Roasted Potatoes and Broccoli with Lemon

These delicious roasted potatoes and broccoli with lemon are on the table in 30 minutes and pair nicely with chicken, pork, beef, and seafood. 

Two side dishes and only one dirty sheet pan? Yes, please! I love making these roasted potatoes and broccoli with lemon on busy weeknights because it’s a quick and easy recipe that pairs nicely with almost any main protein. Crispy potatoes and slightly charred broccoli, topped with fresh lemon juice, are always a hit with family! I served these roasted veggies with some lemon garlic chicken wings and a huge spinach salad, and it was a terrific meal that my whole family enjoyed.

Roasted Potatoes and Broccoli with Lemon

Ingredients:

• 2 tbsp olive oil, divided
• 10 baby Dutch potatoes, halved  **Quarter the larger potatoes
• Garlic powder, to taste
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste
• 1 small crown of broccoli, cut into florets
• Fresh lemon juice

How to Make Roasted Potatoes and Broccoli with Lemon

Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

Toss the potato halves with half the olive oil, then season with garlic powder, crushed red pepper, sea salt, and freshly cracked pepper, to taste; toss to coat evenly.

Place the potatoes cut side down on the prepared baking sheet, then put them in the oven to roast for 15 minutes.

Meanwhile, toss the broccoli florets with the remaining olive oil, then season with garlic powder, crushed red pepper, sea salt, and freshly cracked pepper to taste; toss to coat evenly.

After 15 minutes of roasting, remove the baking sheet from the oven and carefully flip the potatoes.

Place the broccoli on the other side of the baking sheet and return to the oven to roast for 5-7 minutes, or until the broccoli is slightly charred and the potatoes are golden brown and tender.

Remove from the oven and squeeze some fresh lemon juice over everything. Serve immediately. Enjoy.