Crispy Roasted Potatoes and Broccoli with garlic and Parmesan. This healthy side is easy to make, full of flavour and pairs well with many mains — perfect for weeknights or family roasts.
This simple, tasty side works with roast dinners, chicken, fish or as a satisfying lunch on its own. Potatoes and broccoli roast together with whole garlic cloves and are finished with freshly grated Parmesan for an extra burst of flavour.
Ingredients – what you need
Just five basic ingredients: baby potatoes, broccoli, garlic cloves, freshly grated Parmesan, olive oil, plus salt and pepper.
The photos below show everything you need.
Step by step recipe instructions
Slice the potatoes in half lengthwise and place them in a bowl with whole garlic cloves. Toss with half the olive oil, plus a good pinch of salt and pepper until evenly coated.
Arrange the potatoes and garlic cut-side down on one side of a baking sheet so there’s room for the broccoli. Roast for 30 minutes at a high temperature to get the potatoes crisp and the garlic soft.
While the potatoes roast, trim the broccoli into small, even florets, removing any extra-thick stalks (reserve or freeze the off-cuts for soups).
Put the broccoli in the same bowl used for the potatoes and drizzle with the remaining olive oil, then season with salt and pepper.
After the potatoes have roasted for 30 minutes, add the broccoli to the other side of the baking sheet and roast everything together for another 15–20 minutes, until the broccoli is tender and a little charred.
Transfer to a clean bowl, sprinkle with freshly grated Parmesan and toss to coat. Serve immediately.
Recipe tips and FAQs
- Oven temperature – Roast at 430F/220C. This high heat cooks the broccoli quickly and gives it a nice char; lower temperatures will take much longer.
- Potato choice – Baby potatoes (new, fingerling or Jersey Royals) work best: they crisp well and cook quickly. If using larger potatoes, cut them into small pieces to match the cooking time.
- Trim the broccoli – Cut into small, even florets and discard or trim any very thick stalks that will take longer to cook.
- Parmesan – Use freshly grated Parmigiano Reggiano for the best flavour. Pecorino Romano is a good alternative.
- Garlic – Roasting whole cloves adds a mellow, sweet garlic flavour. You can squeeze the softened garlic from the skins and mix it with the vegetables and cheese.
- Variations – For brightness, add lemon zest and red pepper flakes to the oil before roasting. Or skip the Parmesan and finish with chopped fresh herbs like parsley or basil.
Store leftovers in the fridge and enjoy cold with a salad, or use them in frittatas, omelettes or reheated as a side.
Leftovers keep well in the fridge for 1–2 days.
What to serve it with
This side pairs with many mains. Suggested companions include roast beef, baked or roasted chicken, chicken cutlets, pistachio-crusted chicken, grilled chicken skewers or stuffed pork tenderloin. It also works well alongside fish or a simple green salad.
If you try this Roasted Potatoes and Broccoli, please rate the recipe and share your experience in the comments — feedback is always welcome.
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video.
Roasted Potatoes and Broccoli
By Emily
Ingredients
- 4 cups baby potatoes, (about 520g) washed and dried
- 1 small–medium 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
- Preheat the oven to 430F (220C).
- Slice the potatoes in half lengthwise and place them in a bowl with whole garlic cloves. Add half the olive oil, season with salt and pepper and toss to coat.
- Place the potatoes and garlic cut-side down on one side of a baking sheet and roast for 30 minutes.
- Trim the broccoli into small, even florets, discarding any very thick stalks.
- Toss the broccoli in the remaining olive oil and a pinch of salt and pepper.
- After 30 minutes, add the broccoli to the baking sheet and roast everything for 15–20 minutes, until the broccoli is slightly charred and tender.
- Transfer to a bowl, sprinkle with Parmesan, toss to combine and serve.
Video
Notes
- Oven temps: 430F/220C gives the best results and a nice char on the broccoli.
- Potatoes: Baby potatoes crisp and cook quickly; cut larger potatoes small to match cooking times.
- Broccoli: Cut into even florets so everything cooks uniformly.
- Cheese: Use freshly grated Parmigiano Reggiano for best flavour; Pecorino Romano is a good substitute.
- Garlic: Roasted whole cloves are sweet and can be squeezed out of their skins and mixed with the vegetables.
- Variations: Try lemon zest and red pepper flakes in the oil, or finish with fresh herbs instead of Parmesan.
- Storage: Leftovers keep 1–2 days in the fridge and can be eaten cold, reheated or added to dishes like frittatas.
Helpful Info for All Recipes
- I use extra virgin olive oil unless otherwise noted.
- All vegetables are medium sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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