Get the Recipe: Lemon Dijon Roasted Vegetables
These Lemon Dijon Roasted Vegetables are the ultimate one pan side dish. It is impressive enough for guests and easy enough for a hearty weeknight meal!
Ingredients
- 4 cups red potatoes, chopped
- 3 cups broccoli florets
- 1/4 cup Parmesan, shredded
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon green onions, chopped
- 1 teaspoon granulated sugar
- 1/2 teaspoon minced garlic
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with aluminum foil, spray with cooking spray.
- Chop potatoes into small chunks, place in a large ziplock bag or bowl, set aside.
- Combine olive oil, mustard, lemon juice, green onions, sugar, garlic, salt and pepper in a small mixing bowl or measuring cup. Toss the potatoes in 2/3 of the mustard mixture.
- Sprinkle the parmesan on half of the baking sheet, sprinkle potatoes directly over parmesan. Leave the other half of the baking sheet empty for your broccoli. Bake potatoes for 25-30 minutes.
- In the same ziplock bag or bowl you tossed your potatoes in toss the broccoli with the rest of the mustard mixture.
- After potatoes have roasted for 25-30 minutes remove from oven and lightly stir. Place the broccoli on the other side of the pan, put back in the oven for 7-10 minutes until broccoli is roasted.
- Once the vegetables are tender, remove from the oven. Serve immediately with lemon wedges.
Serving: 1 heaping cup, Calories: 226kcal, Carbohydrates: 24.1g, Protein: 5.4g, Fat: 12.7g, Cholesterol: 2.9mg, Sodium: 321.9mg, Fiber: 3.5g, Sugar: 3.5g
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