ROASTED BROCCOLI AND POTATOES

SERVES 4 AS A SIDE DISH, 2 to 3 AS A MAIN DISH

I have always enjoyed Broccoli and Potatoes Steamed in Olive Oil and Garlic as a vegetarian main dish. It is quick, easy and healthy. This time I decided to add a little different seasoning and roast it in the oven. It is even better because the flavors, especially the broccoli, are more intense. It takes a little longer to cook, but you don't have to watch it at all.

INGREDIENTS

1 medium head broccoli or bunch broccoli crowns, tough ends removed, remainder cut into medium florets and small stems

3 small potatoes, cut into 1-inch chunks

3 large cloves garlic, minced

1 teaspoon dried marjoram leaves

Salt and pepper to taste

3 tablespoons olive oil

1/4 cup freshly grated Parmesan cheese

Preheat oven to 400° F. Place broccoli and potatoes in a 13x9x2-inch baking dish. Add the next 4 ingredients and toss or stir to combine. Cover tightly with foil. Bake until the vegetables are tender, about 1 hour. (If you prefer crispier vegetables, check them after 45 minutes.) Remove the foil and sprinkle with the Parmesan cheese. Return to oven just until the cheese melts slightly. Serve hot or room temperature.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.