Roasted Parmesan Potatoes and Broccoli
Roasted Parmesan Potatoes and Broccoli is a simple and delicious side dish featuring crispy baby potatoes and tender broccoli florets coated in olive oil, garlic, and Parmesan cheese. Perfect for pairing with any main course.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/3 cup grated Parmesan cheese
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the halved potatoes with 2 tablespoons olive oil, half the garlic, salt, pepper, and Italian seasoning.
- Spread potatoes on the baking sheet in a single layer and roast for 20 minutes.
- Meanwhile, toss the broccoli florets with the remaining tablespoon of olive oil and garlic.
- After 20 minutes, remove the baking sheet and add the broccoli to the pan. Toss everything gently and sprinkle with Parmesan cheese.
- Return to the oven and roast for another 15–20 minutes, until the potatoes are golden and crispy and broccoli is tender with slightly charred edges.
- Garnish with fresh parsley if desired and serve warm.
Notes
- For extra crispiness, place potatoes cut side down on the baking sheet.
- You can substitute baby potatoes with Yukon Gold or red potatoes, cut into chunks.
- Add red pepper flakes for a bit of heat.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230
- Sugar: 2g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 7mg
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