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Roasted Parmesan Potatoes and Broccoli

Roasted Parmesan Potatoes and Broccoli: A Cheesy Side Treat

Enjoy Roasted Parmesan Potatoes and Broccoli, a cheesy side dish that delights the palate.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 1 pound Baby or Fingerling Potatoes Provides structure and heartiness.
  • 2 cups Fresh Broccoli Florets Any seasonal vegetable can substitute.
For the Seasoning and Coating
  • 2 tablespoons Olive Oil Can substitute with melted butter.
  • 0.5 cup Freshly Grated Parmesan Cheese Feel free to experiment with other cheeses.
  • 1 teaspoon Garlic Powder Fresh garlic can be used for a more robust taste.
  • to taste Salt Essential seasoning; adjust according to preference.
  • to taste Pepper Adjust according to preference.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet.
  2. Rinse and dry the baby or fingerling potatoes, cutting larger ones in half for even cooking. Wash and trim the broccoli florets.
  3. In a large mixing bowl, combine the potatoes and broccoli, drizzle with olive oil, and sprinkle with garlic powder, salt, and pepper. Toss until well-coated.
  4. Add the freshly grated parmesan cheese and gently mix to ensure even coverage.
  5. Spread the mixture onto the prepared baking sheet in a single layer, ensuring enough space for roasting.
  6. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through, until golden brown and tender.
  7. Remove from the oven and let cool for a few minutes before serving. Optionally, sprinkle with additional parmesan or fresh herbs.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 1gVitamin A: 800IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

For best results, cut vegetables into uniform pieces and avoid overcrowding the baking sheet.

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