Roasted Parmesan Potatoes and Broccoli
A delightful dish featuring roasted potatoes and broccoli with Parmesan cheese.
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.
Notes
For extra crispiness, you can broil the dish for the last 2-3 minutes.