Garlic Roasted Potatoes and Broccoli

close up of roasted broccoli and potatoes on a sheet pan with crispy prosciutto

Garlic Roasted Potatoes and Broccoli

These mouthwatering garlic roasted potatoes with broccoli are seasoned with fresh herbs and crispy prosciutto making a flavorful side dish for any meal.

Course side

Cuisine American

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 198kcal

Author Amee

Equipment

1 large pot
1 Large sheet pan or two smaller sheet pans
Parchment paper

Ingredients

24 oz baby red potatoes halved (or 1 ½" pieces), I didn't cut some of the tiny ones
4 cups broccoli florets
¼ cup extra virgin olive oil
3 cloves garlic minced
2 tablespoon fresh sage finely chopped
1 teaspoon coarse salt can adjust to taste
4 oz prosciutto finely chopped -optional, but delicious!
cooking spray avocado oil or olive oil spray
block of fresh Parmesan cheese for garnish *optional
fresh parsley for garnish *optional

Instructions

Preheat the oven to 400 degrees F. and line a large shallow baking sheet with parchment paper.
In a small bowl, stir together the olive oil, garlic, sage, and salt.
Place the sliced potatoes in a large pot of warm salted water until covered (about halfway full). Bring to a boil (uncovered) and cook for 6 minutes, until easily pierced with a knife but still firm. Drain well.
Toss the parboiled potatoes with the olive oil mixture and broccoli florets until well coated.
Spread the veggies out on the parchment-lined baking sheet, spritz with a little oil spray, and bake for 10 minutes.
Stir, and add the chopped prosciutto (if using), and roast for 18-20 minutes more until golden and crispy.
Garnish the potatoes with freshly grated parmesan and parsley, if desired.

Notes

Chop vegetables evenly. Take your time cutting the potatoes into evenly-sized pieces and chopping the broccoli into similar-sized pieces to ensure even cooking.

Do not overcrowd the baking sheet. Overcrowding will ultimately lead to steamed soggy veggies instead of crispy roasted vegetables. So, make sure there's adequate space between the pieces.

Serve prosciutto on the side. Suppose you’re hosting a dinner with vegetarian guests. In that case, I recommend crisping the prosciutto separately and letting your guests crumble it over the roasted vegetables if desired.

Nutrition