Roasted Parmesan Potatoes Broccoli (Printer-Friendly Version)
Crispy potatoes and tender broccoli, tossed with garlic, olive oil, and parmesan for a comforting, flavorful side.
# Required Ingredients:
→ Vegetables
01 -
2 cups baby potatoes, halved
02 -
2 cups broccoli florets
→ Cheese
03 -
60 grams grated parmesan cheese
→ Pantry
04 -
2 tablespoons olive oil
05 -
1 teaspoon garlic powder
06 -
1 teaspoon salt
07 -
0.5 teaspoon ground black pepper
# Step-by-Step Instructions:
01 -
Preheat the oven to 200°C for optimal roasting results.
02 -
In a large bowl, combine the halved baby potatoes and broccoli florets with olive oil, garlic powder, salt, and black pepper. Toss thoroughly to ensure even coating.
03 -
Spread the seasoned vegetables in a single layer on a baking sheet, leaving space for air circulation to promote even browning.
04 -
Roast the vegetables in the preheated oven for 20 minutes, monitoring periodically for even color development.
05 -
Remove the baking sheet from the oven and sprinkle grated parmesan cheese evenly over the vegetables.
06 -
Return the baking sheet to the oven and roast for an additional 10–15 minutes until the potatoes are golden and the cheese is crisp and bubbling.
07 -
Allow the vegetables to cool slightly before serving. Present as a warm side dish to accompany your preferred main course.
# Handy Cooking Tips:
01 -
For uniform cooking, cut potatoes into even sizes. Parboil potatoes for 3–4 minutes if a crisper exterior is desired.
02 -
Enhance flavor by incorporating fresh herbs such as rosemary or thyme before roasting or garnish with chopped parsley upon serving.
03 -
Store leftovers in an airtight container and refrigerate for up to 4 days. Reheat in the oven at 175°C for 10–15 minutes to maintain crispness.
04 -
Frozen broccoli can be used if thawed and thoroughly drained prior to roasting.