Tender roasted broccoli and golden potatoes with olive oil, garlic, lemon zest and Italian seasonings.
Simple ingredients that magically transform into an extraordinarily-delicious side dish.
Because broccoli cooks quicker than potatoes I use frozen rather than fresh to slow down the cooking process. The broccoli breaks down and become soft, tender and caramelized with spots of crusty Parmesan. One of the best parts.
The potatoes get browned and crunchy on the outside with creamy middles that melt in your mouth. OK so there’s two best parts.
Don’t be turned off by the lemon! It’s subtle, working behind the scenes to add flavor and blending itself right in with the Parmesan and garlic so it’s not overpowering.
Everything melds together to make one of the best side dishes – you’ll only need to make one since this is your carbs and your green veggie.
Roasted veggies make me all warm and happy inside.
Happy dance time.
- 3 tablespoons olive oil, plus more for greasing the pan
- 3 cloves minced garlic
- the zest of one lemon, just the yellow layer not the white pith
- ½ teaspoon Italian seasoning
- ⅓ cup grated Parmesan cheese
- 3 - 4 cups cubed (3/4-inch) russet potatoes
- 10 ounces frozen broccoli florets
- sea or kosher salt and fresh black pepper
- Preheat the oven to 400 degrees F. Grease a large baking sheet from edge to edge.
- In a small bowl mix the oil, garlic, lemon and Italian seasoning together.
- Pile the potatoes onto the baking sheet and drizzle half the oil over them. Rub it into the potatoes with your hand.
- Do the same with the broccoli and the remaining oil then toss them together and spread them out on the baking sheet.
- Sprinkle half the Parmesan cheese over them then sprinkle them with salt and pepper.
- Bake 20 minutes. Remove from the oven and turn them over to bake on the other side. If they seem very dry drizzle lightly with a little more oil.
- Bake 15 - 20 minutes longer or until the potatoes are fork-tender.
- Sprinkle the remaining Parmesan over them to serve.