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
Scale
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
