Description
Roasted Parmesan Potatoes and Broccoli is a vibrant and delicious side dish that perfectly combines crispy Yukon Gold potatoes with fresh broccoli, all enveloped in savory parmesan cheese and fragrant herbs. This recipe is ideal for family dinners or gatherings, offering a delightful burst of flavor and color to your table. With its easy preparation and satisfying crunch, this dish is sure to become a staple in your kitchen.
Ingredients
Scale
- 1 lb Yukon Gold or red potatoes
- 1 medium head of fresh broccoli
- 3 tbsp olive oil
- Β½ cup grated parmesan cheese
- 2 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 425Β°F (220Β°C).
- Wash and cut potatoes into 1-inch pieces; chop broccoli into uniform florets.
- In a large bowl, toss potatoes and broccoli with olive oil, garlic powder, oregano, salt, and pepper until evenly coated.
- Sprinkle grated parmesan over the veggies and mix well.
- Spread on a parchment-lined baking sheet and roast for 25-30 minutes, flipping halfway through, until golden brown.
- Allow to cool slightly before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For variations, substitute sweet potatoes or cauliflower for the regular potatoes and broccoli. Add spices like paprika or chili flakes for an extra kick of flavor. Store leftovers in an airtight container in the fridge for up to three days; reheat at 350Β°F (175Β°C) for about 10 minutes.