Roasted Parmesan Potatoes and Broccoli

I find myself turning to this recipe again and again because it hits all the right notes: minimal prep, one-pan cleanup (a lifesaver on busy weeknights!), and absolutely packed with flavors that everyone loves. It’s versatile enough to pair with almost any main course yet delicious enough to be the star. You truly get maximum deliciousness for minimal effort. Why not elevate your dinner tonight? Try it—you won’t believe how simple and incredibly tasty this Roasted Parmesan Potatoes and Broccoli dish truly is!

Ingredients

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• 1.5 lbs Potatoes (Yukon Gold or red potatoes work best for their creamy texture and thin skins, cut into 1-inch cubes) – For nutritional details, see the Nutritional Information for Potatoes.
• 1 lb Broccoli Florets (Cut into bite-sized pieces) – Learn more about broccoli’s nutrients from the Nutritional Information for Broccoli. Broccoli contains vitamins C and K, fiber, and antioxidants, supporting overall health. Roasting enhances its natural sweetness, making it a delicious addition to any meal.
• 1/4 cup Olive Oil (Extra virgin recommended for flavor)
• 1/2 cup Grated Parmesan Cheese (Freshly grated melts best and offers superior flavor)
• 1 tsp Garlic Powder (Or 2-3 cloves fresh minced garlic)
• 1/2 tsp Salt (Or to taste)
• 1/4 tsp Black Pepper (Freshly ground preferred)
• (Optional) 1/2 tsp Italian Seasoning or Red Pepper Flakes (For extra flavor or a touch of heat)

(Universal Tip): Don’t overcrowd your baking sheet! Give the vegetables space to roast, not steam, ensuring they get wonderfully crispy and golden brown. Use two sheets if necessary.

(Universal Tip): Pat your vegetables thoroughly dry after washing. Excess moisture hinders browning and crisping, which is key for fantastic Roasted Parmesan Potatoes and Broccoli.

Step-by-Step Instructions

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1. Preheat & Prepare: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. Why? Preheating ensures the vegetables start cooking immediately at the right temperature for even roasting, and parchment paper makes cleanup a breeze.
2. Prep the Potatoes: Wash your potatoes thoroughly. Cut them into uniform 1-inch cubes. Consistency in size is important. Why? Uniform pieces cook at the same rate, preventing some from burning while others are still undercooked. Place the potato cubes in a large mixing bowl.
3. Season the Potatoes: Drizzle about half of the olive oil (2 tablespoons) over the potatoes. Sprinkle with half the salt, pepper, and garlic powder (and optional Italian seasoning/red pepper flakes, if using). Toss well to coat every piece evenly. Why? Coating the potatoes first ensures the seasoning adheres well and starts the crisping process.
4. Initial Roast for Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded. Roast for 15 minutes. Why? Potatoes generally take longer to cook than broccoli, so giving them a head start ensures both vegetables reach perfect tenderness simultaneously.
5. Prep and Season Broccoli: While the potatoes are roasting, place the broccoli florets in the same mixing bowl (no need to wash it). Add the remaining olive oil (2 tablespoons), the remaining salt, pepper, and garlic powder. Add about half of the grated Parmesan cheese (1/4 cup). Toss thoroughly until the broccoli is well-coated. Why? Adding Parmesan now helps it adhere and brown onto the broccoli during roasting, creating delicious flavor pockets.
6. Combine and Continue Roasting: After the potatoes’ initial 15 minutes, remove the baking sheet from the oven. Add the seasoned broccoli florets to the sheet, distributing them evenly amongst the potatoes. Gently toss everything together on the baking sheet if needed to ensure an even layer.
7. Roast Again: Return the baking sheet to the oven and roast for another 15-20 minutes. You’re looking for potatoes that are fork-tender and golden brown with crispy edges, and broccoli that is tender-crisp and slightly charred in spots. Why? This second roasting period allows the broccoli to cook perfectly without becoming mushy, while the potatoes finish cooking and get extra crispy.
8. Final Parmesan Touch: Remove the baking sheet from the oven. Immediately sprinkle the remaining Parmesan cheese (1/4 cup) over the hot Roasted Parmesan Potatoes and Broccoli. The residual heat will help it melt slightly and cling to the vegetables.
9. Serve: Let the Roasted Parmesan Potatoes and Broccoli rest for a minute or two, then transfer to a serving dish. Garnish with fresh parsley if desired, and serve immediately. Enjoy your incredibly flavorful side dish!

Serving Ideas

This Roasted Parmesan Potatoes and Broccoli is a wonderfully versatile side dish that complements a wide array of main courses. Its savory, cheesy notes and satisfying textures make it a welcome addition to almost any plate. For a classic pairing, serve it alongside grilled chicken breast, pan-seared salmon, or a juicy steak. The robust flavors stand up well to these proteins. Plating Tip: Arrange the Roasted Parmesan Potatoes and Broccoli neatly beside the main course, perhaps adding a lemon wedge on the side for a fresh squeeze that brightens the Parmesan flavor.

Alternatively, consider making this Roasted Parmesan Potatoes and Broccoli the star of a hearty vegetarian meal. Pile it high in a bowl over fluffy quinoa or farro, add some chickpeas or white beans for extra protein, and drizzle with a light vinaigrette or a dollop of Greek yogurt. Plating Tip: Create visual appeal in the bowl by layering components – grains first, then the vibrant Roasted Parmesan Potatoes and Broccoli, followed by beans and drizzle. If you enjoy simple, satisfying meals, you might find inspiration in other one-pan wonders like our One-Pot Chicken Parmesan Pasta. This dish truly shines in its adaptability and delicious simplicity.

FAQs

1. What are the best potatoes for Roasted Parmesan Potatoes and Broccoli?

   I highly recommend using Yukon Gold or red potatoes. Yukon Golds have a naturally buttery flavor and creamy texture that becomes wonderfully fluffy when roasted, while their thin skins get delightfully crisp. Red potatoes also hold their shape well and have thin skins. Russet potatoes can work, but they tend to be starchier and can sometimes fall apart a bit more; if using Russets, ensure your cubes aren’t too small. The key is a waxy or all-purpose potato for the best Roasted Parmesan Potatoes and Broccoli texture.

2. Can I use frozen broccoli for this recipe?

   Yes, you absolutely can use frozen broccoli florets. However, for the best results, it’s crucial to thaw them completely and then pat them very dry with paper towels before tossing them with oil and seasonings. Excess moisture from frozen broccoli can turn into steam in the oven, preventing the broccoli from roasting properly and getting those desirable slightly charred, crispy edges. The texture might be slightly softer than using fresh, but it will still be delicious Roasted Parmesan Potatoes and Broccoli.

3. How do I ensure my potatoes get really crispy?

   Several factors contribute to crispy potatoes! First, ensure your oven is fully preheated to 400°F (200°C) – high heat is essential. Second, don’t overcrowd the pan; give the potatoes space. Use two pans if necessary. Third, make sure the potatoes are well-coated in oil. Fourth, pat the potatoes dry after washing. Finally, resist the urge to stir them too often during the initial roasting phase; letting them sit undisturbed allows a crust to form. Giving them that 15-minute head start before adding the broccoli also helps maximize crispiness for your Roasted Parmesan Potatoes and Broccoli.

4. Can I prepare Roasted Parmesan Potatoes and Broccoli ahead of time?

   While this dish is undeniably best enjoyed fresh and hot from the oven for optimal crispiness, you can do some prep ahead. You can wash and chop the potatoes and broccoli a day in advance and store them in separate airtight containers in the refrigerator. You can also mix the dry seasonings. However, I recommend roasting them just before serving. Leftovers can be stored in an airtight container in the fridge for 3-4 days.

5. How should I reheat leftovers?

   Microwaving will make the Roasted Parmesan Potatoes and Broccoli soft. For best results, reheat them in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and re-crisped. An air fryer also works exceptionally well for reheating – usually about 5-7 minutes at 375°F (190°C) does the trick, restoring much of the original crispy texture.

6. Can I add other vegetables or seasonings?

   Absolutely! This Roasted Parmesan Potatoes and Broccoli recipe is very adaptable. Feel free to add other sturdy vegetables like carrots (cut similarly to potatoes), Brussels sprouts (halved), bell peppers (chunks), or onions (wedges). Add carrots or Brussels sprouts along with the potatoes, and peppers or onions along with the broccoli, adjusting roasting times as needed. For seasonings, try rosemary, thyme, smoked paprika, or onion powder for different flavor profiles.

Conclusion

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This Roasted Parmesan Potatoes and Broccoli recipe is a testament to how simple ingredients, prepared well, can create something truly special and incredibly delicious. It’s the kind of side dish that effortlessly elevates any meal, whether it’s a quick weeknight dinner or part of a larger feast. The combination of crispy, tender potatoes, perfectly roasted broccoli, and that savory, nutty coating of Parmesan and garlic is simply irresistible. I love how adaptable it is and how reliably it turns out perfect every time. It’s a crowd-pleaser that you’ll find yourself making over and over again.

Pro Tip: For an extra layer of umami flavor, try adding 1-2 tablespoons of nutritional yeast along with the Parmesan cheese – it enhances the cheesy taste beautifully!

Pro Tip: Don’t discard the broccoli stems! Peel the tough outer layer, chop the tender inner part into coins or small cubes, and roast them right alongside the florets and potatoes. They become surprisingly sweet and tender.

For variations, consider adding crispy bacon bits or pancetta during the last 10 minutes of roasting. Another great twist is tossing the finished Roasted Parmesan Potatoes and Broccoli with a tablespoon of pesto just before serving for a vibrant, herby kick. If you appreciate the ease and flavor of combining simple ingredients like this, you might also fall in love with our popular Garlic Butter Chicken Bites & Parmesan Pasta. Enjoy making – and eating – this fantastic dish!

Roasted Parmesan Potatoes and Broccoli

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Crispy roasted potatoes and tender broccoli tossed with garlic, olive oil, and parmesan for a simple yet irresistible side dish.

• Author: Kiera
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Oven-Roasted
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3 cups baby potatoes, halved
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon paprika (optional)

Instructions

1. Preheat oven to 200°C (400°F).
2. In a large bowl, toss potatoes with 2 tablespoons of olive oil, garlic, salt, pepper, and paprika.
3. Spread potatoes on a baking sheet in a single layer and roast for 20 minutes.
4. While potatoes roast, toss broccoli with remaining tablespoon of olive oil.
5. Remove potatoes from the oven, add broccoli and sprinkle with parmesan cheese.
6. Return to oven and roast for another 15–20 minutes until vegetables are golden and tender.
7. Serve hot and enjoy!

Notes

For extra crispiness, broil for the last 2–3 minutes of roasting. Freshly grated parmesan works best for flavor.

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 2g
• Sodium: 350mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 10mg

Keywords: potatoes, broccoli, parmesan, roasted vegetables, easy side dish