Roasted Parmesan Potatoes and Broccoli

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Golden, crispy-edged baby potatoes paired with tender broccoli florets — all roasted to perfection in a flavorful blend of garlic, parmesan, and herbs. This dish is more than a side; it’s a show-stealer that turns humble vegetables into crave-worthy bites. The subtle nuttiness of roasted parmesan melts into the olive oil coating, while the crisped herbs and garlic intensify every forkful. Each bite delivers a satisfying crunch from the roasted potatoes and the gentle bite of broccoli that’s just tender enough.

Whether you’re prepping a weeknight dinner or looking for a dependable party dish, Roasted Parmesan Potatoes and Broccoli offers the ideal mix of comfort and freshness. It’s quick to assemble, highly customizable, and sure to earn compliments from kids and adults alike. Pair it with anything — grilled chicken, salmon, or just a simple dipping sauce — and you’ve got a well-rounded plate.

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Why You’ll Love This Roasted Parmesan Potatoes and Broccoli Recipe

• Crispy & golden texture: Roasting brings out the natural sugars, giving you irresistibly caramelized edges.
• Full of flavor: Garlic, herbs, and parmesan build deep savory layers with minimal effort.
• Nutrient-packed: Potatoes provide comfort, while broccoli delivers vitamins, fiber, and antioxidants.
• One-pan simplicity: Fewer dishes, quicker cleanup, and a stress-free cooking process.
• Versatile enough for everyday dinners, potlucks, or a quick vegetarian meal on its own.
• Kid-friendly: Even picky eaters find the crispiness and cheesy finish hard to resist.

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Preparation Phase & Tools to Use for Roasted Parmesan Potatoes and Broccoli

Essential Tools and Equipment (and Why They Matter)

To get the perfect texture and flavor from your roasted vegetables, the right tools truly make a difference. Here’s what you’ll need and why:

• Large Baking Sheet (Rimmed): This gives the potatoes and broccoli space to roast evenly without steaming. Overcrowding leads to sogginess — space is key for crispiness.
• Mixing Bowls: Essential for tossing the vegetables with oil, cheese, and seasonings. A large bowl makes even coating easy.
• Sharp Knife & Cutting Board: A clean cut ensures uniform pieces, which helps them roast at the same rate.
• Spatula or Tongs: Use to flip the veggies halfway through roasting so all sides get that golden, crisp edge.
• Microplane or Grater: For freshly grated parmesan. Pre-grated works, but freshly grated melts and browns better.
• Parchment Paper (Optional): For easier cleanup and to prevent sticking, especially if your baking sheet is older.

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Preparation Tips

• Dry Vegetables Thoroughly: After washing the potatoes and broccoli, make sure they’re fully dry. Moisture is the enemy of crispiness.
• Cut Uniform Pieces: Slice potatoes into bite-sized chunks, and broccoli into medium florets. Smaller cuts will roast faster and more evenly.
• Preheat the Oven: Let your oven get to full temperature (around 425°F / 220°C) before placing the tray inside — this helps with immediate caramelization.
• Toss Separately if Needed: Potatoes take longer to cook than broccoli. You can roast them for 10–15 minutes first, then add the broccoli.
• Use High-Quality Olive Oil: This enhances flavor and supports better browning.
• Don’t Skimp on Parmesan: Use enough to create that golden crust — it helps with the crisp factor and packs umami flavor.

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Ingredients for This Roasted Parmesan Potatoes and Broccoli Recipe

Here’s everything you need to bring this golden, cheesy, veggie-packed dish to life:

• 1 ½ pounds baby potatoes (halved or quartered depending on size)
• 2 cups fresh broccoli florets (cut into medium florets)
• 3 tablespoons olive oil (extra virgin preferred for richer flavor)
• ½ cup freshly grated parmesan cheese (plus more for garnish if desired)
• 3 cloves garlic, minced
• 1 teaspoon dried Italian herbs (or a mix of oregano, thyme, and basil)
• ½ teaspoon crushed red pepper flakes (optional, for a mild kick)
• Salt and freshly ground black pepper (to taste)
• Chopped fresh parsley (optional, for garnish and brightness)

Pro tip: You can also toss in a squeeze of lemon juice after roasting for extra zing, or swap in cauliflower for half the broccoli for variety.

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Step 1: Prep and Preheat

Start by preheating your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with olive oil. Wash the baby potatoes and broccoli thoroughly, then pat them completely dry with a kitchen towel.

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Step 2: Cut and Toss

Cut the baby potatoes into halves or quarters so they roast evenly. In a large bowl, combine the potatoes with 2 tablespoons olive oil, half of the minced garlic, salt, pepper, and half of the parmesan. Toss to coat everything evenly.

In a separate bowl, toss the broccoli florets with the remaining 1 tablespoon olive oil, garlic, and a pinch of salt.

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Step 3: Roast the Potatoes

Spread the coated potatoes out in a single layer on your prepared baking sheet. Roast them in the preheated oven for 20 minutes, flipping them halfway through to ensure even browning.

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Step 4: Add the Broccoli

After 20 minutes, remove the tray and add the broccoli to the same baking sheet. Sprinkle the remaining parmesan cheese and Italian herbs over everything. Toss gently on the tray to combine, then return it to the oven.

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Step 5: Roast Until Golden

Continue roasting for another 15–20 minutes, or until the potatoes are crispy and fork-tender, and the broccoli is slightly charred at the tips but still bright green and tender inside.

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Step 6: Garnish and Serve

Remove from the oven and give everything a light toss. If desired, sprinkle with extra parmesan, a dash of red pepper flakes, and some freshly chopped parsley for color and freshness. Serve hot and enjoy every crispy, cheesy bite!

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Notes

• Type of Potatoes: Baby potatoes or Yukon Golds work best for this recipe because of their creamy texture and ability to crisp up beautifully. Avoid starchy potatoes like Russets if you’re aiming for a firmer bite.
• Fresh vs. Frozen Broccoli: While fresh is ideal for roasting, you can use frozen in a pinch. Just be sure to thaw and pat it very dry first.
• Cheese Variations: Parmesan is the star here, but pecorino romano or a sharp cheddar can also add fun twists.
• Add Protein: Want to make it a full meal? Toss in some cooked chickpeas, tofu cubes, or roasted chicken pieces during the last 10 minutes.
• Make It Vegan: Substitute nutritional yeast for parmesan and use a plant-based oil — still full of flavor!

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Watch Out for These Mistakes While Cooking

• Skipping the Drying Step: Moisture left on the potatoes or broccoli will cause them to steam instead of roast. Always pat them completely dry before seasoning.
• Overcrowding the Pan: This traps steam and leads to soggy veggies. Use a second baking sheet if needed to ensure spacing.
• Adding Everything at Once: Broccoli cooks faster than potatoes — adding it later prevents burning and preserves its vibrant green color.
• Using Pre-Grated Parmesan: Store-bought grated cheese often contains anti-caking agents that prevent proper melting and browning. Freshly grated works much better.
• Not Flipping the Potatoes: Skipping this step can lead to uneven cooking and prevent the underside from crisping.
• Underseasoning: Don’t be shy with salt, pepper, and herbs — roasted vegetables can handle (and need) bolder flavors.
• Using Low Oven Temperature: Roasting at a high heat is essential for caramelization. A cooler oven will leave your vegetables limp and underwhelming.
• Not Watching in the Final Minutes: Parmesan can go from golden to burnt quickly — keep a close eye during the last 5 minutes.

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Storage Instructions

Leftovers? No problem. Roasted Parmesan Potatoes and Broccoli store beautifully and reheat well if you follow a few simple tips:

• Refrigerate: Allow the veggies to cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 4 days.
• Reheat: For best texture, reheat in the oven or air fryer at 375°F (190°C) for 8–10 minutes. The microwave works too, but it may soften the crisp edges.
• Freezing Not Recommended: Roasted broccoli and potatoes tend to lose their texture when thawed. It’s best enjoyed fresh or within a few days of making.

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Estimated Nutrition (Per Serving — Based on 4 Servings)

Note: These values are approximate and may vary based on exact brands and portion sizes.

• Calories: 250
• Protein: 7g
• Carbohydrates: 27g
• Dietary Fiber: 4g
• Sugars: 2g
• Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 280mg
• Vitamin C: 60% DV
• Calcium: 15% DV
• Iron: 8% DV

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Frequently Asked Questions

1. Can I use frozen broccoli instead of fresh?

Yes, but it’s important to thaw and pat it very dry before roasting to avoid sogginess. The texture won’t be quite as crisp, but it will still be flavorful.

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2. Can I make this recipe ahead of time?

Absolutely. You can prep and season the vegetables up to a day in advance and keep them in the fridge. Roast just before serving for best texture.

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3. What’s the best way to reheat leftovers?

Use an oven or air fryer to bring back the crispy texture. Reheat at 375°F (190°C) for about 8–10 minutes. Avoid microwaving if you want to keep the crunch.

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4. Is this recipe gluten-free?

Yes! As long as your parmesan cheese is gluten-free (most are), this dish is completely gluten-free.

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5. How can I make this recipe vegan?

Swap parmesan for nutritional yeast or a plant-based hard cheese alternative. Use a good olive oil and skip the dairy — it’ll still be delicious.

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6. Can I add other vegetables to the tray?

Definitely. Carrots, cauliflower, or bell peppers all roast well. Just make sure they’re cut to similar sizes for even cooking.

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7. What if I don’t have Italian seasoning?

No worries — use a mix of dried oregano, basil, thyme, or rosemary. A little garlic powder or paprika also adds a nice touch.

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8. Can I use sweet potatoes instead of baby potatoes?

Yes! Sweet potatoes roast beautifully and pair wonderfully with broccoli and parmesan. Just adjust the cooking time slightly depending on the size of the cuts.

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Conclusion

Roasted Parmesan Potatoes and Broccoli is the kind of dish that wins you over bite by bite — golden, crispy, cheesy, and incredibly satisfying. It’s a go-to recipe whether you’re making dinner in a hurry or feeding a crowd with minimal effort. With simple ingredients and big flavor, it turns everyday vegetables into something unforgettable. Try it once, and it just might become your new favorite side (or main!) dish.

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