There’s something magical about the combination of crispy, golden potatoes and tender, roasted broccoli—especially when they’re coated in a generous layer of Parmesan cheese and flavorful seasonings. If you’re looking for a simple yet irresistible side dish, Roasted Parmesan Potatoes and Broccoli is a perfect choice. It’s packed with flavor, requires minimal ingredients, and pairs beautifully with almost any main course.
Whether you’re serving it as a side dish for dinner, meal prepping for the week, or looking for a new way to enjoy your veggies, this recipe is sure to become a favorite. Plus, it’s quick and easy to make—all you need is a sheet pan, a handful of pantry staples, and about 30 minutes to create this simple yet mouthwatering dish.
Why You’ll Love Roasted Parmesan Potatoes and Broccoli
The beauty of this dish lies in its simplicity. With just a few ingredients, you can create a deeply flavorful and crispy side that works well with almost anything. The combination of roasted potatoes and broccoli gives you the best of both worlds: soft and creamy potatoes with golden edges and slightly charred, flavorful broccoli that retains just the right amount of crunch.
Another reason to love this dish is the Parmesan crust. As the cheese melts and toasts in the oven, it creates a crispy, golden coating that adds a rich, nutty flavor. The addition of garlic and herbs enhances the overall taste, making it anything but ordinary. Even picky eaters will be tempted to grab a forkful of these cheesy, roasted veggies.
Preparation Time and Yield
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
Nutritional Information (Per Serving)
- Calories: 220
- Carbohydrates: 28g
- Protein: 7g
- Fat: 10g
- Fiber: 5g
- Sugar: 2g
Ingredients for Roasted Parmesan Potatoes and Broccoli
- 3 medium Yukon Gold or red potatoes, diced
- 2 cups broccoli florets
- 3 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional, for added depth)
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp crushed red pepper flakes (optional, for spice)
Step-by-Step Instructions for Roasted Parmesan Potatoes and Broccoli
Step 1: Preheat the Oven and Prep the Ingredients
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Wash and dice the potatoes into bite-sized cubes. Try to keep them uniform in size to ensure even cooking. Cut the broccoli into small florets, removing any large, tough stems.
Step 2: Season the Potatoes
In a large bowl, toss the diced potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, dried oregano, and thyme. Sprinkle in ¼ cup of the Parmesan cheese and toss again to evenly coat the potatoes.
Step 3: Roast the Potatoes
Spread the seasoned potatoes onto the prepared baking sheet in a single layer, ensuring they aren’t overcrowded. Roast them in the preheated oven for 15 minutes, flipping them halfway through for even browning.
Step 4: Add the Broccoli
While the potatoes are roasting, place the broccoli florets in the same bowl used earlier. Toss them with the remaining 1 tablespoon of olive oil and a sprinkle of salt and black pepper.
After the potatoes have roasted for 15 minutes, remove the tray from the oven and carefully add the broccoli to the sheet pan. Give everything a light toss to combine, then return to the oven.
Step 5: Roast Until Crispy
Continue roasting for 10-15 minutes, or until the potatoes are crispy and golden brown, and the broccoli is slightly charred and tender.
Step 6: Add the Parmesan and Serve
Remove the tray from the oven and immediately sprinkle the remaining ¼ cup of Parmesan cheese over the hot potatoes and broccoli. The residual heat will help the cheese melt slightly and adhere to the vegetables.
Transfer to a serving dish and enjoy while hot! Serve with a squeeze of fresh lemon juice for a bright, zesty finish.
Ingredient Background
Each ingredient in this dish plays a key role in elevating the overall flavor and texture. Let’s explore the benefits and uses of some of the most important components.
Potatoes are the heart of this dish, providing a satisfying and hearty texture. Yukon Gold or red potatoes are the best choices because they roast well, turning creamy inside while maintaining a crispy, golden crust. Potatoes are an excellent source of carbohydrates, fiber, and essential vitamins like vitamin C and potassium, making them both nutritious and delicious.
Broccoli is a powerhouse of nutrition, loaded with vitamins C and K, fiber, and antioxidants. When roasted, its natural sweetness intensifies, and the florets develop a lightly charred, crispy edge that enhances the dish’s overall texture. Unlike boiling, roasting retains more of broccoli’s nutrients while adding a delicious depth of flavor.
Parmesan cheese brings a rich, nutty, and salty element that ties everything together. Parmesan crisps up beautifully when roasted, forming a golden crust on the potatoes and broccoli. It also contains protein and calcium, adding both flavor and nutritional benefits. Opting for freshly grated Parmesan instead of pre-packaged varieties ensures a more robust taste and better melting quality.
Garlic powder and onion powder add an aromatic depth to the seasoning blend. Unlike fresh garlic and onion, the powdered versions distribute evenly, ensuring every bite is infused with bold, savory flavor. These pantry staples make it easy to enhance the dish without requiring extra prep time.
Technique Tips for Roasted Parmesan Potatoes and Broccoli
Mastering a few simple techniques will help you achieve the best possible results with this dish.
One of the most important steps is properly prepping the potatoes. Cutting them into uniform pieces ensures even cooking, preventing some pieces from burning while others remain undercooked. If you want even crispier potatoes, soak them in cold water for 15-20 minutes before roasting to remove excess starch, then dry them thoroughly before adding the seasoning.
Another key technique is roasting the potatoes first before adding the broccoli. Since potatoes take longer to cook, giving them a head start ensures they turn golden brown and crispy without overcooking the broccoli. Adding broccoli in the last 10-15 minutes allows it to roast perfectly, keeping it tender with just the right amount of crisp edges.
For the best Parmesan crust, sprinkle half of the cheese before roasting and the other half after. The first portion helps form a crispy, golden coating as it bakes, while the second portion melts slightly on the hot vegetables right before serving, enhancing the flavor and texture.
Alternative Presentation Ideas
While this dish is fantastic as a classic side, there are plenty of creative ways to serve it depending on the occasion.
For a restaurant-style presentation, serve the roasted potatoes and broccoli in a shallow serving dish and drizzle them with a light garlic butter sauce or a sprinkle of fresh herbs like parsley or basil. A finishing touch of lemon zest adds an extra burst of freshness that brightens the dish.
If you’re making a loaded version, top the roasted veggies with a dollop of sour cream or Greek yogurt and a sprinkle of crispy turkey bacon or toasted almonds. This twist adds extra texture and indulgence, making it a great side for a special meal.
For a one-bowl meal, mix the roasted potatoes and broccoli with cooked quinoa, farro, or chickpeas and add a simple dressing of olive oil, lemon juice, and Dijon mustard. This turns the side dish into a satisfying and balanced vegetarian meal that works well for meal prep.
Freezing and Storing Roasted Parmesan Potatoes and Broccoli
This dish is great for meal prepping, and proper storage ensures that it stays fresh and flavorful.
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. When reheating, avoid using the microwave, as it can make the potatoes soggy. Instead, reheat in the oven at 375°F (190°C) for about 10 minutes or in an air fryer for 5-7 minutes to bring back the crispiness.
For longer storage, you can freeze the roasted potatoes and broccoli. Allow them to cool completely, then spread them out in a single layer on a baking sheet and freeze for about 1 hour before transferring them to a freezer-safe bag or container. This prevents them from sticking together and makes reheating easier.
When ready to eat, reheat the frozen veggies directly from the freezer in the oven at 400°F (200°C) for 15-20 minutes or in an air fryer at 375°F (190°C) for 10 minutes. This helps retain their crispy texture while warming them through.
Healthier Twist Ideas
There are several ways to make this dish even healthier while keeping it just as delicious.
If you’re looking to reduce the amount of oil, try roasting the veggies with vegetable broth instead. While they won’t get as crispy, they’ll still absorb plenty of flavor from the seasoning and Parmesan.
For a lower-carb alternative, swap the potatoes for roasted cauliflower or Brussels sprouts. Both vegetables take on a wonderful roasted flavor and pair well with Parmesan, giving you a lighter yet equally satisfying dish.
If you want to increase the protein content, add roasted chickpeas or cubed tofu to the mix. Toss them with the same seasonings, roast them along with the veggies, and enjoy a more filling, plant-based meal.
Serving Suggestions for Events
This dish is incredibly versatile and fits well into various occasions, from casual weeknight dinners to special gatherings.
For a holiday feast, serve these Parmesan-roasted veggies alongside roasted turkey, grilled salmon, or a hearty pasta dish. Their crispy texture and cheesy flavor make them a welcome addition to any festive spread.
If you’re planning a barbecue or cookout, serve them as a side to grilled meats like steak, chicken, or lamb. The roasted Parmesan crust adds a delicious contrast to smoky, grilled flavors, making them a great pairing for outdoor meals.
For a casual family dinner, this dish pairs beautifully with baked chicken, meatballs, or even a simple omelet. It’s easy to make in large batches and reheats well, making it perfect for meal prepping or serving a hungry crowd.
Frequently Asked Questions (FAQs)
1. Can I use a different type of potato?
Yes! While Yukon Gold and red potatoes are great choices, you can also use russet potatoes for an extra crispy texture or baby potatoes for a softer bite.
2. Can I make this dish vegan?
Absolutely! Simply omit the Parmesan cheese or use a dairy-free alternative like nutritional yeast for a similar cheesy flavor.
3. Can I add other vegetables?
Yes! Bell peppers, carrots, or zucchini can be roasted alongside the potatoes and broccoli for added variety.
4. How do I prevent the potatoes from getting soggy?
Make sure to dry the potatoes thoroughly before roasting and spread them in a single layer on the baking sheet to allow proper air circulation.
5. Can I prepare this dish ahead of time?
Yes! You can chop the potatoes and broccoli in advance and store them in the fridge for up to a day before roasting.
Conclusion
Roasted Parmesan Potatoes and Broccoli is the perfect combination of crispy, cheesy, and flavorful goodness. Whether you’re serving it as a side dish, meal-prepping for the week, or getting creative with different variations, this recipe is a guaranteed hit. With minimal effort and maximum flavor, it’s a go-to dish that never disappoints.
Try it out and let me know how it turns out!