Description
A delicious and easy-to-make recipe featuring tender roasted baby potatoes and broccoli florets tossed with aromatic herbs, garlic, and topped with melted Parmesan cheese. This flavorful side dish is perfect for a weeknight dinner or a holiday meal accompaniment.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 1 pound baby potatoes
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes and broccoli.
- Prepare potatoes: Wash the baby potatoes thoroughly to remove dirt, then slice them into quarters or halves depending on their size to ensure even cooking.
- Place potatoes in bowl: Transfer the cut potatoes into a large mixing bowl for seasoning.
- Coat potatoes in oil: Drizzle olive oil over the potatoes and toss gently so all pieces are evenly coated.
- Add seasonings: Sprinkle garlic powder, onion powder, dried thyme, salt, and black pepper onto the potatoes and mix thoroughly to distribute the flavors evenly.
- Prepare broccoli: Rinse broccoli florets under cool water, then dry completely using a towel or paper towels to avoid excess moisture during roasting.
- Combine broccoli with potatoes: Add the broccoli to the bowl with the seasoned potatoes and toss gently to coat them with the oil and spices.
- Arrange on baking sheet: Spread the potato and broccoli mixture in an even layer on a baking sheet, ensuring pieces are spaced out for proper roasting.
- Roast vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes until the potatoes are tender and golden brown, stirring halfway through for even cooking.
- Remove from oven: Take the baking sheet out once the potatoes are cooked through and crispy.
- Add Parmesan cheese: Sprinkle the grated Parmesan cheese evenly over the hot roasted potatoes and broccoli.
- Melt cheese: Return the baking sheet to the oven and roast for an additional 5 minutes to melt the cheese and allow it to become slightly crispy.
- Cool slightly: Remove the baking sheet from the oven and let the dish cool for a few minutes before serving.
- Serve and enjoy: Serve the roasted Parmesan potatoes and broccoli warm as a tasty side dish.
Notes
- Ensure potatoes are cut into similar sizes for even roasting.
- Dry the broccoli well to prevent steaming instead of roasting.
- Use freshly grated Parmesan for the best melting and flavor.
- Feel free to add a squeeze of lemon juice after roasting for a fresh touch.
- This dish can be reheated in the oven to maintain crispiness.
