Garlic Parmesan Broccoli and Potatoes
I’m always looking for new side ideas to accompany meats, especially in the summertime when everyone is grilling and looking for something other than, well, grilled vegetables to serve.
These potatoes and broccoli are easy to make, easy to cleanup, and save well for reheating for leftover lunches! The key to getting the consistency right is trying to spread them out as evenly in a layer as possible (the more overlap, the less crispy the noodles will be.) They kind of taste like a combo of charred broccoli and French fries!
These go well with grilled chicken or salmon, BBQ ribs, or any type of steak! It’s definitely the more satisfying way to serve steak and potatoes, that’s for sure!
To reheat, simply place everything on a sheetpan and roast in the oven at 350 degrees Fahrenheit until warmed through, about 10 minutes.
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Nutritional Information & Recipe
Garlic Parmesan Broccoli and Potatoes
Ingredients
- 3 cups broccoli florets
- 2 red potatoes Blade C, noodles trimmed
- olive oil to drizzle (about 2 tablespoons)
- 1 teaspoon garlic powder + more as needed
- salt and pepper
- ¼ cup grated Parmesan cheese
- to garnish: red pepper flakes
Instructions
- Preheat the oven to 425 degrees. Lay out the broccoli and potato noodles on a large sheetpan and drizzle with olive oil. Season with garlic powder, salt, and pepper. Roast for 25 minutes, tossing everything halfway through. Cook until potatoes are cooked through and broccoli is fork tender.
- When done, immediately sprinkle over with Parmesan and red pepper flakes and toss well to combine. Transfer to a serving dish and serve.
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