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 is in the similar and related recipes links. This recipe is based on that dish. I decided to add a little extra seasoning and roast the vegetables in the oven. Both recipes are equally quick, easy, healthy and delicious, but this requires less attention while cooking. Which version do I like best? The one 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 450° F. Lightly grease a rimmed sheet pan or shallow baking dish, large enough to hold the vegetables in one layer (see notes below) and lined with foil if desired for easy cleanup, with olive oil or cooking oil spray.
Clean the broccoli. Remove the tough stem ends and cut the remainder into medium florets and small stem pieces. Place broccoli and potatoes in the pan. Add the garlic, marjoram, salt, pepper and olive oil; toss to combine. Roast until the vegetables are tender, about 30 minutes. (If you prefer for the broccoli to be more tender, cover lightly with foil and continue to roast until desired doneness.) Sprinkle with the Parmesan cheese and return to the oven just until the cheese melts slightly, about 2 minutes. Serve hot, warm or room temperature.
Notes: This recipe can be made in any amount needed, using any ratio of broccoli and potatoes. If there is a little too much for one layer in the pan, overlap as needed. However, if you are making a significantly larger amount, use a baking or casserole dish, cover with foil and bake in a 400° oven for 45 minutes to one hour, depending on desired doneness. Remove the foil, add cheese on top and bake 2 more minutes.