10baby 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
1smallcrown of broccoli, cut into florets
Fresh lemon juice
Instructions
Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.
Toss the potatoes 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 into 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 over the potatoes and keep them on one side of the baking sheet.
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.