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
Scale
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
