Roasted Parmesan Potatoes and Broccoli: The Ultimate Comfort Food Recipe
Introduction to Roasted Parmesan Potatoes and Broccoli
Welcome to a delightful journey of flavors with our Roasted Parmesan Potatoes and Broccoli recipe! This dish is not only a feast for the eyes but also a comforting addition to any meal. Whether you’re looking for a side dish to complement your main course or a healthy snack, this recipe is perfect. With crispy potatoes and tender broccoli coated in rich Parmesan cheese, it’s sure to please the whole family.
A Personal Story Behind My Roasted Parmesan Potatoes and Broccoli Journey
Growing up, my family often gathered around the dinner table, and one of our favorites was roasted vegetables. My grandmother would prepare them with love, tossing them with olive oil and spices until they were perfectly golden. This recipe is a homage to those cherished moments, filled with laughter and delicious food. My love for roasted vegetables has only grown over the years, and I can’t wait for you to experience the joy they bring!
What Makes This Roasted Parmesan Potatoes and Broccoli Recipe Special?
This recipe stands out because of its simplicity and the incredible flavors that come together. The combination of crispy potatoes and vibrant broccoli, seasoned perfectly with garlic and onion powder, creates a harmonious blend. The addition of Parmesan cheese not only enhances the taste but also gives the dish a delightful crunch. Plus, it’s a healthy option that’s quick to prepare, making it an ideal choice for busy weeknights or leisurely weekends.
The Full Roasted Parmesan Potatoes and Broccoli Recipe
Ingredients
- 1½ lbs mini potatoes or regular potatoes, chopped into bite-size pieces
- 2 bunches broccoli, cut into florets
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon red chili flakes (optional)
- ¼ teaspoon onion powder
- Few cracks of black pepper
- ½ cup grated Parmesan or Pecorino Romano cheese
- Juice of ½ lemon
Instructions
- Preheat your oven to 425ºF (220ºC) and line a large baking sheet with parchment paper. This helps with easy cleanup!
- Cut the mini potatoes in half and mix them with 2 tablespoons of olive oil, garlic powder, salt, chili flakes, onion powder, and black pepper. Spread the seasoned potatoes on the baking sheet and roast for 30 minutes. Tip: Make sure the potatoes are evenly spaced for optimal roasting.
- While the potatoes are roasting, cut the broccoli into florets. Toss the broccoli with the remaining olive oil and seasonings. Tip: If you like the stems, chop them up and include them for added texture!
- After 30 minutes, add the broccoli to the baking sheet with the potatoes and roast for an additional 15-20 minutes. Sprinkle the grated cheese on top and mix the veggies. Bake for another 5 minutes, letting the cheese melt and turn golden.
- Once done, take the baking sheet out of the oven, drizzle lemon juice over the roasted vegetables, and serve hot. Tip: For extra crispiness, you can broil the dish for the last 2-3 minutes.
Serving Suggestions and Variations for Roasted Parmesan Potatoes and Broccoli
This dish pairs wonderfully with grilled chicken or fish for a balanced meal. You can also serve it with a side of quinoa or rice for a heartier option. If you’re feeling adventurous, try adding other vegetables like bell peppers or carrots. For a vegan version, simply omit the cheese or use a plant-based alternative. The possibilities are endless!
Frequently Asked Questions About Roasted Parmesan Potatoes and Broccoli
Can I use frozen broccoli?
No, fresh broccoli works best for this recipe as it retains its texture better during roasting.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Can I add more spices?
Absolutely! Feel free to experiment with your favorite herbs and spices to customize the flavor.
Can I prepare this dish ahead of time?
You can prep the vegetables and season them ahead of time, but it’s best to roast them fresh for the best texture and flavor.
Roasted Parmesan Potatoes and Broccoli
Equipment
- Oven Preheat to 425ºF.
- Baking sheet Line with parchment paper.
Ingredients
Main Ingredients
- 1.5 lbs mini potatoes or regular potatoes, chopped
- 2 bunches broccoli cut into florets
- 4 tablespoons olive oil
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon red chili flakes (optional)
- 0.25 teaspoon onion powder
- cracks black pepper few cracks
- 0.5 cup grated Parmesan or Pecorino Romano cheese
- 0.5 lemon juice of
Instructions
- Preheat your oven to 425ºF (220ºC) and line a large baking sheet with parchment paper.
- Cut the mini potatoes in half and mix them with 2 tablespoons of olive oil, garlic powder, salt, chili flakes, onion powder, and black pepper. Spread the seasoned potatoes on the baking sheet and roast for 30 minutes.
- While the potatoes are roasting, cut the broccoli into florets and toss them with the remaining olive oil and seasonings.
- After 30 minutes, add the broccoli to the baking sheet with the potatoes and roast for an additional 15-20 minutes. Sprinkle the grated cheese on top and mix the veggies. Bake for another 5 minutes.
- Once done, take the baking sheet out of the oven, drizzle lemon juice over the roasted vegetables, and serve hot.