Roasted Broccoli and Potatoes
Serves 4 to 6 as a side dish, 2 as a main dish
I have always enjoyed my recipe for broccoli and potatoes with olive oil and garlic cooked in a skillet as a side dish or vegetarian main dish. That recipe, which is in the similar and related recipes links, is quick, easy, healthy and delicious. However, in this recipe, I decided to add a little different seasoning and roast the vegetables in the oven. It is equally delicious. This version takes a little longer to cook, but it is still relatively quick and very easy. Which version do I like best? Whichever I am eating at the time.
- 1 medium head broccoli or bunch broccoli crowns
- 3 small potatoes, cut into 1-inch chunks
- 3 large cloves garlic, minced
- 1 teaspoon dried marjoram leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup freshly grated Parmesan cheese
Preheat oven to 400° F. Clean the broccoli. Remove the tough stem ends and cut the remainder into medium florets and small stem pieces. 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 broccoli, check it after 45 minutes.) Remove the foil and sprinkle with the Parmesan cheese. Return to oven just until the cheese melts slightly. Serve hot, warm or room temperature.