Crispy Roasted Potatoes and Broccoli with garlic and parmesan. This healthy side dish is super easy, packed with flavour and goes with almost anything! Great for weeknights or family roasts.
This is such an easy and delicious side dish that will go with almost anything from roast dinners, chicken and fish.
The potatoes and broccoli are roasted together with whole garlic cloves and then tossed with parmesan before serving which adds a burst of extra flavour.
Honestly, I could happily eat a plate of this on it's own for lunch it's so good!
Ingredients - what you need
You only need 5 simple ingredients to make this; baby potatoes, broccoli, garlic cloves, parmesan cheese (freshly grated), olive oil plus salt, and pepper.
See the photos below that shows you everything you need!
Step by step recipe instructions
Slice the potatoes in half lengthwise then add them to a mixing bowl with the garlic cloves. Pour over half of the olive oil with a good pinch of salt and pepper and toss to coat in the oil (photos 1 & 2).
Place the garlic and potatoes cut side down on a baking sheet (place them at one side so the broccoli can be added later) and roast in the oven for 30 minutes (photo 3).
Meanwhile, cut your broccoli into small florets removing any extra thick stalks (you can freeze off-cuts and add them to soups etc).
Place the broccoli in the same bowl you dressed the potatoes in and pour over the remaining olive oil with a pinch of salt and pepper (photo 4).
After the potatoes have been roasting for 30 minutes add the broccoli at the other side of the baking sheet and roast everything together for around 15-20 minutes or until the broccoli is cooked through and slightly charred (photo 5 & 6).
Remove from the oven and add to a clean bowl, add the parmesan and toss to coat, serve (photo 7 & 8).
Recipe tips and FAQs
- Oven temps - the oven temperature needs to be this high (420F/220C) to cook the broccoli in time. A lower temperature will take much longer.
- What potatoes to use - I like to use baby potatoes for this they go really crispy, have a delicious flavour, and cook fairly quickly. If you use larger potatoes make sure to cut them into small pieces to follow the same cooking times.
- Trimming the broccoli - make sure to cut the broccoli into small even-sized florets and cut off any extra thick stalks that will take much longer to cook.
- Parmesan - always use freshly grated Parmigiano Reggiano and not pre-grated packeted stuff. Pecorino Romano will also work.
- Garlic - the whole cloves add a nice subtle flavour to the veg. You can remove it from the skin after roasting and toss with the veg and parmesan. Roasted garlic cloves are delicious!
- Variations - for a fresher taste you could add lemon zest and red pepper flakes to the olive oil before roasting. Leave out the parmesan at the end and replace it with fresh chopped herbs like basil or parsley.
Leftovers can be stored in the fridge and eaten cold with salad or added to things like frittatas or omelettes.
Leftovers will keep well in the fridge for 1-2 days.
What to serve it with
You can pretty much serve this side dish with anything you like but here are some of our favourite main dishes that roasted potatoes and broccoli goes great with;
- Italian Roast Beef with Marsala & Onions
- Italian Baked Chicken Thighs
- Italian Chicken Cutlets with Pesto and Spinach
- Pistachio Crusted Chicken with Arugula Salad
- Chicken Spiedini - Grilled Chicken Skewers
- Stuffed Pork Tenderloin with Prosciutto & Pistachios
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Roasted Potatoes and Broccoli
Ingredients
- 4 cups baby potatoes washed and dried (520g) can also use new potatoes, fingerling or Jersey Royals (UK)
- 1 small-medium sized broccoli washed and dried
- 3-4 whole garlic cloves skin on
- ¼ cup freshly grated parmesan (15g)
- ½ cup olive oil (120ml)
- Salt and pepper to season
Instructions
- Pre-heat the oven to 430F (220c).
- Slice the potatoes in half lengthwise then add them to a mixing bowl with the whole garlic cloves. Pour over half of the olive oil with a good pinch of salt and pepper and toss to coat in the oil.
- Place the garlic and potatoes cut side down on a baking sheet (place them at one side so the broccoli can be added later) and roast in the oven for 30 minutes.
- Meanwhile, cut your broccoli into small florets removing any extra thick stalks (you can freeze off-cuts and add them to soups etc).
- Place the broccoli in the same bowl you dressed the potatoes in and pour over the remaining olive oil with a pinch of salt and pepper.
- After the potatoes have been roasting for 30 minutes add the broccoli at the other side of the baking sheet and roast everything together for around 15-20 minutes or until the broccoli is cooked through and slightly charred.
- Remove from the oven and add to a clean bowl, add the parmesan and toss to coat, serve.
Notes
- Oven temps - the oven temperature needs to be this high (430F/220C) to cook the broccoli in time. A lower temperature will take much longer to get that nice char on the broccoli.
- What potatoes to use - I like to use baby potatoes (new, fingerling or Jersey Royals UK) for this they go really crispy, have a delicious flavour, and cook fairly quickly. If you use larger potatoes make sure to cut them into small pieces to follow the same cooking times.
- Trimming the broccoli - make sure to cut the broccoli into small even-sized florets and cut off any extra thick stalks that will take much longer to cook.
- Parmesan - always use freshly grated Parmigiano Reggiano and not pre-grated packeted stuff. Pecorino Romano will also work.
- Garlic - the whole cloves add a nice subtle flavour to the veg. You can remove it from the skin after roasting and toss with the veg and parmesan. Roasted garlic cloves are delicious!
- Variations - for a fresher taste you could add lemon zest and red pepper flakes to the olive oil before roasting. Leave out the parmesan at the end and replace it with fresh chopped herbs like basil or parsley.
- Storage and leftovers - leftovers will keep well in the fridge for 1-2 days and can be eaten cold with salad, reheated or added to other dishes such as frittatas.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
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