If you’ve been hunting for a side dish that’s bursting with flavor, simple to prepare, and reliably delicious, then you’re going to love the Roasted Parmesan Potatoes & Broccoli Recipe. This vibrant combination of crispy baby potatoes and tender broccoli florets is elevated by a golden layer of savory Parmesan cheese, creating a perfect balance of textures and tastes. It’s the kind of dish that feels cozy and indulgent while being surprisingly easy and nourishing, making it my go-to when I want something that feels special but doesn’t take all afternoon in the kitchen.
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in making these roasted vegetables irresistible. From the tender baby potatoes to the fragrant dried thyme, each component adds a layer of flavor or texture that brings this dish to life.
- Baby potatoes: Choose small ones to ensure they roast evenly and get wonderfully crispy.
- Broccoli florets: Fresh and vibrant, they add a beautiful green contrast and tender bite.
- Olive oil: This enriches the vegetables and helps them roast to golden perfection.
- Garlic powder: Infuses a subtle but unmistakable depth of flavor.
- Onion powder: Adds a gentle sweetness and complexity.
- Dried thyme: Brings a warm, earthy herbal note that complements the veggies beautifully.
- Salt: Essential for seasoning and enhancing all the other flavors.
- Black pepper: Adds just the right touch of mild heat.
- Grated Parmesan cheese: Creates a crispy, savory crust that takes the dish to another level.
- Fresh parsley (optional): Brightens the flavor and adds a pop of fresh green color.
How to Make Roasted Parmesan Potatoes & Broccoli Recipe
Step 1: Prepare and Roast the Potatoes
Start by preheating your oven to 425 degrees Fahrenheit and lining a baking sheet with parchment paper for easy cleanup. Toss the halved or quartered baby potatoes in 2 tablespoons of olive oil along with garlic powder, onion powder, dried thyme, salt, and black pepper. Spreading them out in a single layer on the baking sheet is crucial for achieving that unbeatable crispiness. Roast the potatoes alone for 20 minutes to give them a head start on becoming golden and tender.
Step 2: Add and Season the Broccoli
While the potatoes are roasting, coat the broccoli florets with the remaining 1 tablespoon of olive oil and a pinch of salt to bring out their natural flavors. After the initial 20 minutes, add the broccoli to the baking sheet, nestling it among the potatoes so everything roasts evenly.
Step 3: Top with Parmesan and Finish Roasting
Once the broccoli is in place, sprinkle the grated Parmesan cheese over the entire pan and gently toss everything together to combine without breaking up the vegetables. Return the pan to the oven and roast for another 15 to 20 minutes. You’ll know it’s ready when the potatoes are irresistibly crispy, and the broccoli is tender with delightfully charred tips.
How to Serve Roasted Parmesan Potatoes & Broccoli Recipe
Garnishes
A simple sprinkle of freshly chopped parsley adds a burst of vibrant green and a mild, fresh flavor that lifts this dish even further. If you love a little extra zing, crushed red pepper flakes also make a fantastic garnish for a subtle spicy kick.
Side Dishes
This Roasted Parmesan Potatoes & Broccoli Recipe pairs beautifully with a wide range of mains—think roasted chicken, grilled salmon, or even a hearty vegetarian entrée like stuffed portobello mushrooms. It’s wonderfully versatile and complements almost any meal with ease.
Creative Ways to Present
For a stunning presentation, serve the potatoes and broccoli in a rustic wooden bowl or on a bright white platter to make those colors pop. You could also layer them over a bed of cooked quinoa or couscous for a complete, colorful plate that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Parmesan Potatoes & Broccoli keep well in an airtight container in the refrigerator for up to 3 days. Just be sure to cool them completely before storing to maintain their texture and flavor.
Freezing
If you want to freeze leftovers, spread the cooled vegetables on a parchment-lined tray and freeze them until solid before transferring to a freezer-safe bag or container. They’re best enjoyed within 1 month to retain maximum flavor and texture.
Reheating
Reheat leftovers in a preheated oven at 375 degrees Fahrenheit for about 10 minutes to bring back the crispiness. Avoid microwaving if possible, as it tends to make the potatoes and broccoli soggy.
FAQs
Can I use frozen broccoli for this recipe?
Absolutely! Just make sure to thaw and pat the broccoli dry before roasting to avoid excess moisture, which can prevent crispiness.
What if I don’t have Parmesan cheese?
You can substitute with Pecorino Romano or even a sprinkle of nutritional yeast for a cheesy flavor if you prefer a dairy-free option.
Can I add other vegetables?
Definitely! Vegetables like cauliflower, carrots, or bell peppers roast well alongside potatoes and broccoli, adding more color and flavor to the dish.
How do I make this dish spicier?
Sprinkle in some red pepper flakes during seasoning or serve with a drizzle of hot sauce to amp up the heat.
Is this dish suitable for vegans?
To make it vegan, simply omit the Parmesan cheese or replace it with a vegan alternative or nutritional yeast.
Final Thoughts
This Roasted Parmesan Potatoes & Broccoli Recipe is a reassuringly simple yet incredibly flavorful dish that belongs on your regular rotation. The crispy edges, tender centers, and that irresistible cheesy topping make it a crowd-pleaser every time. I promise, once you try it, you’ll understand why it’s become such a beloved staple in my kitchen. Give it a whirl and enjoy the cozy warmth of roasted goodness served right up!
Print
Roasted Parmesan Potatoes & Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian, Gluten Free
Description
This Roasted Parmesan Potatoes & Broccoli recipe is a delicious and easy side dish that combines crispy baby potatoes with tender, slightly charred broccoli florets, all coated in fragrant herbs, garlic, and topped with savory Parmesan cheese. Perfectly roasted in the oven, it’s a healthy and flavorful option for weeknight dinners or holiday meals.
Ingredients
Vegetables
- 1 lb baby potatoes, halved or quartered
- 2 cups broccoli florets
Seasonings & Oil
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Cheese & Garnish
- â…“ cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Season the Potatoes: In a large bowl, toss the halved or quartered baby potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, dried thyme, salt, and black pepper to evenly coat them with the spices and oil.
- Roast the Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast them in the preheated oven for 20 minutes to start cooking and crisping the potatoes.
- Prepare the Broccoli: While the potatoes are roasting, toss the broccoli florets in the remaining 1 tablespoon of olive oil and a pinch of salt to season.
- Add Broccoli and Parmesan: After the potatoes have roasted for 20 minutes, add the seasoned broccoli to the baking sheet with the potatoes. Sprinkle the grated Parmesan cheese evenly over the vegetables and toss gently to combine.
- Finish Roasting: Return the baking sheet to the oven and roast for an additional 15–20 minutes until the potatoes are crispy and golden and the broccoli is tender with slight charring.
- Optional Garnish and Serve: Garnish with chopped fresh parsley if desired. Serve the roasted Parmesan potatoes and broccoli warm as a tasty and wholesome side dish.
Notes
- For extra crispiness, broil the vegetables for the last 2–3 minutes of cooking.
- You can use frozen broccoli (thawed and patted dry) if fresh isn’t available.
- Add red pepper flakes for a spicy kick.
