Roasted Potatoes and Broccoli

  • 1 medium head broccoli or bunch broccoli crowns
  • 1-2 large or 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 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 tenderer, 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.

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