PARMESAN BROCCOLI AND POTATOES
Roasted broccoli and potatoes are a very simple combination of healthy and comforting foods. They're roasted with tons of garlic, oregano, parsley, thyme, and pepper.
INGREDIENTS:
- 3 cloves garlic, minced
- 24 ounces broccoli florets
- 1/4 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon Italian seasoning
- 3 tablespoons olive oil
- 1/4 teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
- 16 ounces baby potatoes, halved
DIRECTIONS:
First, preheat the oven to 400 degrees F.
Then, in a small bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; Season with salt and pepper to taste.
Cut four sheets of aluminum foil about 12 inches long. Divide the broccoli and potatoes into 4 equal portions and add them to the center of each leaf in a single layer.
Fold up the 4 sides of each foil pouch. Pour the garlic mixture over the broccoli and potatoes.
Fold the sides of the foil over the vegetables, covering them completely and sealing the packages.
Place foil pouches in a single layer on a baking sheet. Place in the oven and cook until tender, about 12 to 14 minutes.
Serve immediately, sprinkled with Parmesan and parsley, if desired.
Happy Cooking Time.
