Roasted Potatoes and Broccoli with Parmesan and Lemon Recipe

If you’re looking for a vibrant, easy-to-make dish that bursts with flavor and texture, this Roasted Potatoes and Broccoli with Parmesan and Lemon Recipe is a total winner. The crispy golden potatoes paired with tender broccoli florets, all kissed by fragrant olive oil and bright lemon zest, come together in perfect harmony. Parmesan adds that irresistible savory depth, while a hint of chili flakes delivers a gentle kick, making this a simple but unforgettable side or light main you’ll want to revisit time and again.

Ingredients You’ll Need

These ingredients may be straightforward, but each one plays a crucial role in building the layers of taste, aroma, and texture in this dish. Using fresh, quality components ensures every forkful is deliciously satisfying.

• 1 kg (2.2 lbs) small new potatoes: Their creamy interiors and thin skins roast beautifully to golden crispness.
• 1 head of broccoli: Adds vibrant green color and a slightly nutty flavor when roasted.
• 4 tablespoons olive oil: Coats the veggies perfectly and aids caramelization.
• 1 teaspoon sea salt: Enhances all the natural flavors.
• 1 teaspoon dried oregano: Brings a fragrant, earthy touch to the mix.
• 1 teaspoon garlic powder: Adds rich savory warmth without overpowering.
• ½ teaspoon coarse ground pepper: Gives a subtle heat and complexity.
• ¼ teaspoon chili flakes (optional): For those who love a little spicy zing.
• ¼ cup grated Parmesan cheese: Melts slightly for a salty, nutty finish.
• Zest of 1 small lemon: Brightens up the whole dish with fresh citrus notes.

How to Make Roasted Potatoes and Broccoli with Parmesan and Lemon Recipe

Step 1: Prep Your Veggies

Start by giving your small new potatoes a thorough rinse and, if needed, cut any larger ones in half. This ensures even roasting and that perfect crunchy outside with fluffy inside. Next, break the broccoli into florets that are bite-sized but still hearty enough to hold their shape in the oven.

Step 2: Season and Toss

In a large bowl, combine the potatoes and broccoli with olive oil, sea salt, oregano, garlic powder, ground pepper, and chili flakes if you’re using them. Toss everything thoroughly until each piece is well coated. This seasoning step is where the magic begins, giving every bite a burst of flavor.

Step 3: Roast to Perfection

Spread the veggies out on a baking sheet in a single layer—crowding them will steam rather than roast, so give them room to crisp up. Roast at 220°C (425°F) for about 25-30 minutes, tossing halfway through to encourage even browning and caramelization on both potatoes and broccoli.

Step 4: Add Parmesan and Lemon Zest

Once the veggies are deliciously golden and tender, remove the pan from the oven. Immediately sprinkle grated Parmesan cheese and lemon zest over everything, allowing the residual heat to melt the cheese slightly while the lemon zest adds that fresh zing that brightens the entire dish.

How to Serve Roasted Potatoes and Broccoli with Parmesan and Lemon Recipe

Garnishes

Elevate your roasted veggies with a sprinkle of freshly chopped parsley or basil for a burst of herbal freshness. A few extra shavings of Parmesan or a light drizzle of good-quality extra virgin olive oil also enhance both presentation and flavor.

Side Dishes

This Roasted Potatoes and Broccoli with Parmesan and Lemon Recipe pairs beautifully with nearly any main. Imagine it alongside grilled chicken, baked salmon, or even a juicy steak. For a vegetarian meal, serve it with a hearty grain like quinoa or farro to round things out.

Creative Ways to Present

Serve these roasted gems on a rustic wooden board alongside a bowl of garlic aioli or tzatziki for dipping. Alternatively, toss them gently with some arugula and toasted nuts for a light warm salad that’s as stunning as it is satisfying.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers from your Roasted Potatoes and Broccoli with Parmesan and Lemon Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 3 days while maintaining much of their crispness and flavor.

Freezing

While roasted potatoes and broccoli usually taste best fresh, you can freeze leftovers for up to 1 month. Spread them out on a baking sheet to freeze individually before transferring to a freezer-safe bag or container so they don’t clump together.

Reheating

To reheat, spread the leftovers on a baking sheet and warm in a 190°C (375°F) oven until heated through and the surfaces regain some crispiness. Avoid the microwave if possible, as it can make the textures soggy.

FAQs

Can I use other types of potatoes for this recipe?

Absolutely! While small new potatoes are ideal for their texture, baby Yukon Gold or red potatoes work wonderfully as well. Just adjust roasting time according to size.

Is it necessary to add chili flakes?

Chili flakes are optional and add a little heat, but you can skip them if you prefer a milder dish. The lemon zest and Parmesan provide plenty of flavor on their own.

Can I make this recipe vegan?

Yes! Simply omit the Parmesan or replace it with a vegan cheese alternative or nutritional yeast for a cheesy flavor without dairy.

What’s the best way to get crispy roasted broccoli?

Make sure the broccoli florets are dry before tossing in oil and seasoning, and spread them out with plenty of space on the baking sheet. High heat roasting helps create those crispy edges.

Can this dish be served cold?

Definitely! Roasted Potatoes and Broccoli with Parmesan and Lemon Recipe is delicious warm or at room temperature, making it a great option for potlucks and picnic meals.

Final Thoughts

I can’t recommend this Roasted Potatoes and Broccoli with Parmesan and Lemon Recipe enough—it’s one of those dishes that feels both comforting and special, no matter the occasion. With its perfect balance of crispy, tender, savory, and bright, it’s a feel-good recipe that’s easy to make and even easier to love. Go ahead and give it a try; I bet it’ll become one of your new favorites too!

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