Ingredients:
6 tablespoons olive oil
5-6 cloves garlic, minced
2 tablespoons Italian seasoning
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
24 ounces broccoli florets, about 5 cups, or 3 stalks
1 lb. baby potatoes, halved, quartered or eighth-ed depending on size
1/2 cup freshly grated Parmesan
Instructions:
Preheat oven to 400 degrees F.In a large bowl, whisk together olive oil, garlic, Italian seasoning and onion powder; season with salt and pepper, to taste.
Add broccoli and potatoes into the bowl and toss to fully coat.
Pour mixture into a glass or ceramic pan (I used a 7x11 in, 2 qt pan) and cover with foil.
Place into oven and bake until tender, about 35 minutes. Remove foil and continue to bake an additional 10-15 minutes to crisp up some of the broccoli and potatoes.
Once finished cooking and potatoes are fork-tender, place in a serving bowl and toss with parmesan cheese.
Once finished cooking and potatoes are fork-tender, place in a serving bowl and toss with parmesan cheese.
