Ingredients
4 cups baby potatoes, washed, dried, and halved lengthwise
1 small to medium head of broccoli, cut into small, even-sized florets
3–4 whole garlic cloves, skin on
½ cup freshly grated parmesan cheese
½ cup olive oil
½ teaspoon garlic powder
¼ teaspoon red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
Optional: ½ teaspoon Italian seasoning
Optional: ½ teaspoon onion powder
Instructions
1. Preheat the oven to 430°F (220°C) and line a baking sheet with parchment paper or foil.
2. In a large bowl, toss halved baby potatoes and whole garlic cloves with half the olive oil, salt, pepper, and optional seasonings. Ensure even cutting of potatoes for uniform cooking.
3. Spread potatoes and garlic cut side down on one side of the baking sheet in a single layer. Roast for 30 minutes.
4. Cut broccoli into even florets, trimming thick stalks. Toss with remaining olive oil, salt, pepper, red pepper flakes, and any remaining seasonings.
5. After 30 minutes, add broccoli to the baking sheet, keeping separate from potatoes. Roast another 15-20 minutes until tender and slightly charred.
6. Remove the baking sheet and transfer vegetables to a bowl. Add parmesan cheese and toss to coat.
7. Serve immediately for best flavor and texture.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Use a high oven temperature for crispy potatoes and charred broccoli.
🧊 Dry vegetables thoroughly before roasting to help crispness.
📏 Space vegetables evenly to ensure roasting rather than steaming.
- Prep Time: 10 minutes
- N/A: 0 minutes
- Cook Time: 35-45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250-435 kcal
- Sugar: 2-4 g
- Sodium: 116-450 mg
- Fat: 7-32 g
- Saturated Fat: 3-5 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 26-33 g
- Fiber: 5-7 g
- Protein: 8-9 g
- Cholesterol: N/A