Roasted Parmesan Potatoes and Broccoli

Why You’ll Love This Recipe

Roasted Parmesan Potatoes and Broccoli is a savory and satisfying side dish that’s crispy on the outside, tender inside, and full of flavor. The combination of golden roasted potatoes and slightly charred broccoli tossed with garlic, olive oil, and Parmesan cheese makes this dish both simple and irresistible. Perfect for weeknight dinners or holiday spreads, it complements a variety of main courses.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

baby potatoesbroccolifreshly grated Parmesan cheeseolive oilgarlic powderonion powdersaltblack pepperoptional: red pepper flakes for heat

directions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Cut the baby potatoes in half and chop the broccoli into bite-sized florets.

In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, salt, and black pepper. Spread them evenly on the baking sheet, cut side down.

Roast the potatoes for 15 minutes.

While the potatoes roast, toss the broccoli in a bit more olive oil and seasoning.

Remove the baking sheet, push the potatoes to one side, and add the broccoli.

Sprinkle everything generously with Parmesan cheese.

Return to the oven and roast for another 15-20 minutes, or until the potatoes are golden and crispy and the broccoli is tender with crispy edges.

Optional: Sprinkle with red pepper flakes before serving for a spicy kick.

Servings and timing

This recipe yields 4 servings.Preparation time: 10 minutesInitial roasting time: 15 minutesFinal roasting time: 15-20 minutesTotal time: 40-45 minutes

Variations

Add chopped carrots or cauliflower for more veggie variety.

Use Italian seasoning or rosemary for an herby twist.

Top with a drizzle of balsamic glaze for extra flavor.

Substitute sweet potatoes for a slightly sweeter profile.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, bake in a 375°F (190°C) oven for 10-15 minutes or air-fry for crispiness.Microwaving is also possible but may reduce the crispiness.

FAQs

Can I use frozen broccoli?

Yes, but thaw and pat it dry first to avoid sogginess during roasting.

Can I make this ahead of time?

Yes, prep the vegetables and store them in the fridge until ready to roast.

Is fresh Parmesan necessary?

Freshly grated Parmesan gives the best flavor, but pre-shredded works in a pinch.

How do I keep the potatoes crispy?

Roast them cut side down and avoid overcrowding the pan.

Can I make this dairy-free?

Yes, simply omit the Parmesan or use a dairy-free alternative.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I add protein?

Absolutely—add cubed chicken, sausage, or tofu for a full meal.

Should I peel the potatoes?

No need to peel baby potatoes, just wash them thoroughly.

Can I use a different cheese?

Yes, try Pecorino Romano or shredded mozzarella for a variation.

Can I roast everything at once?

It’s best to stagger the roasting to ensure both vegetables cook properly and stay crisp.

Conclusion

Roasted Parmesan Potatoes and Broccoli is an easy, flavorful dish that elevates simple ingredients into a crowd-pleasing side. With crispy edges, cheesy goodness, and a perfect balance of textures, it’s a recipe you’ll return to again and again for both everyday meals and special gatherings.

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