Easy Roasted Parmesan Potatoes and Broccoli Recipe for Dinner

Crispy and golden roasted parmesan potatoes and broccoli dance with irresistible flavor on your dinner plate.

parmesan nutty essence transforms simple vegetables into a culinary masterpiece.

Weeknight meals demand quick, delicious solutions that satisfy hunger and delight taste buds.

Bright green broccoli florets mingle with perfectly seasoned potato chunks, creating a harmonious side dish.

Nutritious ingredients combine effortlessly, promising a healthful and mouthwatering experience.

Salt, pepper, and grated cheese elevate these humble vegetables into something spectacular.

Each bite promises a crunchy, savory adventure that makes healthy eating feel like an indulgence.

Dive into this simple recipe and watch ordinary ingredients become extraordinary.

Why Roasted Parmesan Veggies Are So Tasty

• Packed with Italian seasoning and garlic powder, this recipe transforms simple vegetables into a mouthwatering side dish bursting with delicious taste.
• Minimal ingredients and straightforward steps make this recipe perfect for beginner cooks or busy people who want a quick, nutritious meal without complicated techniques.
• Using a single baking sheet means less cleanup and hassle, allowing you to enjoy a delectable vegetable side without creating a mountain of dishes afterward.
• Combining nutrient-rich broccoli and potatoes with a sprinkle of Parmesan creates a wholesome dish that satisfies cravings while providing essential vitamins and minerals.

Ingredients for Parmesan Potatoes & Broccoli

• Baby Potatoes: Creamy, small potatoes perfect for roasting.
• Broccoli Florets: Fresh green vegetable with a crisp texture.
• Parmesan Cheese: Salty and sharp cheese for final flavor boost.

• Olive Oil, Garlic Powder, Italian Seasoning, Salt, Black Pepper: Classic herb and spice combination for savory roasted vegetables.

• Parchment Paper: Non-stick surface for easy roasting and cleanup.

How to Make Parmesan Potatoes & Broccoli

Step 1: Fire Up the Oven

Set your oven to a scorching 425°F and prepare a baking sheet with parchment paper or a light olive oil coating.

Step 2: Dress the Potatoes

• Olive oil
• Garlic powder
• Italian seasoning
• Salt
• Black pepper

Spread the seasoned potatoes across the baking sheet in a single, beautiful layer.

Step 3: First Roasting Round

Send the potatoes into the hot oven for 20 minutes.

Halfway through, flip them to ensure gorgeous, even browning.

Step 4: Prep the Broccoli

• Olive oil
• Salt
• Black pepper

Step 5: Combine and Continue Roasting

Join the broccoli with the partially roasted potatoes, mixing them gently on the baking sheet.

Return to the oven for another 15 minutes until potatoes turn crispy and broccoli develops slightly charred, tender edges.

Step 6: Cheese Finale

Immediately after removing from the oven, shower the hot vegetables with grated Parmesan cheese.

Toss softly to ensure every morsel gets a cheesy embrace.

Step 7: Serve and Savor

Transfer to a serving dish and enjoy the harmonious blend of crispy potatoes and tender broccoli while piping hot.

Pro Tips for Roasted Potatoes & Broccoli

• Cut baby potatoes into even halves to ensure uniform cooking and crispy edges for maximum flavor.
• Toss vegetables in oil and spices before roasting to help seasonings adhere better and create more intense taste profiles.
• Spread vegetables in a single layer on the baking sheet to allow proper air circulation and achieve that desirable golden-brown crispiness.
• Sprinkle Parmesan immediately after removing from oven so the residual heat helps melt and distribute the cheese evenly across the vegetables.
• Replace Parmesan with nutritional yeast for a dairy-free version that still provides a delicious cheesy flavor for vegan or lactose-intolerant diners.

Storing & Reheating Parmesan Veggies

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator, keeping vegetables and potatoes separate to maintain crispness.
• Transfer cooled dish to freezer-safe container, seal tightly, and store for 1-2 months. Separate broccoli and potatoes to prevent soggy texture.
• Spread leftovers on baking sheet, drizzle with olive oil, bake at 375°F for 10-15 minutes until crispy and heated through. Sprinkle fresh Parmesan before serving.
• Reheat in short 30-second intervals, stirring between each, to prevent overcooking. Add a splash of water to maintain moisture and prevent drying out.

What to Serve with Parmesan Roasted Veggies

• Pair with Crisp White Wine: Sauvignon Blanc or Pinot Grigio offers bright acidity that complements the roasted vegetables' rich, savory flavors and cuts through the Parmesan's creamy texture.
• Create Protein Partnership: Grilled chicken breast or baked salmon makes an excellent protein companion, adding lean protein that balances the starchy potatoes and enhances the overall meal's nutritional profile.
• Add Herbal Freshness: Serve with a light Greek salad or garnish with fresh chopped parsley and chives to introduce a zesty, green element that brightens the roasted vegetables' deep, caramelized notes.
• Complete with Crusty Bread: Rustic sourdough or herbed focaccia provides a perfect vehicle for soaking up the olive oil and Parmesan remnants, turning this side dish into a more substantial and satisfying dining experience.

Fun Ways to Switch Up Parmesan Veggies

• Vegan Herb Roasted Vegetables: Replace Parmesan with nutritional yeast for a cheesy flavor and use plant-based olive oil alternatives.
• Low-Carb Cauliflower Edition: Swap potatoes with cauliflower florets, maintain same seasoning, reduce roasting time to 25 minutes total for crispy texture.
• Mediterranean Spice Blend: Substitute Italian seasoning with za'atar, add cumin and paprika, sprinkle feta cheese instead of Parmesan for a Middle Eastern profile.
• Gluten-Free Herb Option: Ensure all seasonings are certified gluten-free, use fresh herbs like rosemary and thyme instead of pre-mixed Italian seasoning for enhanced flavor complexity.

FAQs

• Can I use different types of potatoes?

Yes, you can substitute baby potatoes with red potatoes, Yukon gold, or russet potatoes. Just cut them into similar-sized pieces to ensure even roasting.

• How do I get the potatoes extra crispy?

Use a high oven temperature like 425°F, spread potatoes in a single layer without overcrowding, and flip them halfway through cooking to achieve golden, crispy edges.

• Is this recipe vegetarian-friendly?

Absolutely! This dish is completely vegetarian and can easily be made vegan by omitting the Parmesan cheese or using a plant-based alternative.

• What if I don't have Italian seasoning?

No problem. You can create your own blend using dried herbs like oregano, basil, thyme, and rosemary, or simply use herbs you have on hand.

Roasted Parmesan Potatoes and Broccoli Recipe

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4.7 from 20 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Crispy roasted parmesan potatoes and broccoli bring Mediterranean magic to weeknight dinners. Simple ingredients combine for a cheesy, golden side dish that elevates any meal with irresistible flavors you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 1.5 pounds (680 grams) baby potatoes (halved or quartered)
• 3 cups broccoli florets

Seasonings and Cheese:

• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1/4 teaspoon red pepper flakes (optional)

Cooking Oil:

• 3 tablespoons olive oil (divided)

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Instructions

1. Heat the oven to 425°F and prepare a baking sheet with parchment paper or a light olive oil coating.
2. Combine potato halves with olive oil, garlic powder, Italian seasoning, salt, and pepper in a mixing bowl, ensuring each piece is thoroughly coated.
3. Arrange potatoes in a single layer on the baking sheet, creating space between each piece for even roasting.
4. Roast potatoes for 20 minutes, rotating halfway through to promote uniform golden-brown coloration.
5. While potatoes are cooking, season broccoli florets with olive oil, salt, and pepper in a separate bowl.
6. After initial potato roasting, carefully add seasoned broccoli to the baking sheet, gently mixing with the partially cooked potatoes.
7. Continue roasting for an additional 15 minutes until potatoes develop a crispy exterior and broccoli edges become slightly charred.
8. Immediately after removing from the oven, generously sprinkle grated Parmesan cheese over the hot vegetables, tossing gently to distribute the cheese evenly.
9. Transfer to a serving dish and present while still warm for optimal flavor and texture.

Notes

• Ensure potato pieces are similar in size for even roasting, preventing some from burning while others remain undercooked.
• Use freshly grated Parmesan for maximum flavor and better melting compared to pre-packaged cheese.
• For extra crispiness, pat potatoes and broccoli completely dry before seasoning to remove excess moisture.
• Customize the dish by adding red pepper flakes for heat or swapping Parmesan with nutritional yeast for a dairy-free version.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 220
• Sugar: 2g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 8g
• Cholesterol: 10mg