• Preheat the oven to 425°F and lightly spray a large baking sheet with cooking spray.

To Make the Potatoes:

• In a large bowl, toss the cubed potatoes with olive oil, garlic powder, onion powder, salt, and pepper.
  4 cups yellow potatoes, 1 tablespoon olive oil, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, ¼ teaspoon black pepper
• Spread them out in a single layer on the prepared baking sheet. Roast for 30–35 minutes, flipping halfway through, or until they start to turn golden and are fork-tender.

To Make the Broccoli:

• While the potatoes are roasting, add the broccoli florets to a separate bowl. Add the olive oil, salt, pepper, and garlic. Use your hands or a large spoon to gently toss everything together so the broccoli is well coated.
  3 cups broccoli florets, 1 tablespoon olive oil, ½ teaspoon salt, ⅛ teaspoon black pepper, 2 garlic cloves
• After the potatoes have roasted for about 25–30 minutes, remove the baking sheet from the oven. Use a spatula to flip the potatoes a second time, then push them to one side of the pan. Add the broccoli to the other side in an even layer.
• Return the pan to the oven and roast for another 12–15 minutes, or until the broccoli is tender and everything has a little crisp to it.
• Take the pan out of the oven and sprinkle the vegetables with grated Parmesan while they're still hot. Serve right away.
  ½ cup grated parmesan cheese