Roasted Parmesan Potatoes and Broccoli
- Baby or fingerling potatoes
- Fresh broccoli florets
- Olive oil
- Freshly grated parmesan cheese
- Garlic powder
- Salt & pepper
- Preheat your oven to 425°F (220°C) and lightly grease a large baking sheet.
- Rinse the potatoes and pat them dry; cut larger ones into halves or quarters for even roasting.
- In a mixing bowl, combine the potatoes and broccoli. Drizzle with olive oil, then season with garlic powder, salt, and pepper. Toss until well coated.
- Add freshly grated parmesan, mixing gently to coat the vegetables evenly.
- Spread the mixture in an even layer on the baking sheet and roast for 25-30 minutes until golden brown and tender.
- Once done, let it cool slightly before serving. Optionally garnish with extra parmesan or fresh herbs.
