Description
This easy and flavorful dish features crispy roasted potatoes and tender broccoli, seasoned with garlic, herbs, and Parmesan cheese. It’s the perfect side dish for any meal, offering a balance of crispy textures and rich flavors.
Ingredients
Units
Scale
- 3 cups baby potatoes, halved
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the potatoes: In a bowl, toss the halved potatoes with 2 tablespoons of olive oil, minced garlic, salt, pepper, paprika, oregano, and thyme.
- Roast the potatoes: Spread the potatoes evenly on the baking sheet, cut side down. Roast for 20 minutes.
- Add the broccoli: In the same bowl, toss the broccoli with 1 tablespoon of olive oil and a pinch of salt. Add the broccoli to the baking sheet with the potatoes.
- Sprinkle Parmesan over everything and roast for another 10-15 minutes until the potatoes are crispy and the broccoli is tender.
- Finish and serve: Drizzle with lemon juice if desired and serve hot!
Notes
- For extra crispiness, broil for the last 2-3 minutes.
- You can swap Parmesan for nutritional yeast for a dairy-free version.
- Feel free to add other seasonings like chili flakes for heat.
Nutrition
- Serving Size: 1 portion
- Calories: ~250 kcal
- Sugar: ~3g
- Sodium: ~400mg
- Fat: ~12g
- Saturated Fat: ~3g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~30g
- Fiber: ~5g
- Protein: ~7g
- Cholesterol: ~10mg