed. Place cooled potatoes and broccoli in a freezer-safe bag or container, removing as much air as possible. Freeze for up to 2 months. Note that the texture may soften upon thawing, but a quick roast in the oven can help revive them.
Reheating
For the crispiest results, spread leftovers on a baking sheet and reheat in a 400°F oven for about 10 minutes. The microwave works too, but the veggies will be softer. A quick toss under the broiler can also help restore some of that lovely crispness.
FAQs
Can I use frozen broccoli instead of fresh?
Yes, you can! Just make sure to thaw and pat dry the frozen broccoli before adding it to the baking sheet. This helps prevent excess moisture, which can keep the veggies from crisping up as beautifully as fresh ones do.
What other cheeses work well in this recipe?
Pecorino Romano is a delicious swap for Parmesan, bringing a saltier and slightly sharper flavor. Asiago or a blend of Italian hard cheeses also work nicely and add their own unique twist to Roasted Parmesan Potatoes & Broccoli.
How do I make this dish vegan?
Simply omit the Parmesan or use a plant-based parmesan alternative. Nutritional yeast also adds a wonderful cheesy flavor and is an easy way to keep the dish fully plant-based.
Can I prepare Roasted Parmesan Potatoes & Broccoli ahead of time?
Absolutely! You can chop the potatoes and broccoli and store them separately in the fridge up to a day in advance. For best results, toss with oil and seasonings just before roasting to ensure maximum crispiness.
What’s the best way to get super crispy potatoes?
Roasting the potatoes cut side down is key, as is giving them enough space on the baking sheet. If they’re crowded, they’ll steam rather than crisp. Don’t be afraid to broil for a couple of minutes at the end for extra crunch!
Final Thoughts
I hope you’re as excited as I am to try Roasted Parmesan Potatoes & Broccoli! Every bite is the perfect balance of crispy, cheesy, and savory flavors, guaranteed to win over even the pickiest eaters. Whether you’re making it for a cozy family dinner or impressing friends at a potluck, this recipe is sure to become a staple in your kitchen. Happy roasting!
Print
Roasted Parmesan Potatoes & Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Parmesan Potatoes & Broccoli recipe features tender baby potatoes and crisp broccoli florets roasted to golden perfection with garlic, Italian seasoning, and a generous sprinkle of Parmesan cheese. It’s a simple, flavorful side dish perfect for any meal, combining crispy textures with cheesy, savory notes.
Ingredients
Vegetables
- 1 pound baby potatoes, halved
- 3 cups broccoli florets
Seasonings & Oils
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese & Garnish
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even roasting.
- Toss Potatoes with Seasonings: In a large bowl, combine the halved baby potatoes with 2 tablespoons of olive oil, minced garlic, salt, black pepper, Italian seasoning, and half of the grated Parmesan cheese. Mix well to coat all the potatoes evenly.
- Roast Potatoes: Spread the seasoned potatoes cut side down on the prepared baking sheet in a single layer. Roast in the preheated oven for 20 minutes to develop a crispy exterior and tender interior.
- Add Broccoli and Remaining Ingredients: Remove the baking sheet from the oven and add the broccoli florets. Drizzle with the remaining 1 tablespoon of olive oil, sprinkle with the rest of the Parmesan cheese, and toss lightly to combine the flavors without overcrowding the pan.
- Finish Roasting: Return the baking sheet to the oven and roast for an additional 15 minutes, or until the potatoes are golden brown and tender, and the broccoli is slightly crisp but cooked through.
- Garnish and Serve: Once roasted, garnish the vegetables with the chopped fresh parsley for a pop of color and fresh flavor. Serve warm as a delicious side dish.
Notes
- For extra crispiness, broil the vegetables for the last 2 minutes of cooking, watching carefully to avoid burning.
- You can substitute Parmesan cheese with Pecorino Romano for a sharper flavor.
- A squeeze of fresh lemon juice added just before serving brightens the dish nicely.
- This recipe is naturally gluten free and vegetarian.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 3 g
- Sodium: 360 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 10 mg
