Description
A simple, flavorful, and healthy side dish featuring crispy roasted potatoes and broccoli florets tossed with garlic and parmesan cheese.
Ingredients
Scale
For the Crust:
- 1 pound baby potatoes, halved
- 1 large head of broccoli, cut into florets
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, paprika, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
- Roast the potatoes for 15 minutes. Meanwhile, in the same bowl, toss the broccoli florets with the remaining 1 tablespoon of olive oil and minced garlic.
- Remove the baking sheet from the oven. Add the broccoli and garlic to the pan with the potatoes and toss everything together. Spread back into an even layer.
- Return the pan to the oven and roast for another 12-15 minutes, or until the vegetables are tender and crispy on the edges.
- Remove from the oven and immediately sprinkle with the grated parmesan cheese and fresh parsley. Toss to combine and serve warm.
Notes
You can customize the seasonings to taste.