Fine grain sea salt and freshly ground black pepper to taste
1 pound broccoli crowns, cut into 24 bite-size florets
⅓ cup shredded mozzarella or fontina cheese
3 Tablespoons grated Parmesan or Pecorino-Romano (optional)
Instructions
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.
Notes
Potatoes can be made the day before and refrigerated; broccoli can be blanched the day before and refrigerated.
Other complementary toppings include smoked salmon and crème fraiche, pesto and roasted cherry tomato halves
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-baby-potato-broccoli-cheese/