Roasted Parmesan Potatoes and Broccoli have a certain magic especially when covered in garlic, herbs, and a golden Parmesan cheese covering. Every mouthful of these roasted Parmesan potatoes with broccoli is flavorful, soft, and crispy on the surface.
This basic, comforting meal goes with almost anything or you could eat it right off the pan (there is no judgment here). Trust me; you will adore this one whether you present it as a side dish for supper or a light dinner!
If you love classic roasted sides, you might also enjoy this Campbell’s Green Bean Casserole Recipe another easy and delicious veggie dish.
Table of Contents
Why You’ll Love This Recipe?
✔ Crispy & Flavor-Packed: While keeping the broccoli somewhat crunchy, roasting at high heat gives the potatoes a lovely golden coating.
✔ Simple & Effortless: Cleaning up is simple since everything runs on one pan.
✔ Packed with fiber, vitamins, and cheesy flavor, it is nutritious and satisfying.
✔ Pairs almost everything; present it topped with chicken, steak, or fried egg.
Try serving it with Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a well-balanced meal.
Ingredients
You have everything you need for this crispy, cheesy vegetable medley here:
Main Ingredients:
Baby potatoes are the main ingredient, halved or quartered for crispy borders and creamy centers.
It roasts brilliantly and provides a small crunch from broccoli florets.
Olive oil lets one get that crispy, golden finish.
Add a savory, nutty taste and oven crunches of grated Parmesan cheese.
Garlic powder: Garlic plus Parmesan is wonderful.
Dried thyme brings a herby, fragrant element.
Salt and black pepper improve every taste sensation.
Optional additions:
Red pepper flakes for a little spice kick-off.
A vivid, tangy counterpoint to the Parmesan’s richness is lemon zest.
👉 The complete ingredient list with measurements is in the recipe card below!
For another cheesy, parmesan-packed dish, try Longhorn Parmesan Crusted Chicken—it pairs wonderfully with these roasted veggies.
How to make roasted parmesan potatoes with broccoli?
First step: Warm the oven.
Turn your oven to 400°F (200°C). For quick cleanup, line a big baking sheet with parchment paper.
Second: Get the potatoes ready.
Mix the baby potatoes with olive oil, garlic powder, dried thyme, salt, and pepper in a big basin. Verify that everything has equal coating.
Third Step: Roast the potatoes.
On the baking sheet, single layer the potatoes (cut-side down for maximum crispiness!). Roast until they begin to become golden brown, 20 minutes.
Fourth step: add the Parmesan and broccoli.
Take the baking sheet out of the oven and add the broccoli florets. Drizzle with more olive oil, then top everything with Parmesan cheese. For a further layer of taste, add lemon zest and red pepper flakes.
Finish Roasting in Step 5.
After returning the skillet to the oven, roast for 15 to 20 minutes until the broccoli is cooked with somewhat browned edges and the potatoes are crispy.
Sixth step: Present and savor.
Present right away when the Parmesan is still melky and warm. Eat as a light main course or side dish.
Pro Advice on the Perfect Broccoli and Roasted Potatoes
✔ Cut the Potatoes Evenly – This guarantees crispy and roasting at the same speed.
✔ Don’t Overcrowd the Pan: Vegetables close together will steam instead of roast. Employ a big baking sheet!
✔ Flip the Potatoes Midway: Halfway through roasting, flip the potatoes to add crisp edges.
✔ Use Freshly Grated Parmesan; pre-packed Parmesan melts less. Fresh grate it for optimum effects.
✔ Love Extra Crunch: At the end, for extra crispiness, broil the vegetables for two to three minutes.
How to Present?
This crispy, cheesy delicacy goes especially nicely with:
Perfect side for juicy, herby chicken is grilled or roasted chicken.
A filling and great pairing is steak or pork chops.
Fried or poached eggs would make a light dinner with an egg on top!
As a vegetarian meal, add extra creaminess with a dollop of Greek yogurt or aioli.
Prepare Ahead and Store
Managing Leftovers
Refrigerated in an airtight container, keep for up to three days.
Reheat
Reheat oven to 375°F for ten minutes to crispen them once more.
Set the air fryer to 350°F and run for five minutes.
Works also; however, the potatoes won’t be as crispy in a microwave.
FREEzing?
Not suggested! Roasted potatoes and broccoli have different textures after freezing.
Ask questions here.
Is frozen broccoli something I can use?
Indeed! To avoid sogginess, defrost and pat dry before roasting.
Could I instead substitute sweet potatoes?
Indeed! They will provide a faintly sweet counterpoint to the spicy Parmesan.
Which kind of Parmesan should I use?
For ideal melt and crispiness, use freshly grated Parmesan! Cheese that has been pre-shred will have a different texture.
Could I also add other vegetables?
Exactly! Perfect additions would be carrots, Brussels sprouts, zucchini, or asparagus.
Conclusion
Every mouthful of these crunchy, cheesy, flavorful roasted Parmesan potatoes with broccoli is rich. One thing’s for sure—this dish will vanish quickly—regardless of whether you’re making it for a special meal or a weeknight dinner!
Enjoy and have a happy roasting 🥔🥦✨
Roasted Parmesan Potatoes and Broccoli
Ingredients
- Principal components:
- Cut one-inch cubes from three medium russet or Yukon gold potatoes.
- Two cups of fresh broccoli florets
- Two tablespoons of Olive Oil
- 3 minced garlic cloves
- ½ cup finely grated Parmesan cheese
- One teaspoon salt
- ½ teaspoon black pepper
- ½ tsp smoked paprika.
- ½ teaspoon dried oregano
- ½ tsp dried thyme
- optional ¼ tsp red pepper flakes for some heat
- optional garnishes
- Fresh parsley minced; lemon zest or juice
- extra Parmesan cheese
Instructions
- Step 1: oven preheat
- Set your oven to 400°F (200°C).
- Either gently greasily cover a baking sheet with cooking spray or parchment paper.
- Step 2: Get ready for the potatoes.
- Toss the potato cubes in a big basin with olive oil, half of minced garlic, salt, pepper, smoked paprika, oregano, and thyme.
- On the ready baking sheet, evenly place the potatoes.
- Step 3: roast the potatoes. First
- Stirring halfway through, roast the potatoes for 15 to 20 minutes until they crackle and turn golden brown.
- Step 4: Include the broccoli.
- Mix the broccoli florets in a basin with the remaining one tablespoon of olive oil, the rest of the garlic, and a little salt and pepper while the potatoes bake.
- Remove the tray from the oven and add the broccoli after the first roasting period. Just stir everything together.
- Step 5: Finish Roasting Parmesan
- Over the potatoes and broccoli, equally, scatter grated Parmesan cheese.
- Once more in the oven, roast for another ten minutes or until the potatoes are crispy and the broccoli is just a little browned.
- Step 6: Present and Savour
- After removing it from the oven, top it with fresh parsley, lemon zest, or extra Parmesan.
- Present warm as a side dish, or eat straight out of hand!
Notes
- For extra crispiness, spread the potatoes and broccoli in a single layer without overcrowding.
- For a vegan version, replace Parmesan cheese with nutritional yeast or vegan Parmesan.
- If using frozen broccoli, do not thaw before roasting—just add an extra 5 minutes to the cooking time.