Description
A simple and delicious roasted broccoli and baby Yukon gold potatoes recipe featuring a crispy texture and savory Parmesan finish. Perfect as a healthy side dish, this recipe uses olive oil and a blend of garlic, onion powder, salt, and pepper, roasted to perfection in the oven for a flavorful and easy-to-make vegetable medley.
Ingredients
Vegetables
- 1 lb baby Yukon gold potatoes (washed, dried, and sliced in half)
- 1 lb broccoli (2-3 crowns, cut into florets)
Seasonings & Oil
- 1/4 cup olive oil (divided)
- 1 teaspoon garlic powder (divided)
- 1 teaspoon onion powder (divided)
- 1 teaspoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
Toppings
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon fresh parsley (chopped)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and make clean-up easy.
- Prepare Potatoes: Place the baby Yukon gold potatoes in a large mixing bowl. Add 2 tablespoons of olive oil and season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Toss to coat evenly.
- Roast Potatoes: Spread the seasoned potatoes out in an even layer on the prepared baking sheet. Roast in the preheated oven for 30 minutes, making sure to stir them halfway through to ensure even cooking.
- Prepare Broccoli: While the potatoes roast, put the broccoli florets into the same mixing bowl. Add the remaining 2 tablespoons of olive oil along with the remaining garlic powder, onion powder, salt, and black pepper. Toss well to coat.
- Add Broccoli and Roast: Add the broccoli to the baking sheet with the potatoes. Toss everything together to combine the flavors and spread the vegetables out evenly. Continue roasting for an additional 15-20 minutes until the broccoli is crispy and the potatoes are tender.
- Finish and Serve: Remove the baking sheet from the oven. Toss the roasted vegetables with shredded Parmesan cheese and chopped fresh parsley. Serve immediately for the best texture and flavor.
Notes
- You can swap baby Yukon gold potatoes with baby red potatoes or fingerlings for a slightly different texture.
- For extra crispiness, spread the vegetables in a single layer and avoid overcrowding the baking sheet.
- Use fresh Parmesan cheese for better flavor and melting quality than pre-grated options.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
- Adding a squeeze of fresh lemon juice after roasting adds a nice bright flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
