Roasted Baby Potatoes with Broccoli and Cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
- 12 small potatoes scrubbed and halved (i cut in half the lo
- 1 tablespoon unrefined cold-pressed extra-virgin olive oil
- fine grain sea salt and freshly ground black peppe to taste
- 1 pound broccoli crowns cut into 24 bite-size florets
- 1/3 up shredded mozzarella or fontina cheese
- 3 tablespoons grated parmesan or pecorino-romano (optional)
- Carbohydrate 1.25493889033333 g
- Cholesterol 0 mg
- Fat 0.0699288237083333 g
- Fiber 0.491391716142525 g
- Protein 0.53297103475 g
- Saturated Fat 0.0073708760125 g
- Serving Size 1 1 Serving (19g)
- Sodium 6.2368950875 mg
- Sugar 0.763547174190808 g
- Trans Fat 0.053297103475 g
- Calories 6 calories
Preheat oven to 400 degrees. Line a baking pan with parchment paper.Place potatoes in a bowl and toss with olive oil and sprinkle with a pinch of salt and pepper.Place potatoes on parchment paper – cut side down and bake for 30 minutes (until golden brown and tender). Leave oven on if serving right away.Place broccoli in a steamer over boiling water and steam until just tender, about 3 minutes (or blanched in salted water for 2 minutes.) If cooking the broccoli ahead of time, remove from the pot and immediately refresh under cold water to stop the cooking process.Top each potato with a pinch of cheese and then a broccoli floret and bake until cheese is melted or broil it for a few minutes to speed things up.Sprinkle each with a pinch of grated cheese, if desired.
