Description
This Roasted Parmesan Potatoes & Broccoli recipe is a simple and delicious side dish featuring crispy roasted baby potatoes and tender broccoli florets, all coated in a flavorful blend of garlic, onion, and paprika, then topped with freshly grated Parmesan cheese and a touch of lemon juice for brightness.
Ingredients
Scale
Vegetables
- 1 lb Baby Potatoes (or regular potatoes, cut into cubes)
- 1 lb Fresh Broccoli (cut into florets)
Seasonings and 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
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough to give the potatoes a crispy exterior while cooking them through.
- Prepare the Potatoes: In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, paprika, salt, and pepper. Mix well to coat the potatoes evenly with the seasoning.
- Roast the Potatoes: Spread the seasoned potatoes out on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes until golden and tender.
- Prepare the Broccoli: While the potatoes are roasting, toss the broccoli florets in the remaining 1 tablespoon of olive oil and season with salt and pepper to taste.
- Add Broccoli to the Pan: After the potatoes have roasted for 20-25 minutes, remove the baking sheet from the oven and add the seasoned broccoli florets to the pan, spreading them evenly around the potatoes.
- Roast Broccoli and Potatoes Together: Return the baking sheet to the oven and roast for an additional 15-20 minutes or until the broccoli is tender and lightly crispy on the edges and the potatoes are fully cooked through.
- Add Parmesan and Serve: Remove the vegetables from the oven, sprinkle with freshly grated Parmesan cheese and drizzle with fresh lemon juice if using. Serve warm, garnished with extra Parmesan cheese if desired.
Notes
- For extra crispiness, spread the vegetables out so they’re not crowded on the baking sheet.
- You can substitute regular potatoes if baby potatoes are not available—just cut them into similar-sized cubes.
- Lemon juice adds a nice bright finish, but it is optional.
- Parmesan cheese can be replaced with a vegetarian hard cheese if desired.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
