Roasted Potatoes and Broccoli
This simple and delicious dish features roasted potatoes and broccoli, paired with a tangy Greek yogurt sauce accented with lemon, basil, and capers. Perfect as a side or a light main course.
Equipment
- Sheet Pan
- Parchment Paper
Ingredients
Roasted Vegetables
- 12–14 oz fingerling potatoes chopped into bite-size pieces
- 8 oz broccoli florets pre-washed
- 2 tbsp olive oil
- 1/2 tsp granulated garlic
- 1/2 tsp kosher salt
- 8–10 cranks fresh ground black pepper
Yogurt Sauce
- 1/2 cup plain whole milk Greek yogurt preferably siggi’s 4%
- 1/2 lemon zested and juiced
- 2 tbsp fresh basil chiffonade
- 1 tbsp capers
Instructions
- Preheat oven to 400°F. Line a sheet pan with parchment paper.
- Add potatoes and broccoli to a large bowl and drizzle with the olive oil. Toss well to evenly coat. Then add garlic, salt and pepper. Toss again to mix evenly.
- Spread the vegetables out on the sheet pan. Roast for 20 minutes, or until the edges are slightly browned and the potatoes are fork-tender.
- While the vegetables cook, prepare the sauce. In a small bowl, combine Greek yogurt, lemon zest and juice, basil, and capers. Whisk with a fork. Season with salt and pepper to taste.
- To serve, drizzle the cream sauce over the roasted vegetables or offer it on the side as a dip. Garnish with additional basil and lemon if desired.
Notes
This dish is versatile and pairs well with grilled meats or can be enjoyed as a vegetarian main. Adjust seasoning to taste and try different herbs for variety.
Calories per serving : 280
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