Description
Golden potato cubes and vibrant broccoli florets emerge from the oven with crispy edges and a fragrant garlic kick, finished with nutty Parmesan and bright parsley for a simple yet irresistible side.
Ingredients
- 1 pound potatoes, cut into bite sized pieces
- 1 pound broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Preheat oven to 425°F.
- In a large bowl, toss potatoes and broccoli with olive oil, garlic powder, salt, and black pepper until evenly coated.
- Spread the vegetables in a single layer on a baking sheet.
- Roast for 20 minutes, then remove from oven and gently toss.
- Return to oven and roast for an additional 10 minutes or until potatoes are golden and broccoli is tender.
- Remove from oven and sprinkle Parmesan cheese over the hot vegetables.
- Garnish with chopped fresh parsley if desired and serve immediately.
Notes
- For extra crispiness, use the convection setting if your oven has one.
- Swap garlic powder for minced fresh garlic for a stronger flavor.
- Pecorino Romano can be used in place of Parmesan for a sharper taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.