Roasted Potatoes and Broccoli

Name: Roasted Potatoes and Broccoli
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 pound Yukon Gold potatoes (cut into 1-inch pieces); 4 tablespoons olive oil (divided); Kosher salt and freshly ground black pepper (to taste); 1/2 cup grated Parmesan cheese (plus more for serving (optional)); 1 pound broccoli (cut into florets of similar size); 2 cloves garlic (minced); 1 tablespoon fresh lemon juice (from about 1/2 a lemon)

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Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 60 minutes

Servings: 4

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Ingredients

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1 pound Yukon Gold potatoes (cut into 1-inch pieces)4 tablespoons olive oil (divided)Kosher salt and freshly ground black pepper (to taste)1/2 cup grated Parmesan cheese (plus more for serving (optional))1 pound broccoli (cut into florets of similar size)2 cloves garlic (minced)1 tablespoon fresh lemon juice (from about 1/2 a lemon)

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Instructions

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Step 1

Preheat oven to 425°F.

Step 2

Line a rimmed baking sheet with parchment paper.

Step 3

Place potatoes in a large bowl and drizzle with 2 tablespoons of the olive oil and season to taste with salt and pepper; toss to coat. Spread in an even layer over half of the prepared baking sheet. Bake 25 minutes, stirring once halfway through.

Step 4

Meanwhile, in a large bowl toss together broccoli florets, minced garlic, remaining 2 tablespoons of olive oil and lemon juice until coated. Season with salt and pepper and toss again.

Step 5

When potatoes have roasted for 25 minutes, remove from oven and stir. Spread the seasoned broccoli florets in an even layer on the other half of the baking sheet. Bake 15 minutes.

Step 6

Remove from oven; sprinkle Parmesan cheese evenly over all; bake 10 minutes more, or until potatoes and broccoli have crispy edges. Gently stir to combine broccoli and potatoes and transfer to serving bowl; sprinkle with more parmesan cheese if desired. Serve hot.