Pin This Crispy roasted potatoes and tender broccoli florets tossed with zesty lemon and aromatic smoked paprika, creating a vibrant and flavorful side dish.
This dish quickly became my go-to side when I want something both healthy and satisfying at dinner.
Ingredients
- Potatoes: 700 g (1.5 lbs) Yukon Gold or red potatoes cut into 2.5 cm (1 inch) cubes
- Broccoli: 350 g (12 oz) broccoli florets
- Olive oil: 3 tbsp extra-virgin olive oil
- Lemon: 1 large lemon zested and juiced
- Smoked paprika: 1.5 tsp
- Garlic powder: 1 tsp
- Sea salt: ¾ tsp fine
- Black pepper: ½ tsp freshly ground
- Parsley: 2 tbsp chopped fresh (optional)
- Lemon wedges: for serving (optional)
Instructions
- Preheat oven:
- Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
- Prepare potatoes:
- Toss the potato cubes with 2 tablespoons olive oil half the lemon zest 1 teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon salt and ¼ teaspoon black pepper until evenly coated.
- Roast potatoes:
- Spread potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
- Prepare broccoli:
- Toss the broccoli florets with the remaining 1 tablespoon olive oil remaining lemon zest ½ teaspoon smoked paprika ½ teaspoon garlic powder ¼ teaspoon salt and ¼ teaspoon pepper.
- Add broccoli:
- Add broccoli to the baking sheet tossing gently with potatoes. Return to oven and roast for 15 more minutes until potatoes are golden and broccoli is tender and slightly crisped at the edges.
- Finish:
- Remove from oven. Immediately drizzle with lemon juice and toss gently to coat. Transfer to a serving platter. Garnish with chopped parsley and additional lemon wedges if desired. Serve hot.
Pin This My family loves gathering around this dish especially on cozy weeknights when we crave something light yet flavorful.
Optional Variations
You can substitute cauliflower for broccoli if preferred or add a pinch of red pepper flakes for a spicy kick.
Serving Suggestions
This side pairs beautifully with grilled chicken fish or as a vegan main with quinoa.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven to maintain crispiness.
Pin This Enjoy the perfect balance of crisp and tender flavors in every bite.
Recipe FAQ
- → What type of potatoes works best?
Yukon Gold or red potatoes cut into 1-inch cubes roast evenly and develop a crisp, golden texture.
- → Can I substitute broccoli with another vegetable?
Cauliflower florets can be used as a substitute, offering a similar texture and mild flavor when roasted.
- → How is the smoky flavor achieved?
Smoked paprika adds a deep, smoky essence that complements the brightness of lemon and the earthiness of the vegetables.
- → Is it important to zest and juice the lemon separately?
Yes, zest provides concentrated lemon oils for aroma while juice adds tangy moisture to finish the dish.
- → How can I add crunch to this dish?
Sprinkle toasted pine nuts or slivered almonds over the roasted vegetables just before serving for added texture.