# What You’ll Need:
→ Vegetables
01 - 1 ½ lbs Yukon Gold or red potatoes, cut into 1-inch cubes
02 - 1 large head broccoli (about 12 oz), cut into florets
03 - 4 cloves garlic, minced
→ Flavorings & Seasonings
04 - 1 large lemon, zested and juiced
05 - 2 ½ tbsp olive oil
06 - 1 ½ tsp smoked paprika
07 - 1 tsp dried oregano
08 - ¾ tsp fine sea salt
09 - ½ tsp freshly ground black pepper
→ Garnish (optional)
10 - 2 tbsp fresh parsley, chopped
11 - Lemon wedges
# How To Make:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine potato cubes with 1 ½ tbsp olive oil, half the lemon zest, half the lemon juice, smoked paprika, dried oregano, salt, pepper, and half the minced garlic. Toss to coat evenly.
03 - Spread seasoned potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
04 - Meanwhile, toss broccoli florets with the remaining olive oil, lemon zest, lemon juice, and minced garlic in the bowl.
05 - Remove baking sheet from oven, add seasoned broccoli to the potatoes, and toss gently to combine. Return to oven and roast an additional 15 minutes until potatoes are golden and broccoli is tender with light charring.
06 - Transfer the roasted vegetables to a serving platter. Garnish with chopped fresh parsley and lemon wedges if desired. Serve hot.
