If you’re on the hunt for a vibrant, easy-to-make side dish that bursts with flavor and texture, the Roasted Potatoes and Broccoli with Parmesan Recipe is going to become your new kitchen hero. Picture crispy, golden baby potatoes paired with tender broccoli florets, all roasted to perfection and finished with a generous sprinkle of sharp, nutty Parmesan cheese. This dish is the kind of warm, comforting recipe that feels like a special treat but takes surprisingly little effort to pull together. It’s rustic yet elegant, simple yet packed with personality—perfect for weekday dinners or a casual gathering with friends.

Roasted Potatoes and Broccoli with Parmesan Recipe - Recipe Image

Ingredients You’ll Need

Gathering just a handful of fresh, wholesome ingredients is all it takes to craft this delightful dish. Each component plays a vital role, contributing to the vibrant taste, satisfying textures, and beautiful colors that make this Roasted Potatoes and Broccoli with Parmesan Recipe such a standout.

Baby potatoes: Small and tender, these cook evenly and develop a perfectly crisp skin while staying fluffy inside.
Broccoli: Fresh florets add a lovely pop of green and a slight crunch that balances the softness of the potatoes.
Garlic cloves: Roasting whole with the potatoes, they mellow into sweet, caramelized bites that elevate the flavor.
Parmesan cheese: Freshly grated for a sharp, salty finish that brings everything together beautifully.
Olive oil: Essential for roasting, it coats the veggies evenly to create that irresistible golden crispness.
Salt and pepper: Simple seasoning to enhance and unify all the natural flavors.

How to Make Roasted Potatoes and Broccoli with Parmesan Recipe

Step 1: Preheat the Oven

Begin by setting your oven to a high temperature, 430F (220C), which is key to getting those potatoes nice and crunchy on the outside while tender inside.

Step 2: Prepare the Potatoes and Garlic

Slice your baby potatoes in half lengthwise to maximize crispiness. Toss them in a bowl with the whole garlic cloves, half the olive oil, and a good pinch of salt and pepper. This simple coating ensures each bite is bursting with flavor.

Step 3: Start Roasting the Potatoes

Spread the potatoes and garlic cut side down on one side of your baking sheet. Roasting them this way creates a beautiful caramelized surface. Pop them in the oven for 30 minutes to give them time to crisp up.

Step 4: Prepare the Broccoli

While the potatoes roast, trim your broccoli into small florets, discarding any thick stalks or saving them for soups. This size helps ensure even cooking and that perfect just-charred bite.

Step 5: Season the Broccoli

Toss the broccoli florets in the same bowl used for the potatoes along with the remaining olive oil, and season with salt and pepper. Recycling the bowl helps keep those garlicky, oily bits working their magic.

Step 6: Roast Broccoli With Potatoes

After the potatoes have roasted for 30 minutes, add the broccoli to the empty side of the baking sheet. Continue roasting everything together for around 15 to 20 minutes, until the broccoli is cooked through and slightly charred for that irresistible smoky flavor.

Step 7: Add Parmesan and Serve

Once roasted, transfer the potatoes and broccoli to a clean bowl, sprinkle the freshly grated Parmesan over the top, and toss everything gently to coat. Serve warm and enjoy the harmony of textures and flavors.

How to Serve Roasted Potatoes and Broccoli with Parmesan Recipe

Garnishes

A sprinkle of freshly cracked black pepper or a few pinches of chili flakes can add a nice kick, while chopped fresh herbs like parsley or thyme bring a bright, fresh aroma that complements the Parmesan beautifully.

Side Dishes

This roasted duo pairs wonderfully with everything from juicy grilled chicken to flaky fish or even a hearty bean stew. It’s versatile enough to be a star side or a wholesome vegetarian main when served alongside a crisp salad.

Creative Ways to Present

For a festive touch, try serving in a rustic cast iron skillet or on a wooden board to add rustic charm. Drizzle with a little balsamic glaze or lemon juice right before serving to brighten everything up.

Make Ahead and Storage

Storing Leftovers

Place any leftover roasted potatoes and broccoli in an airtight container and refrigerate them. They’ll keep well for up to 3 days, making this recipe perfect for meal prep or quick reheats during a busy week.

Freezing

While roasting yields best results fresh, you can freeze leftovers in a freezer-safe container for up to 2 months. Keep in mind the texture may soften after freezing, but the flavors stay deliciously intact.

Reheating

The best way to reheat your roasted potatoes and broccoli is in a hot oven or toaster oven. This helps revive their crispness without making them soggy, unlike the microwave which tends to dull the texture.

FAQs

Can I use other types of potatoes in this Roasted Potatoes and Broccoli with Parmesan Recipe?

Absolutely! New potatoes, fingerlings, or Jersey Royals all work wonderfully. Just aim for similar sizes so they cook evenly.

Do I need to peel the potatoes for this recipe?

No need to peel the baby potatoes—their skins become crispy and add great texture plus extra nutrients.

Can I substitute the Parmesan cheese?

Yes, Pecorino Romano or even a sharp Asiago can make delightful alternatives, giving a slightly different but equally tasty twist.

How do I make this dish vegan?

Simply omit the Parmesan and consider nutritional yeast as a cheesy, vegan-friendly topping that complements the roasted flavors nicely.

What’s the best way to make sure the broccoli isn’t soggy?

Cut broccoli into small florets and roast at a high temperature with enough olive oil. Adding it halfway through the cooking time prevents it from overcooking and keeps a bit of crunch.

Final Thoughts

This Roasted Potatoes and Broccoli with Parmesan Recipe is one of those effortlessly delicious dishes that brings warmth and satisfaction to any table. It’s approachable, packed with flavor, and versatile enough to fit into so many meals. Give it a try—you’ll find yourself coming back to it again and again, delighted by how such simple ingredients can shine so brightly together.

Roasted Potatoes and Broccoli with Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 48 reviews

Author: admin
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Roasted Potatoes and Broccoli recipe features crispy baby potatoes and tender, slightly charred broccoli florets, all tossed with garlic, olive oil, and freshly grated parmesan cheese. Perfect as a nutritious side dish, it combines simple ingredients with easy roasting techniques for a flavorful and satisfying meal accompaniment.

Ingredients

Scale

Vegetables

4 cups baby potatoes (washed and dried, approx. 520g; can also use new potatoes, fingerling, or Jersey Royals)
1 small-medium sized broccoli (washed and dried)
3–4 whole garlic cloves (skin on)

Other Ingredients

¼ cup freshly grated parmesan cheese (approx. 15g)
½ cup olive oil (120ml)
Salt and pepper to season

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 430°F (220°C) to ensure it reaches the right temperature for roasting the vegetables evenly and attaining a crispy texture.
Prepare the potatoes: Slice the baby potatoes in half lengthwise. In a mixing bowl, combine the potatoes with the whole garlic cloves. Pour over half of the olive oil and season generously with salt and pepper. Toss everything together to coat the potatoes and garlic evenly with oil and seasonings.
Roast potatoes and garlic: Arrange the potatoes cut side down along one side of a baking sheet, placing the garlic cloves among them. Roast in the preheated oven for 30 minutes, allowing the potatoes to get crispy and begin cooking through.
Prepare the broccoli: While the potatoes roast, cut the broccoli into small florets, removing any thick stalks. Save any off-cuts for other uses such as soups.
Toss broccoli with oil and seasoning: Place the broccoli florets in the same mixing bowl used earlier. Add the remaining olive oil, salt, and pepper, then toss to coat the broccoli evenly.
Add broccoli to the baking sheet: After the initial 30 minutes of roasting, place the prepared broccoli on the opposite side of the baking sheet. Continue roasting the potatoes and broccoli together for an additional 15-20 minutes, or until the broccoli is tender and slightly charred.
Finish with parmesan and serve: Remove the baking sheet from the oven and transfer the roasted vegetables and garlic to a clean bowl. Sprinkle the freshly grated parmesan over the vegetables and toss gently to coat. Serve immediately.

Notes

Using baby potatoes ensures even cooking; if using larger potatoes, adjust roasting time accordingly.
Keeping garlic cloves whole and skin-on allows them to roast gently, adding a subtle roasted garlic flavor without overpowering.
Feel free to substitute parmesan with a vegan cheese alternative to suit dietary preferences.
Ensure the broccoli florets are cut small for consistent roasting and char.
Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Roasting
Cuisine: Western