Description
Craving something crispy, cheesy, and totally comforting? This Roasted Parmesan Potatoes and Broccoli recipe is just what you need. Perfect as a quick dinner side, an easy vegetarian main, or even a brunch addition, it’s loaded with flavor and irresistible crunch. The roasted baby potatoes get golden and crisp, while the broccoli turns tender and just a little charred. Tossed with garlic, olive oil, Italian herbs, and a generous sprinkle of parmesan, this dish is a savory favorite that’s as simple as it is delicious. Whether you’re searching for quick weeknight meal ideas, healthy snack options, or impressive dinner ideas, this easy recipe checks all the boxes!
Ingredients
- 1 ½ pounds baby potatoes (halved or quartered)
- 2 cups fresh broccoli florets
- 3 tablespoons olive oil
- ½ cup freshly grated parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley (optional for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly oil it.
- Wash and dry potatoes and broccoli thoroughly.
- Toss potatoes with 2 tbsp olive oil, half the garlic, salt, pepper, and half the parmesan.
- Spread potatoes in a single layer on baking sheet and roast for 20 minutes.
- Meanwhile, toss broccoli with 1 tbsp olive oil, remaining garlic, and a pinch of salt.
- After 20 minutes, remove tray, add broccoli and remaining parmesan and herbs. Toss everything together.
- Roast for another 15–20 minutes until potatoes are crisp and broccoli is tender and slightly charred.
- Remove from oven and garnish with extra parmesan, red pepper flakes, and parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes