Cheesy Roasted Potatoes & Broccoli (Print Version)
# Ingredients:
→ For the Potatoes and Broccoli
01 -
1 ½ lbs baby potatoes (golden or red), halved
02 -
3 cups broccoli florets
03 -
3 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
1 teaspoon salt
06 -
½ teaspoon black pepper
07 -
1 teaspoon Italian seasoning (or dried oregano & thyme)
08 -
½ cup grated parmesan cheese, divided
09 -
1 tablespoon lemon juice (optional, for extra brightness)
10 -
¼ teaspoon red pepper flakes (optional, for heat)
# Instructions:
01 -
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup
02 -
In a large bowl, toss halved potatoes with 2 tablespoons olive oil, garlic, salt, pepper, Italian seasoning, and ¼ cup parmesan cheese
03 -
Spread potatoes onto one side of the baking sheet, cut-side down for extra crispiness. Roast for 20 minutes, stirring halfway
04 -
In the same mixing bowl, toss broccoli florets with 1 tablespoon olive oil, a pinch of salt, black pepper, and red pepper flakes (if using)
05 -
After potatoes have roasted for 20 minutes, add broccoli to the other side of the baking sheet. Sprinkle the remaining ¼ cup parmesan cheese over everything
06 -
Roast for another 10-12 minutes, until potatoes are crispy and broccoli is slightly charred
07 -
Remove from the oven and drizzle with lemon juice if desired. Serve hot as a side dish
# Notes:
01 -
Avoid overcrowding for extra crispy potatoes
02 -
Can add fresh herbs like thyme or rosemary for more flavor
03 -
Can be served as a side or topped with protein for a full meal