Description
A delightful blend of golden roasted baby potatoes and tender broccoli florets, finished with Parmesan cheese for a savory touch.
Ingredients
Scale
- 1 pound baby potatoes
- 1 pound broccoli
- 1 tablespoon olive oil, divided
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (about 200°C) and line a baking sheet with parchment paper.
- Rinse the baby potatoes and broccoli under cool running water, then pat them dry.
- Halve the baby potatoes and place them in a bowl.
- Cut broccoli into bite-sized florets and place in a separate bowl. Season both with salt and pepper.
- Drizzle half of the olive oil over the vegetables and toss to coat.
- Arrange baby potatoes on the baking sheet, cut side down, and bake for about 20 minutes.
- After 20 minutes, add broccoli florets to the baking sheet and roast for another 20 minutes.
- Sprinkle grated Parmesan cheese over the roasted vegetables and toss gently to coat.
- Serve immediately while they are hot and crispy.
Notes
For best results, cut vegetables evenly to ensure they cook at the same rate. Use fresh ingredients for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 20mg