Easy Roasted Parmesan Potatoes and Broccoli Recipe

The aroma of roasted parmesan potatoes and broccoli wafts through the kitchen like a warm hug from your favorite aunt. Imagine crispy, golden-brown potatoes mingling with vibrant green broccoli, all coated in a cheesy blanket of parmesan. It’s a side dish that practically sings ‘dinner is served!’ every time you bring it to the table.

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On chilly evenings or busy weeknights, this recipe has saved me more times than I can count. The moment you pull that baking sheet from the oven, you’ll be met with an irresistible crunch topped with nutty cheese goodness that makes even the pickiest eaters dive back for seconds.

I remember one family gathering where this dish stole the spotlight from my famous lasagna. Everyone couldn’t get enough of those crispy potatoes!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Small Potatoes: Baby or fingerling potatoes work best for their creamy texture; you can also use regular ones cut into chunks.
• Fresh Broccoli: Choose vibrant green florets; they add color and nutrition while roasting beautifully alongside the potatoes.
• Olive Oil: A light drizzle enhances flavors while helping everything crisp up nicely in the oven.
• Parmesan Cheese: Use freshly grated parmesan for the best flavor; its nutty notes elevate the dish immensely.
• Garlic Powder: This adds depth; feel free to adjust based on how much garlic love you’re feeling!
• Salt & Pepper: Essential for seasoning; don’t skimp—these help bring out all those delicious flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 425°F (220°C). Grab a large baking sheet and lightly grease it with nonstick spray or olive oil to prevent sticking.

Prep Your Veggies: Rinse your small potatoes under cold water and pat them dry. Cut larger ones in half or quarters so they all roast evenly.

Toss it Up!: In a large mixing bowl, combine your potatoes and broccoli. Drizzle with olive oil and sprinkle garlic powder, salt, and pepper over them. Toss until everything is well-coated.

Add that Cheesy Goodness!: Sprinkle freshly grated parmesan over the tossed vegetables. Give them another gentle mix to ensure every piece gets a cheesy hug before heading into the oven.

Roast Away!: Spread your mixture in an even layer on the prepared baking sheet. Pop it into your preheated oven for about 25-30 minutes until everything is golden brown and fork-tender.

Serve & Enjoy!: Once done, remove from the oven carefully; let cool slightly before serving. You can garnish with extra parmesan or fresh herbs if you’re feeling fancy!

Roasted parmesan potatoes and broccoli make every meal feel special without breaking a sweat in the kitchen! Each bite delivers a delightful crunch followed by creamy cheese that will have everyone asking for your secret recipe—don’t worry; I won’t tell!

Perfecting the Cooking Process

Start by preheating your oven to 425°F. Chop your vegetables uniformly to ensure even cooking. Roast the potatoes first, then add broccoli halfway through for perfect tenderness.

Add Your Touch

Feel free to swap out the broccoli for any seasonal vegetable you enjoy, such as Brussels sprouts or carrots. You could also experiment with different cheeses—Parmesan pairs well, but cheddar adds a nice twist!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, pop them back in a 350°F oven for about 10-15 minutes to regain that crispiness.

The first time I made Roasted Parmesan Potatoes and Broccoli, my friend was convinced I had ordered takeout! Nothing beats that moment of surprise when people enjoy your cooking more than you expected.

FAQ

Can I use frozen broccoli for this recipe?

Using frozen broccoli may result in a soggier texture after roasting.

What can I serve with roasted potatoes and broccoli?

These tasty veggies pair beautifully with grilled chicken or fish for a complete meal.

How do I prevent my potatoes from becoming mushy?

Ensure you cut them into even-sized pieces and roast at high heat for crispiness.

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Roasted Parmesan Potatoes and Broccoli

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• Author: Emma Taylor
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Roasted Parmesan Potatoes and Broccoli is a delightful side dish that combines crispy potatoes and vibrant broccoli, all enveloped in cheesy goodness. Perfect for complementing any meal!

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Ingredients

• Baby or fingerling potatoes
• Fresh broccoli florets
• Olive oil
• Freshly grated parmesan cheese
• Garlic powder
• Salt & pepper

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Instructions

1. Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet.
2. Rinse the potatoes and pat them dry; cut larger ones into halves or quarters for even roasting.
3. In a mixing bowl, combine the potatoes and broccoli. Drizzle with olive oil, then season with garlic powder, salt, and pepper. Toss until well coated.
4. Add freshly grated parmesan, mixing gently to coat the vegetables evenly.
5. Spread the mixture in an even layer on the baking sheet and roast for 25-30 minutes until golden brown and tender.
6. Once done, let it cool slightly before serving. Optionally garnish with extra parmesan or fresh herbs.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 2g
• Sodium: 350mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 10mg