# What You Need:
→ Vegetables
01 - 1.5 lbs Yukon Gold or red potatoes, cut into 1-inch cubes
02 - 12 oz broccoli florets
→ Seasonings & Flavorings
03 - 3 tbsp extra-virgin olive oil
04 - 1 large lemon, zested and juiced
05 - 1.5 tsp smoked paprika
06 - 1 tsp garlic powder
07 - 3/4 tsp fine sea salt
08 - 1/2 tsp freshly ground black pepper
→ Optional Garnishes
09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges, for serving
# How To Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine potato cubes with 2 tablespoons olive oil, half of the lemon zest, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until evenly coated.
03 - Arrange the seasoned potatoes in a single layer on the prepared baking sheet. Roast for 20 minutes.
04 - While potatoes roast, toss broccoli florets in the same bowl with remaining 1 tablespoon olive oil, remaining lemon zest, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
05 - After 20 minutes, add the broccoli to the baking sheet, gently tossing with potatoes. Return to oven and roast for an additional 15 minutes, until potatoes are golden and broccoli is tender with crisp edges.
06 - Remove baking sheet from oven. Immediately drizzle lemon juice over vegetables and toss gently to coat.
07 - Transfer to a serving platter. Garnish with chopped parsley and lemon wedges if desired. Serve hot.
