Golden cubes of russet potatoes and bright green broccoli florets come together in this dish that feels like a warm hug on a plate. Each bite delivers a satisfying crunch as the exterior turns golden and crisp, yielding to a soft, fluffy interior. Coated in aromatic garlic powder, onion powder, thyme, and rosemary, every forkful bursts with herbaceous flavor. Then, the real magic happens when a generous shower of freshly grated Parmesan melts over the hot veggies, forming little pockets of savory goodness. If you’re anything like me, you’ll find yourself sneaking tastes straight from the sheet pan—cheesy, herby, and endlessly comforting.
This recipe is perfect for busy weeknights or as a star side at your next gathering. With just a handful of pantry staples—potatoes, broccoli, olive oil, and a few dried spices—you can create something truly special in about 50 minutes. Preparation takes around 20 minutes, roasting time is about 40–45 minutes in total, and each serving clocks in at roughly 335 calories. Whether you’re a beginner cook sharpening your skills or a seasoned home chef craving an easy yet impressive side, these Roasted Parmesan Potatoes and Broccoli will become your go-to. I first stumbled upon this combination when I wanted a break from plain green veggies and have since made it countless times, each batch bringing smiles around my kitchen table.
KEY INGREDIENTS IN ROASTED PARMESAN POTATOES AND BROCCOLI
Gathering simple, everyday ingredients is the secret to making this dish shine. Here’s a breakdown of each component and why it’s essential for creating those irresistible, crispy bites and tender florets:
- Russet potatoes
Known for their high starch content, russets crisp beautifully on the outside while staying tender on the inside, creating that perfect contrast.
- Broccoli florets
Offering both vibrant color and a slight snap, broccoli balances the richness of the potatoes and Parmesan with its earthy, slightly bitter notes.
- Olive oil
This heart-healthy oil helps the seasonings adhere to the vegetables and promotes even browning during roasting.
- Garlic powder
Adds a robust, savory depth without the hassle of chopping fresh garlic, ensuring each piece is infused with garlic flavor.
- Onion powder
Provides a hint of sweetness and aromatic warmth that complements the garlic and herbs beautifully.
- Dried thyme
Offers a subtle earthiness and slight minty undertone that enhances the overall herbal profile.
- Dried rosemary
Contributes a piney, woodsy flavor, bringing complexity and a touch of brightness to the mix.
- Salt and freshly ground black pepper
Essential seasonings that elevate every ingredient, balancing flavors and enhancing natural tastes.
- Grated Parmesan cheese
Delivers a nutty, savory punch and becomes irresistibly golden when melted over the hot vegetables.
- Grated mozzarella cheese (optional)
If you crave extra cheesiness, this melty addition creates a gooey layer that’s pure comfort.
- Lemon juice (optional)
A final drizzle adds a refreshing zing, cutting through the richness and brightening each bite.
HOW TO MAKE ROASTED PARMESAN POTATOES AND BROCCOLI
This recipe is all about layering flavors and textures in easy, approachable steps. You’ll coat, roast, and cheese your way to a show-stopping side dish that looks and tastes like you spent hours in the kitchen—but really, it’s all sheet-pan magic.
1. Preheat your oven to 400°F (200°C). This high heat ensures crispy edges and tender interiors.
2. In a large mixing bowl, combine the cubed potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper. Toss thoroughly so every potato cube is evenly coated in the herb-infused oil.
3. Spread the seasoned potatoes out in a single layer on a large baking sheet. This prevents steaming and encourages maximum crispiness.
4. Roast the potatoes in the preheated oven for 25 minutes, then carefully flip them halfway through to achieve uniform browning on all sides.
5. While the potatoes are roasting, place the broccoli florets in the same mixing bowl and toss with the remaining tablespoon of olive oil, plus a pinch of salt and pepper. This quick prep ensures your broccoli is ready to join the party.
6. After 25 minutes, remove the potatoes from the oven and add the broccoli to the baking sheet. Toss gently with a spatula so the veggies are mingling in the flavorful pan drippings.
7. Return the baking sheet to the oven and roast for another 15–20 minutes, until both the potatoes are crispy and golden and the broccoli is tender with lightly charred edges.
8. Remove the baking sheet from the oven. Immediately sprinkle the roasted vegetables with the grated Parmesan (and mozzarella, if using), then return to the oven for 3–5 minutes, or until the cheese is melted and just starting to turn golden.
9. Take the pan out one last time, drizzle with lemon juice (if desired), and serve hot for maximum melty-cheese satisfaction.
SERVING SUGGESTIONS FOR ROASTED PARMESAN POTATOES AND BROCCOLI
After pulling this glorious pan of golden potatoes and vibrant broccoli from the oven, it’s time to plate and serve in style. Whether you’re setting the table for a cozy family dinner or hosting friends, a few thoughtful touches can elevate this simple side into a culinary statement. Serving these veggies alongside a lean protein, sprinkling with fresh herbs, or pairing with a flavorful sauce can turn each bite into a memorable experience. The beauty of this dish is its versatility—it complements everything from grilled meats to vegetarian mains and adapts easily to seasonal tweaks. Below are four of my favorite ways to present and enjoy these roasted Parmesan delights.
- Serve alongside grilled chicken breast
Slice a tender, herb-marinated chicken breast and arrange it over a bed of the roasted potatoes and broccoli. The juices from the chicken mingle with the Parmesan for an extra layer of flavor.
- Drizzle with garlic yogurt sauce
Combine plain Greek yogurt with minced garlic, lemon zest, and chopped parsley. A dollop on each serving introduces creamy tang and freshness.
- Top with fresh herbs and red pepper flakes
A sprinkle of chopped parsley or chives adds vivid color, while a pinch of red pepper flakes brings a gentle kick—perfect for those who love a hint of heat.
- Create a sheet-pan dinner
Add bite-sized pieces of your favorite protein—like sausage links, chicken thighs, or tofu—directly to the baking sheet before the final cheese step. Roast everything together for an all-in-one meal.
HOW TO STORE ROASTED PARMESAN POTATOES AND BROCCOLI
Storing your leftovers correctly ensures that each reheated portion is almost as magical as when it first came out of the oven. Cool the vegetables completely before packing them away to prevent sogginess. Using the right containers and reheating methods, you can enjoy these flavors for days or even weeks. Whether you’re meal-prepping for the week or stashing extras for a quick lunch, follow these tips to keep your roasted Parmesan potatoes and broccoli tasting fresh and delicious.
- Refrigerator storage
Transfer cooled veggies into an airtight container and store in the refrigerator for up to 4 days. When you’re ready to enjoy, reheat in a 375°F oven for about 10 minutes to revive the crisp edges.
- Freezer storage
Spread cooled veggies in a single layer on a baking sheet and freeze until firm (about 1–2 hours). Then, transfer to a sealed freezer bag and freeze for up to 3 months. Reheat directly from frozen in a 400°F oven for 15–20 minutes.
- Mason jar meal prep
For grab-and-go lunches, layer cold roasted potatoes and broccoli in a wide-mouth mason jar. Add a small container of dipping sauce or dressing on top, seal tightly, and keep refrigerated for up to 3 days.
- Make-ahead parboil
If you plan on cooking this later in the week, parboil the potato cubes for 5 minutes, cool, and store them with the raw broccoli in separate containers. When ready, simply toss with oil, seasonings, and follow the roasting steps.
CONCLUSION
Roasted Parmesan Potatoes and Broccoli is more than just a side dish—it’s a versatile, crowd-pleasing staple that elevates any meal. From the moment you toss the vegetables in fragrant garlic and herbs to the final sprinkle of melted cheese, each step builds layers of flavor and texture. This recipe takes the guesswork out of cooking, breaking down the process into straightforward stages that even beginners can master. With prep and cooking times totaling around 70 minutes, it delivers maximum taste with minimal effort. You can easily print this article and save it for later, keeping the recipe at your fingertips for busy weeknights, holiday spreads, or casual Sunday dinners. Beneath this article, you’ll find a detailed FAQ section addressing common questions—everything from making the potatoes extra crispy to adjusting flavors for picky eaters.
I hope you’ll give this sheet-pan marvel a try and share how it turns out in your kitchen. Did you add a spicy twist with red pepper flakes, or perhaps swapped broccoli for Brussels sprouts? Leave a comment below with your tips, questions, or feedback. Your experiences and ideas help me continue refining and sharing the best home-cooked recipes. If you need any assistance or want to troubleshoot a step, don’t hesitate to ask—I’m here to help you turn simple ingredients into memorable, flavor-packed dishes. Happy roasting!
Roasted Parmesan Potatoes and Broccoli
Description
Golden cubes of potato and bright green broccoli are seasoned with garlic, thyme, and rosemary, drizzled with olive oil, roasted until crispy, then showered in melted Parmesan for an irresistible side.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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In a large mixing bowl, combine the cubed potatoes with 2 tablespoons of olive oil, garlic powder, onion powder, thyme, rosemary, salt, and pepper. Toss well to coat the potatoes evenly in the seasoning.
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Spread the seasoned potatoes out in a single layer on a large baking sheet.
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Roast the potatoes in the preheated oven for 25 minutes, flipping them halfway through for even cooking.
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While the potatoes are roasting, place the broccoli florets in the same mixing bowl and toss with the remaining tablespoon of olive oil, salt, and pepper.
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After 25 minutes, remove the potatoes from the oven and add the broccoli to the baking sheet. Toss the vegetables to mix them evenly with the potatoes.
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Return the baking sheet to the oven and roast for another 15-20 minutes, until both the potatoes are crispy and golden and the broccoli is tender with some crisp edges.
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Remove the baking sheet from the oven. Immediately sprinkle the roasted potatoes and broccoli with the Parmesan and mozzarella cheeses (if using), and return the sheet to the oven for 3-5 minutes, or until the cheese is melted and slightly golden.
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Remove from the oven again, and drizzle with lemon juice (if using) for added brightness. Serve hot.
Note
- For an extra flavor boost, you can sprinkle some red pepper flakes for a mild kick of heat.
- If you want the potatoes extra crispy, feel free to toss them in cornstarch before roasting.
- Make sure not to overcrowd the baking sheet to ensure the vegetables roast properly and don’t steam.
- This dish works wonderfully as a side for grilled chicken, steak, or fish.
- You can swap out the broccoli for cauliflower or Brussels sprouts for variety.
