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Roasted Parmesan Potatoes & Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 30 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Description

Deliciously crispy roasted Parmesan potatoes and broccoli tossed with garlic, onion powder, paprika, and finished with freshly grated Parmesan cheese and a hint of lemon juice for brightness. This easy, wholesome side dish pairs perfectly with any main course and brings satisfying flavor and texture in every bite.

Ingredients

Vegetables

  • 1 lb Baby Potatoes (or regular potatoes, cut into cubes)
  • 1 lb Fresh Broccoli (cut into florets)

Seasonings & Oil

  • 3 tbsp Olive Oil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Paprika
  • Salt and Pepper (to taste)

Finishing Touches

  • 1/4 cup Freshly Grated Parmesan Cheese (plus extra for garnish)
  • 1 tbsp Fresh Lemon Juice (optional, for added brightness)

Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C) to ensure it reaches the perfect roasting temperature for crispy potatoes and tender broccoli.
  2. Prepare the vegetables: Wash and cut the baby potatoes into evenly sized cubes for even cooking. Chop the broccoli into bite-sized florets and pat dry to help them roast nicely.
  3. Season the vegetables: In a large mixing bowl, toss the potatoes and broccoli with olive oil, garlic powder, onion powder, paprika, salt, and pepper until everything is evenly coated.
  4. Arrange on a baking sheet: Spread the seasoned potatoes and broccoli in a single layer on a large baking sheet, making sure they aren’t overcrowded to allow proper roasting.
  5. Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through cooking, stir or flip the vegetables to promote even browning and crispiness.
  6. Add Parmesan cheese: In the last 5 minutes of roasting, sprinkle freshly grated Parmesan cheese over the vegetables, then continue roasting until the cheese is melted and slightly golden.
  7. Finish with lemon juice and garnish: Remove from the oven and drizzle with fresh lemon juice for a bright flavor contrast. Garnish with additional Parmesan cheese if desired, then serve immediately.

Notes

  • Using baby potatoes ensures quicker roasting, but regular potatoes cut into uniform cubes work well too.
  • Drying broccoli florets before roasting helps them crisp instead of steam.
  • Feel free to adjust the seasoning quantities to taste or add fresh herbs like thyme or rosemary for additional aroma.
  • For a vegan version, omit Parmesan cheese or substitute with a vegan cheese alternative.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to retain crispness.

Find it online: https://slsrecipes.com/roasted-parmesan-potatoes-and-broccoli-recipe/