Roasted Parmesan Potatoes and Broccoli

Why You’ll Love This Recipe

• Simple & Delicious: This recipe uses everyday ingredients and transforms them into a tasty, satisfying dish.
• Healthy & Flavorful: With the goodness of potatoes and broccoli, and a touch of Parmesan, this is a nutritious side dish that adds a savory flavor to your meal.
• Versatile: Works great alongside roasted meats, grilled fish, or as a standalone vegetarian meal.

Ingredients

• 1½ lbs mini potatoes or regular potatoes, chopped into bite-size pieces
• 2 bunches broccoli
• 4 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon red chili flakes (optional)
• ¼ teaspoon onion powder
• A few cracks of black pepper
• ½ cup grated Parmesan or Pecorino Romano cheese
• Juice of ½ lemon
  (Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 425ºF (220ºC) and line a large baking sheet with parchment paper.
2. Slice the mini potatoes in half (or chop regular potatoes into bite-sized pieces). Toss the potatoes with 2 tablespoons of olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, red chili flakes (if using), ⅛ teaspoon onion powder, and a few cracks of black pepper. Spread them out in a single layer on the baking sheet.
3. Roast the potatoes in the oven for 30 minutes, or until golden and tender.
4. While the potatoes are roasting, slice the broccoli into florets. If you prefer, you can chop the stems into smaller pieces for added texture.
5. After the potatoes have roasted for 30 minutes, add the broccoli florets to the baking sheet. Drizzle with the remaining 2 tablespoons of olive oil, and toss to combine with the potatoes.
6. Roast for another 15–20 minutes, or until the broccoli is tender and lightly charred.
7. Once everything is roasted, sprinkle with the grated Parmesan or Pecorino Romano cheese, drizzle with lemon juice, and serve immediately.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 45–50 minutes
• Total Time: 55–60 minutes

Variations

• Add More Cheese: For extra cheesiness, top with extra grated Parmesan or Pecorino Romano just before serving.
• Spicy Kick: Increase the amount of red chili flakes or add a bit of hot sauce to the olive oil for an extra spicy flavor.
• Herb Blend: Add dried herbs like thyme, rosemary, or oregano to the potatoes and broccoli for more aromatic flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place the potatoes and broccoli on a baking sheet and roast in a preheated oven at 350ºF (175ºC) for 10–15 minutes, or until heated through.

FAQs

1. Can I use other vegetables in this recipe?

Yes, you can add other vegetables like carrots, bell peppers, or cauliflower. Just be sure to cut them into similar sizes to ensure even cooking.

2. Can I use frozen broccoli?

Fresh broccoli is recommended for this recipe, but if you only have frozen broccoli, you can use it—just be sure to thaw and pat it dry before roasting to avoid excess moisture.

3. How can I make this recipe vegan?

Simply omit the cheese or replace it with a plant-based alternative to make this dish vegan-friendly.

4. Can I cook this recipe in an air fryer?

Yes! If you have an air fryer, you can cook the potatoes and broccoli in batches at 400ºF for 15–20 minutes for crispy results.

5. What can I serve this with?

This dish pairs well with grilled chicken, steak, roasted fish, or a simple side salad for a complete meal.

6. Can I prep this ahead of time?

You can chop the potatoes and broccoli in advance and store them in the fridge. When you’re ready, toss them with the oil and seasoning, and roast.

7. Can I make this recipe spicy?

Yes, adding more red chili flakes or even a dash of cayenne pepper will give it a nice spicy kick.

8. Can I use regular potatoes instead of mini potatoes?

Yes, you can use regular potatoes. Just chop them into bite-sized pieces for even cooking.

9. How do I prevent the broccoli from overcooking?

To prevent the broccoli from becoming too soft, add it to the baking sheet after the potatoes have been roasting for about 30 minutes, so it cooks for a shorter time.

10. Can I use Parmesan cheese from a shaker bottle?

Freshly grated Parmesan works best for flavor, but if you only have pre-grated, you can still use it—just expect a slightly different texture.

Conclusion

These Roasted Parmesan Potatoes and Broccoli make the perfect side dish—simple, healthy, and full of flavor. The combination of crispy potatoes, tender broccoli, and savory Parmesan is a winner every time. Whether you're serving it with a main course or enjoying it as a standalone meal, it's sure to be a hit!

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Roasted Parmesan Potatoes and Broccoli

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• Author: Ava
• Total Time: 55-60 minutes
• Yield: 4 Servings
• Diet: Vegetarian

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Description

These Roasted Parmesan Potatoes and Broccoli are the ultimate side dish! Crispy, golden potatoes and tender, charred broccoli are tossed in olive oil, garlic powder, and a generous sprinkle of Parmesan for a savory, flavorful dish that's perfect for any meal. Whether served with meats, fish, or as a vegetarian meal, it's a crowd-pleaser every time!

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Ingredients

• 1½ lbs mini potatoes (or regular potatoes, chopped into bite-size pieces)
• 2 bunches broccoli
• 4 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp red chili flakes (optional)
• ¼ tsp onion powder
• Black pepper to taste
• ½ cup grated Parmesan or Pecorino Romano cheese

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Instructions

1. Preheat the Oven:
   • Preheat to 425ºF (220ºC). Line a large baking sheet with parchment paper.
2. Prepare the Potatoes:
   • Slice the mini potatoes in half or chop regular potatoes into bite-sized pieces.
   • Toss them with 2 tablespoon olive oil, ½ teaspoon garlic powder, ¼ teaspoon salt, red chili flakes (optional), ⅛ teaspoon onion powder, and black pepper. Spread them out on the baking sheet in a single layer.
3. Roast the Potatoes:
   • Roast the potatoes in the oven for 30 minutes, or until golden and tender.
4. Prepare the Broccoli:
   • While the potatoes roast, slice the broccoli into florets. Chop the stems if desired for added texture.
5. Add the Broccoli:
   • After 30 minutes, add the broccoli to the baking sheet. Drizzle with the remaining 2 tablespoon olive oil and toss to combine with the potatoes.
6. Finish Roasting:
   • Roast the potatoes and broccoli for an additional 15–20 minutes, until the broccoli is tender and lightly charred.
7. Garnish & Serve:
   • Sprinkle the roasted potatoes and broccoli with grated Parmesan and squeeze the lemon juice over the top. Serve immediately and enjoy!

Notes

• Add More Cheese: Top with extra Parmesan or Pecorino Romano for more cheesy goodness.
• Spicy Kick: Add extra red chili flakes or a dash of hot sauce for heat.
• Herb Blend: Try adding thyme, rosemary, or oregano for a more aromatic flavor.
• Vegan Option: Skip the cheese or use a plant-based alternative for a vegan-friendly version.

• Prep Time: 10 minutes
• Cook Time: 45-50 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: American