Garlic Parmesan Broccoli and Potatoes in Foil
The easiest, flavor-packed side dish EVER! Wrap everything in foil, toss in your seasonings and you’re set!
I have three love affairs when it comes to food: 1. side dishes, 2. foil recipes and 3. garlic parmesan. Side dishes are one of the most important components of a meal, sometimes even more important than the main entree, and foil recipes are, well, just so stinking easy. I don’t think I need to explain love affair #3.
So when you combine all three together, you create the most epic side dish of all. It’s quick, it’s packed with tons of flavor, and it all comes together in an easy peasy foil packet with freshly grated Parmesan, plenty of garlic, and Italian seasoning.
But the secret for a successful foil packet is to use baby red potatoes – the teeniest ones you can find. If baby red potatoes are unavailable, it is best to cut the potatoes in small pieces so that they can be cooked in a timely manner without overcooking the broccoli.
My favorite part about this is the individual foil packets for easy serving – and you get to save on a few dishes too!
Garlic Parmesan Broccoli and Potatoes in Foil
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ¼ teaspoon onion powder Kosher salt and freshly ground black pepper, to taste
- 24 ounces broccoli florets*
- 16 ounces baby potatoes, halved
- ¼ cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 400 degrees F.
- 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 foil, about 12-inches long. Divide broccoli and potatoes into 4 equal portions and add to the center of each foil in a single layer.
- Fold up all 4 sides of each foil packet. Spoon the garlic mixture over the broccoli and potatoes.
- Fold the sides of the foil over the vegetables, covering completely and sealing the packets closed.
- Place foil packets in a single layer on a baking sheet. Place into oven and bake until tender, about 15-25 minutes.*
- Serve immediately, sprinkled with Parmesan and parsley, if desired.
Notes
Did you make this recipe?
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I’m not completely understanding how to cook everything, I am making 4 separate sheets and them combining all the ingredients once they are cooked ?
-thanks
4 separate sheets are made for 4 individual servings – that’s the beauty of this recipe!
When I was making this recipe I realized there was not enough marinade. I decided to double the marinade, and add the broccoli and potatoes directly to the marinade bowl, so that they would be well-coated. I cooked this for 15 minutes, and the potatoes were al dente, but I didn’t mind. Will make again!
Can I use frozen broccoli florets?
I recommend using fresh broccoli as the frozen broccoli may drastically alter cooking time.
can i make this in a baking dish and cover with foil.
Yes, absolutely.
Add this tip to the top took forever to find this answer!
Just what I was looking for today!
This sounds soooo yummy! I’m making your sriracha chicken wings right now might try this with it!
Could you make these packs and store them in the freezer? I know it will change the cook time but will all the vege maintain its integrity?
can you use frozen broccoli instead of fresh for this recipe?
Cooked this with 1 more zucchini and ¼ of red onion and it was the most amazing dish ever! Thank you SO much for this recipe 🙂
Lots of cooking time for me, too. I used the smallest potatoes I could find (about the size of the circle made by joining my thumb and index finger, or maybe smaller than that) and cut them into halves and quarters. It took me 35 minutes! Next time I will pre-cook the potatoes.
I am making this recipe now and I am at about 25 mins cooking time and the potatoes are still hard as ever. I used the baby red potatoes and cut the smaller ones in half and the bigger ones in quarters. I can’t wait to try them but it looks like it’s going to take much longer than planned.
Try boiling potatoes in skins whole first for 20 minutes then cut up and bake!
Thanks for the recipe! I made this for the 4th and it was a big hit. I was even able to use broccoli from my garden. I’ll be making this again!
Are we supposed to pre-cook the potatoes? I used itty bitty red potatoes cut in half and it took over 45 minutes for them (and the broccoli) to cook. Thanks
There is no need to pre-cook the potatoes if small potatoes are used. I would imagine your potatoes to be huge if it took an entire 45 minutes to cook them!
I agree with the majority of the other posts here.. I am an experienced cook and these potatoes are 30 min into cooking and still not done. And yes, I used the appropriate sized potato. Also, the amount of oil/seasoning is off but thankfully I thought about that before putting in the oven. I suggest to pre-cook the potatoes and double the oil/seasoning mixture for this recipe. I hope it tastes amazing however, because this is being prepared for my weekly work meal prep.
Try cutting them into quarters
I’m having the same issue. I found the teeniest gemstone potato medley and they are still not done 30 mins in. Broccoli is done, but potatoes are still pretty firm. I like the theory of this recipe. I hope it turn out ok. 🙂
oh snap, I’m reading this before breakfast & I want it now! Love broc, see you have lots of zuke recipes too — my kinda cook!
I had squash and zucchini to use up so instead I used those instead of the potatoes and broccoli (which I made before and loved) using the veggies in foil on the grill, about 7 min each side was to die for. With the basic recipe I will be trying a lot of combinations. Again thanks!
Could this be done on an indoor grill or in a slow cooker? I hate to heat up my apartment by turning on the oven in the summer.
Yes, this can certainly be thrown on the grill.
How would I modify this recipe got just broccoli and/or cauliflower?Thanks.
LOVE your recipes. HATE having to print the photo, which uses too much ink and makes the recipe unable to fit on one page. Is there an option of not printing the photo?
Thank you for the recipes!
Unfortunately, I’ve had many requests from readers to have the images printed with the recipe. But if you would like to save on ink, you can easily copy and paste the recipe part only into a text document and print from there.
How do u copy & paste a document? I have asked different people to explain it to me but haven’t had any luck with an answer yet. If u can explain, it would be greatly appreciated if not that’s ok too. Thank you.
Here is a great tutorial for beginners.
Look into a “snippet” tool for the computer.It’s the best thing on there. You can snip (copy and paste into word), reduce the size of the picture and then snip the recipe. If you have children or grandchildren, they will be able to help you. Love snippet!!!!
For years I have highlighted a recipe, right click and copy, then open notepad, right click and paste. Then save in a recipe file with cookbook like categories.
I made this dish tonight. I loved it! I added red onions and soy sauce. Delicious
Great solution. I do this on your recipes and different articles… Very simple to do,
Cut, paste and print. YAY!
Try the PrintFriendly addon for your browser.
This would be a perfect side dish for the 4th, love the garlic parmesan!
Is this a healthy recipe? Like where is the nutritional info? It looks really good too!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
Hi Denice. I see
the nutritional facts of this recipe just under the recipe. I also have to know them as my husband has 3rd. stage kidney failure and if he gets to 4th. stage he will most likely have to undergo dialysis. This is a safe recipe for him as it’s not saturated with salt, and is low in proteins and saturated fats.