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recipe roasted parmesan potatoes and broccoli
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
These Roasted Parmesan Potatoes & Broccoli with Lemon Garlic Yogurt Drizzle are a flavorful and healthy side dish. Crispy potatoes and tender broccoli are coated in Parmesan and finished with a zesty lemon garlic yogurt drizzle.
Ingredients
Scale
- 800g (1.75 lb) Baby Potatoes: halved
- 500g (1.5 lb) Broccoli Florets: fresh
- 2 Tbsp (30ml) Olive Oil: extra virgin
- 60g (2oz) Grated Parmesan Cheese
- 1 tsp (5g) Kosher Salt
- 0.5 tsp (2g) Black Pepper: freshly ground
- 2 Cloves Garlic: minced
- 2 Tbsp (30g) Plain Yogurt: full-fat, alcohol-free
- 1 Tbsp (15ml) Lemon Juice: fresh
- 1 tsp (5g) Lemon Zest: finely grated
- 1 Tbsp (5g) Dill or Parsley: chopped
- 2 Tbsp (15g) Pine Nuts: toasted
- Pinch Smoked Paprika: optional
Instructions
- Preheat & Prep: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Season Vegetables: Toss potatoes, broccoli, oil, salt, pepper, half the Parmesan, and garlic.
- Roast Vegetables: Spread on baking sheet and roast for 25-30 minutes, flipping halfway.
- Make Yogurt Drizzle: Whisk yogurt, lemon juice, lemon zest, garlic, herbs, remaining Parmesan, salt, and paprika.
- Assemble & Serve: Drizzle sauce over roasted vegetables, top with pine nuts and herbs, and serve immediately.
Notes
For extra crispy potatoes, ensure they are thoroughly dried before roasting and avoid moving them during cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 30 mg