Description
A simple yet flavorful side dish of roasted baby or fingerling potatoes and fresh broccoli, topped with rich parmesan cheese and seasoned to perfection.
Ingredients
- Baby or fingerling potatoes
- Fresh broccoli florets
- Olive oil
- Freshly grated parmesan cheese
- Garlic powder
- Salt & pepper
Instructions
- Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet.
- Rinse and pat dry the potatoes, cutting larger ones into halves or quarters for even roasting.
- In a mixing bowl, combine the potatoes and broccoli. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss until well coated.
- Add freshly grated parmesan, mixing gently to coat the vegetables evenly.
- Spread the mixture in an even layer on the baking sheet.
- Roast for 25-30 minutes until golden brown and tender.
- Let it cool slightly before serving. Optionally, garnish with extra parmesan or fresh herbs.
Notes
For extra flavor, consider adding other vegetables such as bell peppers or carrots. Be careful not to overcrowd the baking sheet for the best crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg
Keywords: roasted vegetables, healthy sides, vegetarian recipes, parmesan potatoes