Small yellow potatoes and tender broccolini spears are roasted to bring out their maximum flavor in this easy recipe. Sprinkled with Parmesan cheese and drizzled in a light mustard sauce, Parmesan Potatoes with Roasted Broccolini is the perfect vegetable side dish!
Here’s a fantastic easy side dish recipe that relies on simple ingredients, and is just delicious with roasted chicken, turkey, steak or all by itself.
Here’s a few good reasons to give it a try:
- It’s easy! We’ll roast some buttery yellow potatoes and broccolini together, then make a basic, delicious mustard sauce to drizzle over the top. (One of my personal favorite ways to eat these vegetables!)
- You can easily double this broccolini recipe if needed, and it’s great for meal prep.
- The prep on this is quick and mostly hands off, this recipe isn’t fussy and it can easily be doubled if needed.
Ingredients You’ll Need
For the full recipe and list of ingredients, please scroll down to the recipe card below.
- Broccolini: Which is very similar to regular broccoli, but tender and milder in flavor.
- Olive Oil: For perfect roasting and lots of flavor.
- Yellow Potatoes: Yukon golds or any buttery flavored, waxy potato will work best.
- Seasonings: Garlic, parsley, kosher salt, black pepper.
- Mayonnaise: The base for a quick and easy mustard sauce.
- Dijon Mustard: This flavor works so deliciously with potatoes.
- Start by peeling and slicing the yellow potatoes into half-inch pieces.
- Wash and trim the broccolini of any leaves, and trim off the woody ends.
3. In a medium-sized or large bowl, add the potatoes with a sprinkle of salt and the other seasonings, toss to coat.
4. Place the potatoes on a large baking sheet in a single layer (lined with parchment paper for easy cleanup and no sticking). Keep the potatoes even and flat on the baking sheet without crowding or they won’t roast evenly.
5. Let the potatoes roast a bit longer than the broccolini – about 25 minutes to start – then turn them with tongs and place back in the oven to roast for another 10 minutes. Sprinkle with the Parmesan cheese and set aside.
6. While the potatoes are roasting, prep the broccolini using the same bowl as the potatoes. Coat broccolini with olive oil and seasonings, and place on a large rimmed baking sheet in the same manner, evenly and without crowding and roast for 15 minutes.
7. Condense the broccolini and roasted potatoes to one sheet pan, sprinkle with a little more parmesan cheese, then place back in the oven for another 5-8 minutes until the broccolini are a little crisp.
Tips for Success
- You can easily double this recipe if needed.
- Use regular broccoli if you can’t find broccolini.
- Pro tip: Don’t crowd the ingredients on the baking sheet. You want the potatoes and broccolini to roast, not steam.
- Make double the amount of dijon mustard sauce if you’d like to pass alongside.
- Use a non-dairy base instead of regular mayonnaise, such as dairy-free sour cream or mayonnaise.
- Add a pinch of red pepper flakes to the potatoes before roasting if you’d like to really punch up the flavors.
- This healthy side dish recipe is perfect for picky eaters. The potatoes by themselves are very tasty.
- This recipe looks fabulous on a large serving platter with the potatoes on the bottom, the broccolini on top and then drizzled with the sauce.
- Add a couple more side dishes to round it all out…try these outstanding roasted vegetables with lemon vinaigrette, this mini eggplant recipe (that people just love), these incredible spicy roasted sweet potatoes with yogurt sauce, or these maple roasted squash with goat cheese.
- Other serving suggestions are these fun and easy Veggie Cups with Hummus, these super tasty Goat Cheese Toasts with Cranberry, these easy fresh figs ideas, and this very good and very easy warm Lemon Artichoke Dip.
- Make a great dessert like this no fuss Apple Pie with Graham Cracker Crust, this super popular and fun Brownie Batter Hummus platter, these outstanding Strawberry Cheesecake Bars, or take a look at one of these favorite fall dessert ideas.
Frequently Asked Questions
An airtight container in the refrigerator for up 1-2 days is best.
You can prep all the ingredients separately in advance, including the sauce which can be made a couple days in advance. Roasted vegetables are best enjoyed the day they are made.
You can use regular broccoli for this simple side dish, just make sure the broccoli is cut with thin stems and/or small florets. I think you could also try this recipe with brussels sprouts.
Baby potatoes are probably not best with this recipe, larger potatoes that are waxy such as Yukon Golds or red potatoes will work the best.
More Recipes To Try:
- Spring Vegetable Frittatas: These little quiches are wonderful for a quick breakfast or the buffet table!
- Superfood Salad: So good, and so healthy too!
- Zucchini Potato Frittata: One of my favorites, packed with veg and great for make ahead!
- Parmesan Crusted Chicken with Cherry Tomatoes: Easy and absolutely delicious!
- Roasted Spring Vegetables with Vinaigrette: Roasted vegetables that taste as good as they look…
- Baked Potatoes and Broccoli: These twice-baked beauties are cheesy and so delicious.
- Vegetables to Serve with Turkey: Here’s a round-up of great ideas.
- Vegan Potato Soup: A warm and wonderfully flavored soup.
If you’ve tried Parmesan Roasted Potatoes with Broccolini, or any other recipe on Studio Delicious, please rate the recipe and & I’d love to hear from you in the comments below!
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Parmesan Potatoes with Roasted Broccolini
- 1 bunch Broccolini, washed, dried, ends trimmed, leaves removed. See recipe note
- 3 tbsp Olive Oil
- 1 ½ pounds Yellow potatoes, peeled and sliced in ½" rounds
- Olive Oil
- ¼ teaspoon Parsley Flakes, dried
- ½ tsp Garlic Powder
- ½ tsp Salt
- ½ tsp. Pepper, freshly ground
- ⅓ cup Parmesan Cheese
- MUSTARD SAUCE
- 3 tablespoons Mayonnaise
- 1 tablespoon Dijon Mustard
- 2 tablespoons Lemon Juice, freshly squeezed
- ¼ tsp. Pepper, freshly ground
- ⅛ tsp Garlic Powder
- ⅛ tsp Salt
- ¼ tsp Parsley Flakes, dried
- Heat oven to 400 F degrees. Line a large baking sheet with parchment paper
- Dry the peeled and sliced potatoes with a paper towel and place in a medium sized bowl. Add 2 tablespoons of olive oil to coat the potatoes. Add the parsley, garlic powder, salt and pepper.
- Place the potatoes on a large baking sheet with the sliced potatoes laying flat next to each other.
- Place in lower rack of oven and roast until lightly brown on the bottom, about 25 minutes. Remove from oven and turn each potato slice over with tongs. Return to oven for another 10 minutes or so, until the edges begin to get crispy and brown. Remove from oven, sprinkle with half of the Parmesan cheese and set aside for a few minutes while you prepare the broccolini.
- PREPARE THE BROCCOLINI
- Place the prepped broccolini spears in the same medium bowl you used for the potatoes. Drizzle with the remaining tablespoon of olive oil, pepper, salt.
- Place the broccolini flat on a baking sheet lined with parchment paper and bake in the oven, bake for about 15 minutes. Turn with tongs, then add the roasted potatoes with the broccolini on the baking tray, and put back in the oven for another 5 minutes. Serve with a drizzle with the mustard sauce.
- For the mustard sauce, whisk all ingredients together with a fork until smooth.
- If you can’t find broccolini, just use regular broccoli.
- Use non-dairy mayonnaise or sour cream instead of regular if you’d like.
- Make sure you don’t crowd the potatoes or the broccolini on the baking sheets, as they will steam instead of roast.
- You can easily double this recipe if needed.
- Super important to read the whole recipe before you begin
- Pay attention to the ingredient list and photos for the recipe
- If possible, prep your ingredients a little before you start
- Always use a sharp knife for safety
- Use the size of pan called for in the recipe
- For savory recipes, taste and season as you go
- Buy fresh, organic ingredients, locally sourced whenever possible
This post was updated with new content November, 2022. Original text is below:
There are the first shoots of green grass, tulips and daffodils. There’s the first round of major yard clean up, which in my case involves many, many tree branches that crashed to the ground from the weight of heavy snow. This will likely result in my first backache.
And the other day I saw my first ladybug! I spotted her somehow, just a tiny red speck, and as I held out my thumb, she jumped right on top.
The tiny little gal was hanging on for dear life on the edge of some concrete at the local CVS – straddled between the parking lot and the sidewalk – not a good place for a ladybug to be.
I helped her tumble off into the safety of the nearby bushes, and walked back to my car feeling pretty good about myself.
Broccolini – a vegetable similar to broccoli with smaller flowers and stalks – go in the oven too. The edges get hot and crispy and this is a very good thing.
The roasted potatoes with Parmesan melt in your mouth, and the broccolini is crisp and fresh. Pull the whole thing together with a drizzle of light and lemony mustard sauce and you’re all set.
As I’m sitting here telling you about it, I going to get in my kitchen and make it again – it’s the perfect light dinner for spring.
Later that day I went to lunch with my Mom, and when she went to the restroom, I ate most of her french fries. First time this calendar year, I’ll have you know 🙂
This vegetarian recipe came to me when there was “nothing to eat” in the house, and the combination is dead simple – small yellow potatoes are roasted in olive oil and finished with Parmesan cheese.