Cheesy Sheet Pan Broccoli & Taters
We already know that broccoli and cheddar are besties, and honestly, taters are always invited to any get together my mouth is having lol. This sheet pan dish is great as a side, or, simply noshing straight from the tray. Seasoned & roasted broccoli & potatoes, smothered in melty cheddar & finished with grana padano, pepper flakes, and parsley.
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
10
Serves: 3 - 4
Ingredients
- 4 cups4 cups4 cups Broccoli, florets
- 3 cups3 cups3 cups Yellow Potatoes, chopped comparably to your florets
- 0.333 cup0.333 cup0.333 cup Extra Virgin Olive Oil, More if Needed
- 3 tsp3 tsp3 tsp Roasted Garlic and Red Pepper Seasoning - Club House
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 0.5 cup0.5 cup0.5 cup Aged Cheddar Cheese, shredded, more if desired
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Grana Padano Cheese, finely shredded for garnish
- 3 Tbsp3 Tbsp3 Tbsp Parsley, chopped for garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 F. Add your broccoli and potatoes to a large mixing bowl and toss them together with the EVOO, pep flakes, cracked pepper to taste, and the Clubhouse seasoning until they're nice and coated.
- Transfer the potatoes only (see notes, this was annoying) to a parchment lined baking sheet large enough to accommodate all your veg. Season your taters liberally with salt and place them in to the oven to bake. Bake the taters about 20 minutes, flipping once while they cook. Carefully move the tray to a wire rack and add your broccoli to the tray. Toss everything together to form an even layer as best your can, and season the tray once again with salt. Return it to the oven and continue to cook another 15 - 20 minutes, flipping once. At this point, taters should have some good browning and broccoli should be nice and tender. Continue in the oven longer if you desire more colour on your broc / taters.
- Remove the tray to a wire rack and sprinkle your cheddar over the tray. Place back in the oven for a couple of minutes until the cheese is melty. Remove and set on to your wire rack once again. Finely shred some grana padano over the tray followed by a sprinkle of pepper flakes & fresh parsley.
- Serve as a side dish, or, do what I did and just eat it straight from the tray lol ENJOY!
Notes
- I kept the skins on the taters. Make sure to give your taters a good scrub when you're going to be eating the skin!
- When I tested the recipe, I tossed the broccoli & potatoes together with the oil and seasonings before realizing I needed to cook the potatoes first lol. I ended up scooping the taters out of the mixing bowl on to a tray. Mix them separately and split your oil & seasonings accordingly using more EVOO if needed to coat.
- I originally shredded about a cup of cheese, but noticed that half cup was plenty. Use more cheese if desired for an even cheesier side / snack.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 771 |
| Fat: | 47 g |
| Carbohydrates: | 62 g |
| Protein: | 35 g |
| Cholesterol: | 33 g |
| Sodium: | 1296 mg |
| Fiber: | 13 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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