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Similar and Related
Recipes

Broccoli and Potatoes Braised with Olive Oil and Garlic

Roasted Broccoli with Garlic and Parmesan Cheese

Roasted Potatoes, Peppers and Onions

Vegetable Recipes

Italian Recipes

Healthy Recipes

Roasted Broccoli and Potatoes

Serves 2 as a main dish, 4 to 6 as a side dish

I have always enjoyed my Broccoli and Potatoes Braised with Olive Oil and Garlic, which is in the similar and related recipes. 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 quick, easy, healthy and delicious served as a side dish or vegetarian main dish. Basically, they are the same, but roasting the vegetables requires less attention while cooking. Which version do I like best? The one I am eating at the time.

Roasted Broccoli and Potatoes Recipe Photo

Ingredients

  • 1 medium head broccoli or 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 with olive oil or cooking oil spray a rimmed sheet pan or shallow baking dish, large enough to hold the vegetables in one layer and lined with foil if desired for easy cleanup (see notes below).

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. If you are making a significantly larger amount, use two pans.

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