If you’re searching for a crave-worthy side that’s both comfortingly nostalgic and vibrantly fresh, Roasted Parmesan Potatoes & Broccoli absolutely delivers! Crispy, golden potatoes and tender, caramelized broccoli are tossed in herby olive oil, showered with nutty Parmesan, and roasted to perfection—turning simple ingredients into a flavor-packed crowd-pleaser. This easy sheet pan recipe is one you’ll want to revisit again and again, whether you’re elevating a weeknight dinner or impressing friends at your next gathering.
Ingredients You’ll Need
Ingredients You’ll Need
There’s magic in simplicity, and each of these ingredients has a purpose—from the rich olive oil ensuring perfect crispiness to Parmesan’s irresistible umami punch. Gather these staples and you’re halfway to Roasted Parmesan Potatoes & Broccoli wonderland!
- Baby potatoes: These little gems roast up fluffy inside and crispy outside—perfect for soaking in all the flavors.
- Broccoli florets: When roasted, broccoli takes on crisp edges and sweet, toasty notes—plus a pop of vibrant green on your plate!
- Olive oil: Extra-virgin brings richness, helps all those spices stick, and turns veggies golden brown.
- Garlic powder: Distributes savory garlic goodness throughout, without burning as fresh garlic sometimes does in roasting.
- Onion powder: Adds a subtle, rounded sweetness that complements both potatoes and broccoli.
- Dried thyme: Brings an earthy, aromatic layer that really makes the vegetables sing.
- Salt: Essential for drawing out moisture and unlocking the flavor in every bite.
- Black pepper: Just enough kick to balance the other seasonings and Parmesan.
- Grated Parmesan cheese: Melts into a crisp, salty crust that ties the whole dish together.
- Fresh lemon wedges (optional): A bright, zesty finish that lifts all the other flavors.
How to Make Roasted Parmesan Potatoes & Broccoli
Step 1: Prep Your Oven and Pan
First, preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. This high temperature is key for caramelizing the potatoes and broccoli without overcooking. Parchment paper keeps everything from sticking and makes cleanup a breeze—your future self will thank you!
Step 2: Toss the Potatoes
In a large bowl, combine the halved baby potatoes with half the olive oil, garlic powder, onion powder, dried thyme, salt, and pepper. Toss thoroughly so every piece gets a glossy coat and flavorful seasoning on all sides—this is where the transformation begins.
Step 3: Start Roasting Potatoes
Spread the seasoned potatoes in an even layer, cut-side down, on your prepared sheet. Give each piece space to breathe, which helps them roast up crispy rather than steamed. Pop the tray in the oven for 20 minutes, letting the heat work its magic.
Step 4: Prep the Broccoli
While the potatoes are busy roasting, add your broccoli florets to the (now empty) mixing bowl. Drizzle with the remaining olive oil, a pinch of salt, and a bit of pepper. Toss well so each floret is lightly dressed, ready for its turn in the oven.
Step 5: Combine & Add Parmesan
After 20 minutes, pull the tray out—those potatoes should be well on their way to golden perfection. Flip them so both sides crisp up, then add the broccoli in a single layer. Generously sprinkle the grated Parmesan cheese over everything. The aroma as the cheese begins to melt and brown is pure heaven!
Step 6: Final Roast
Return the tray to the oven and roast for another 15–18 minutes. You’ll know it’s done when the potatoes are deeply golden, the broccoli edges are crisp-tender, and the Parmesan has formed mouthwatering, lacy crusts. For serious crispiness, broil the pan for 1–2 minutes at the end.
Step 7: Serve and Savor
Scoop your Roasted Parmesan Potatoes & Broccoli onto plates while piping hot, and serve with fresh lemon wedges for a zesty splash right before eating. The contrast of savory, salty, and citrusy notes is absolutely irresistible!
How to Serve Roasted Parmesan Potatoes & Broccoli
Garnishes
A sprinkle of fresh herbs—think chopped parsley, basil, or chives—takes your Roasted Parmesan Potatoes & Broccoli to the next level with a burst of color and freshness. If you like a little heat, a pinch of red pepper flakes is fantastic. And don’t forget those lemon wedges: a squeeze balances the richness beautifully.
Side Dishes
This dish is incredibly versatile. Pair it with roast chicken, grilled steak, or salmon for an all-star dinner, or serve alongside a hearty grain bowl for a satisfying vegetarian meal. Roasted Parmesan Potatoes & Broccoli can even shine at brunch—think crispy alongside eggs and toast!
Creative Ways to Present
For something fun, serve on a big platter lined with arugula or baby spinach so the hot veggies gently wilt the greens. Mini individual bowls make a great appetizer or snack for parties. Or tuck leftovers into a pita with a dollop of sour cream or tzatziki for a delicious twist on veggie wraps!
Make Ahead and Storage
Storing Leftovers
Let any remaining Roasted Parmesan Potatoes & Broccoli cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to three days—they reheat beautifully and the flavors deepen overnight.
Freezing
While roasting is best fresh, you can freeze leftovers for convenience. Spread the veggies on a tray to freeze individually before transferring to a freezer-safe bag. Keep frozen for up to one month; expect a slightly softer texture after reheating, but the flavor remains delicious.
Reheating
For the crispiest results, reheat Roasted Parmesan Potatoes & Broccoli in a 400°F oven for 8–10 minutes until warmed through and crisp. Microwaving works in a pinch, but the oven restores the signature texture best. Add a fresh shower of Parmesan before serving if you’d like to refresh the flavors!
FAQs
Can I use frozen broccoli instead of fresh?
Frozen broccoli works in a pinch, but be sure to thaw and pat it dry thoroughly before roasting. Fresh broccoli always gives the best texture and caramelization in Roasted Parmesan Potatoes & Broccoli, but frozen is a great backup when you’re short on time.
What’s the best way to get the potatoes super crispy?
Roasting the potatoes cut-side down on a preheated pan gives them maximum surface contact for crispiness. Make sure not to overcrowd the pan, and finish with a quick broil at the end for irresistible crunch!
Can I make Roasted Parmesan Potatoes & Broccoli vegan?
Absolutely! Simply swap Parmesan for your favorite vegan Parmesan or nutritional yeast. The texture and flavor are both incredibly satisfying—and it keeps the dish fully plant-based.
What other cheeses can I use in this recipe?
Pecorino Romano is a fantastic alternative for an even sharper, saltier bite. Shredded asiago or a blend of Italian hard cheeses also works well. Just be sure to choose a cheese that melts and browns nicely during roasting.
Is this dish gluten-free?
Yes, as written, Roasted Parmesan Potatoes & Broccoli is naturally gluten-free, making it a wonderful option for potlucks and family meals where allergies may be a concern.
Final Thoughts
There’s something irresistible about the combination of caramelized potatoes, crispy broccoli, and golden Parmesan—it’s a side dish you’ll want in your recipe rotation forever. Roasted Parmesan Potatoes & Broccoli is proof that a handful of simple ingredients and a hot oven can create pure magic. Give it a try; I promise your table (and your taste buds) will thank you!
Print
Roasted Parmesan Potatoes & Broccoli Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy a delightful combination of crispy roasted baby potatoes and tender broccoli, coated with Parmesan cheese for a savory finish. This easy sheet pan side dish is perfect for busy weeknights or holiday gatherings.
Ingredients
Baby Potatoes:
- 1 lb baby potatoes (halved)
Broccoli:
- 3 cups broccoli florets
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touch:
- 1/2 cup grated Parmesan cheese
- Fresh lemon wedges for serving (optional)
Instructions
- Preheat the Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare Potatoes: Toss halved potatoes with half of the olive oil, garlic powder, onion powder, thyme, salt, and pepper. Roast cut-side down for 20 minutes.
- Prepare Broccoli: Toss broccoli with remaining olive oil, salt, and pepper.
- Combine and Roast: After 20 minutes, flip potatoes, add broccoli, sprinkle with Parmesan, and roast for 15–18 minutes until golden and tender.
- Serve: Enjoy warm with lemon wedges if desired.
Notes
- For extra crispiness, broil for 1–2 minutes at the end.
- Add red pepper flakes for a spicy kick or use Pecorino Romano for a sharper flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 10mg
