Parmesan Potatoes and Broccoli (Printable Version)
# What You’ll Need:
→ Vegetables
01 -
4 medium potatoes, peeled and cut into cubes
02 -
2 cups broccoli florets
→ Seasoning
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
1/2 teaspoon salt
06 -
1/4 teaspoon black pepper
07 -
1/4 teaspoon crushed red pepper flakes (optional)
→ Other
08 -
3 tablespoons olive oil
09 -
1/2 cup grated Parmesan cheese
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C).
02 -
Peel the potatoes and cut them into cubes, ensuring the pieces are uniform in size.
03 -
Wash and cut the broccoli into florets, making sure they are bite-sized.
04 -
Place the cubed potatoes and broccoli florets in a large mixing bowl.
05 -
Pour the olive oil over the potatoes and broccoli, ensuring everything is well-coated.
06 -
Sprinkle the garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes (if using) evenly over the vegetables.
07 -
Toss everything together gently to ensure the seasonings are evenly distributed.
08 -
Transfer the seasoned potatoes and broccoli onto a baking sheet in a single layer.
09 -
Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, or until the potatoes are tender and golden brown, stirring halfway through.
10 -
Once the vegetables are roasted, remove the baking sheet from the oven and sprinkle the grated Parmesan cheese over the hot vegetables.
11 -
Use a spatula to gently toss the vegetables to evenly distribute the melted Parmesan. Serve immediately while warm.
# Additional Notes:
01 -
Make sure to cut the potatoes into even cubes to ensure uniform cooking.
02 -
If you prefer crispier broccoli, add it to the baking sheet halfway through roasting.
03 -
For extra flavor, try adding a squeeze of lemon juice over the vegetables after roasting.
04 -
Feel free to swap the olive oil for avocado oil or melted butter for a different taste.
05 -
To make this dish vegetarian, ensure the Parmesan used is rennet-free.