Why You’ll Love This Recipe

Roasted Parmesan Potatoes & Broccoli is a simple yet flavorful side dish that combines crispy potatoes and tender broccoli florets, all roasted to perfection with garlic, herbs, and a generous sprinkle of Parmesan cheese. It’s a satisfying, wholesome addition to any meal and pairs well with everything from roasted chicken to grilled steak.

ingredients

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

baby or red potatoesbroccoli floretsolive oilgarlic cloves (minced)Parmesan cheese (grated)saltblack pepperdried thyme or Italian seasoningoptional: lemon zest or red pepper flakes

directions

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

Cut potatoes into halves or quarters, depending on size. Toss with olive oil, garlic, salt, pepper, and dried herbs.

Spread the potatoes on the baking sheet and roast for 20 minutes.

While potatoes roast, toss broccoli florets with a bit more olive oil, salt, and pepper.

After 20 minutes, remove the baking sheet, stir the potatoes, and add the broccoli. Return to the oven.

Roast for an additional 15–20 minutes, or until potatoes are golden and crispy and broccoli is tender with slightly charred edges.

Sprinkle freshly grated Parmesan over the hot vegetables and return to the oven for 2–3 minutes until melted and crisp.

Serve warm with a squeeze of lemon or a pinch of red pepper flakes if desired.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesRoasting time: 35–40 minutesTotal time: 45–50 minutes

Variations

Swap broccoli for cauliflower or Brussels sprouts for a different veggie combo.

Use sweet potatoes for a sweeter, nutrient-rich variation.

Add sliced onions or bell peppers for extra flavor and color.

Try Pecorino Romano or nutritional yeast as a cheese alternative.

Top with fresh herbs like parsley or chives for a fresh finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a 375°F (190°C) oven or air fryer for 5–10 minutes until crisp. Avoid microwaving to maintain texture.

FAQs

Do I need to boil the potatoes first?

No, roasting them from raw gives the best texture and flavor.

Can I use frozen broccoli?

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

How do I keep the veggies crispy?

Spread them out in a single layer and don’t overcrowd the baking sheet.

Can I make this ahead?

Yes, roast and refrigerate, then reheat in the oven or air fryer before serving.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I skip the cheese?

Yes, but Parmesan adds great flavor—use a dairy-free substitute if needed.

What potatoes work best?

Baby potatoes, Yukon Gold, or red potatoes roast well and get nicely crisp.

Can I use garlic powder?

Yes, if you don’t have fresh garlic, about ½ teaspoon works well.

Is this kid-friendly?

Yes, the crispy texture and cheesy finish are usually a hit with kids.

Can I double the recipe?

Absolutely, just use two baking sheets to avoid overcrowding.

Conclusion

Roasted Parmesan Potatoes & Broccoli is a delicious and easy-to-make side that turns simple ingredients into a flavorful, crispy, and cheesy dish. With its versatility and crowd-pleasing taste, it’s a go-to recipe you’ll return to again and again.