Roasted Potatoes And Broccoli
Roasted potatoes and broccoli are a great pairing for a simple sheet pan recipe. Crispy baby potatoes with tender broccoli then drenched in lemon juice.
Ingredients
- 1 pound baby Yukon potatoes, halved
- 10-12 ounce fresh broccoli
- 1 lemon, juiced
- 2 tablespoon vegetable oil
- salt & pepper to taste
Instructions
- Preheat the oven to 400℉.
- Halve the potatoes then toss in 1 TB vegetable or olive oil and season with salt and black pepper to personal preference.
- Oil the sheet pan with 1 TB of oil. Add the potatoes cut side down and bake for 25 minutes.
- When the time is up, toss the broccoli in 1 TB of oil, then add salt and pepper as well. Flip the potatoes over then place on the sheet pan with the potatoes.
- Cook the potatoes with the broccoli for the remaining 20-25 minutes.
- Remove from the oven. Before serving garnish with lemon zest and toss in lemon juice.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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