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
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
