Description
This Roasted Parmesan Potatoes & Broccoli dish is the perfect side to complement any main course. Crispy golden potatoes and tender broccoli are roasted together, then sprinkled with Parmesan cheese for a savory, cheesy finish. It’s a simple, flavorful, and healthy side that pairs beautifully with just about anything!
Ingredients
Scale
- 1 lb Baby Potatoes (or regular potatoes, cut into cubes)
- 1 lb Fresh Broccoli (cut into florets)
- 3 tbsp Olive Oil
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Paprika
- Salt and Pepper (to taste)
- 1/4 cup Freshly Grated Parmesan Cheese (plus extra for garnish)
- 1 tbsp Fresh Lemon Juice (optional, for added brightness)
Instructions
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
- Prepare the Potatoes:
- If using baby potatoes, cut them in half or quarters to ensure even cooking. If using larger potatoes, cut them into 1-inch cubes.
- In a large bowl, toss the potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Roast the Potatoes:
- Spread the potatoes out in a single layer on the prepared baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy on the outside, flipping them halfway through cooking.
- Prepare the Broccoli:
- While the potatoes are roasting, toss the broccoli florets with the remaining 1 tablespoon of olive oil, salt, and pepper in a separate bowl.
- Add Broccoli to the Pan:
- After the potatoes have roasted for about 25-30 minutes, remove the baking sheet from the oven. Add the broccoli florets to the sheet with the potatoes. Use a spatula to toss the vegetables together, spreading them evenly across the sheet.
- Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the broccoli is tender and slightly crispy on the edges.
- Add Parmesan and Serve:
- Remove the pan from the oven once everything is roasted. Sprinkle the roasted vegetables with freshly grated Parmesan cheese and a squeeze of fresh lemon juice for added flavor (optional).
- Serve warm, garnished with additional Parmesan if desired.
Notes
- You can customize this recipe by adding other vegetables such as carrots, bell peppers, or zucchini.
- For a richer flavor, you can drizzle the roasted vegetables with a bit of melted butter instead of olive oil.
- This dish is also great as a meal prep option! Store leftovers in an airtight container in the fridge for up to 3 days.
- For extra crispiness, broil the vegetables for 2-3 minutes at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 180
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg