There’s something magical about crispy, golden potatoes paired with tender, roasted broccoli. And when you add a sprinkle of parmesan and a hint of garlic? Pure bliss. This dish is one of those effortless recipes that taste like they took hours to make. Trust me, you’re going to love this one! Whether you’re looking for a quick weeknight side or a flavorful addition to your meal prep, this recipe has you covered. Ready to dig in?
Why You’ll Love Roasted Parmesan Potatoes & Broccoli
Versatile: Perfect as a side dish for dinner, a light lunch, or even a hearty snack. It’s one of those recipes that fit into any meal effortlessly.
Budget-Friendly: Uses simple, everyday ingredients you probably already have in your kitchen. No fancy shopping trips needed!
Quick and Easy: Just chop, toss, and roast! Even if you’re new to cooking, this recipe is foolproof.
Customizable: Love a little heat? Add some red pepper flakes. Want extra crunch? Toss in some breadcrumbs. The possibilities are endless.
Crowd-Pleasing: The crispy potatoes and cheesy broccoli combo make this a favorite with kids and adults alike. You might even need to make a double batch!
Ingredients in Roasted Parmesan Potatoes & Broccoli
Potatoes: The heart of the dish! They turn golden and crispy on the outside while staying fluffy inside. Yukon Gold or baby potatoes work best.
Broccoli: Roasts beautifully, adding a slight crunch and a touch of sweetness. Plus, it soaks up all the flavors like a dream.
Parmesan Cheese: The secret to that irresistible, golden crust. It adds a savory depth that takes the dish to the next level.
Garlic: Freshly minced garlic infuses every bite with aromatic goodness. You can also use garlic powder for convenience.
Olive Oil: Helps everything crisp up beautifully while adding a rich, smooth flavor.
Salt & Pepper: Enhances all the flavors. Simple but essential.
Italian Seasoning: A perfect blend of herbs that adds warmth and depth.
Red Pepper Flakes (Optional): For those who love a little kick, this adds just the right amount of heat.
Instructions
Preheat Your Oven: Set your oven to 400°F (200°C). This ensures everything roasts evenly to crispy perfection.
Prepare the Vegetables: Chop the potatoes into bite-sized pieces and cut the broccoli into florets. Try to keep them uniform so they cook evenly.
Season Everything: In a large bowl, toss the potatoes and broccoli with olive oil, garlic, salt, pepper, and Italian seasoning. Make sure everything is well coated.
Arrange on a Baking Sheet: Spread the vegetables in a single layer on a parchment-lined baking sheet. Overcrowding can lead to steaming instead of roasting, so give them space!
Roast to Perfection: Bake for 20 minutes, then flip everything and sprinkle on the parmesan. Roast for another 10-15 minutes until the potatoes are golden brown and the broccoli has crispy edges.
Serve and Enjoy: Let it cool slightly, then serve warm. Garnish with extra parmesan and a sprinkle of red pepper flakes if desired.
Nutrition Facts
Servings: 4 Calories per serving: Approx. 250
Preparation Time
Prep Time: 10 minutes Cook Time: 30-35 minutes Total Time: 40-45 minutes
How to Serve Roasted Parmesan Potatoes & Broccoli
With a Protein: Pair it with grilled chicken, steak, or fish for a complete meal.
As a Salad Base: Toss leftovers with some greens, cherry tomatoes, and a drizzle of balsamic glaze for a quick salad.
With a Dip: Serve with ranch, garlic aioli, or a simple lemon yogurt sauce for extra flavor.
As a Topping: Pile these on top of a grain bowl or pasta dish for added texture and taste.
Additional Tips
Prep Ahead: Chop the veggies in advance and store them in an airtight container for quick assembly later.
Use Fresh Parmesan: Grating fresh parmesan instead of using pre-shredded gives better melt and flavor.
Make it Crispy: For extra crispiness, bake at 425°F instead of 400°F, but keep an eye on them!
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Double the Batch: This recipe disappears fast, so making extra is always a good idea!
FAQ Section
1 Can I use frozen broccoli? Yes, but it won’t get as crispy. Thaw and pat it dry first for the best texture.
2 Can I make this ahead of time? Yes! Roast it, store it in the fridge, and reheat it in the oven at 375°F for about 10 minutes.
3 Can I use sweet potatoes instead? Absolutely! They add a natural sweetness that pairs beautifully with the parmesan and garlic.
4 How do I keep the potatoes crispy? Make sure they’re dry before roasting, spread them in a single layer, and don’t overcrowd the pan.
5 Can I add other veggies? Definitely! Carrots, bell peppers, or Brussels sprouts work great.
6 What’s the best way to reheat this dish? The oven is best to keep everything crispy. Heat at 375°F for about 10 minutes.
7 Can I use another cheese? Yes! Pecorino Romano or cheddar are delicious alternatives.
8 Is this gluten-free? Yes, this recipe is naturally gluten-free.
9 Can I air-fry this instead? Yes! Cook at 375°F for 15-20 minutes, shaking the basket halfway through.
10 Can I make this dairy-free? Yes, just skip the parmesan or use a dairy-free alternative.
Final Thoughts
There you have it an easy, flavorful, and totally addictive side dish that will become a staple in your kitchen. Whether you’re making it for a cozy dinner at home or impressing guests at a gathering, Roasted Parmesan Potatoes & Broccoli is a winner every time. Give it a try, and let me know how you like it!
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Roasted Parmesan Potatoes & Broccoli
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Crispy, cheesy, and packed with flavor this Roasted Parmesan Potatoes and Broccoli recipe makes the perfect side dish for any meal! The potatoes get golden and crispy, while the broccoli roasts to perfection with a touch of parmesan goodness. Perfect for a quick and tasty side!
Ingredients
- 1 1/2 lbs baby potatoes (golden or red), halved
- 3 cups broccoli florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning (or dried oregano & thyme)
- 1/2 cup grated parmesan cheese (divided)
- 1 tablespoon lemon juice (optional, for extra brightness)
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, toss halved potatoes with 2 tablespoons olive oil, garlic, salt, pepper, Italian seasoning, and ¼ cup parmesan cheese.
- Spread potatoes onto one side of the baking sheet, cut-side down for extra crispiness.
- Roast for 20 minutes, stirring halfway.
- In the same mixing bowl, toss broccoli florets with 1 tablespoon olive oil, a pinch of salt, black pepper, and red pepper flakes (if using).
- After 20 minutes, add broccoli to the other side of the baking sheet with the potatoes.
- Sprinkle the remaining ¼ cup parmesan cheese over everything.
- Roast for another 10-12 minutes, until the potatoes are crispy and the broccoli is slightly charred.
- Remove from the oven and drizzle with lemon juice for a fresh finish.
- Serve hot as a side dish or top with grilled chicken or shrimp for a full meal!
Notes
- For extra crispiness, make sure to place the potatoes cut-side down.
- Add more parmesan cheese if desired for extra cheesy goodness.
- If you like your broccoli more tender, you can reduce the roasting time for the broccoli.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg