Description
Roasted Potatoes and Broccoli with Parmesan is a delicious, gluten-free vegetarian side that will win every crowd. Crispy potatoes meet tender broccoli, finished with Parmesan for a savory punch. Tossed in olive oil with garlic powder and Italian seasoning, then roasted to golden perfection, this dish comes together in about 40 minutes and pairs beautifully with mains for weeknights or holiday spreads. Simple, versatile, and deeply satisfying.
Ingredients
Scale
- 3 cups baby potatoes, halved
- 3 cups broccoli florets
- 3 tbsp olive oil
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp black pepper
- Salt, to taste
Instructions
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a large bowl, toss potatoes and broccoli with olive oil.
- Add garlic powder, Italian seasoning, salt, and pepper. Mix well.
- Spread evenly on the baking sheet in a single layer.
- Roast 25–30 minutes, flipping halfway through, until potatoes are golden and broccoli is slightly crisp.
- Remove from oven and sprinkle Parmesan over the top.
- Return to oven for 5 minutes until cheese melts and lightly browns.
- Serve warm.
Notes
- For extra crispness, ensure the vegetables are in a single layer and not crowded on the pan.
- Parmesan can be added after roasting if you prefer a milder melt.
- Leftovers refrigerate well for 2–3 days.
- Great with a squeeze of lemon or a splash of balsamic glaze for brightness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 15 mg
Keywords: Roasted Potatoes and Broccoli with Parmesan, crispy potatoes, roasted broccoli, parmesan side dish, gluten-free vegetarian, easy weeknight side