Rosemary Dijon Lemon One Pan Potatoes and Broccoli

Spiceology
Servings

4

Prep Time

15 minutes

Cook Time

45 minutes

Cuisine

Modern American

Category

Side

One pan, one oven, zero excuses not to eat your vegetables. This roasted potato and broccoli sheet pan is built around Spiceology's Rosemary Dijon Blend — a savory, herby, tangy blend that coats everything in a glossy, caramelized crust. Weeknight side dish territory, but it eats like something you planned.

Rosemary Dijon Lemon One Pan Potatoes and Broccoli

Ingredients

  • 2 lb red potatoes
  • 4 cups broccoli florets
  • 1/2 cup extra virgin olive oil
  • Juice from 1 lemon
  • 1/4 cup chives or green onions
  • 3 tablespoons Spiceology Rosemary Dijon Blend
  • salt and pepper to taste
  • 1/4 cup shredded parmesan cheese

Directions

  1. Preheat oven to 400 degrees
  2. Line a large baking sheet with aluminum foil and spray with cooking oil
  3. Chop potatoes into small chunks, place in a large ziplock bag or bowl, set aside
  4. Combine olive oil, lemon juice, green onions, rosemary dijon, salt and pepper in a small mixing bowl
  5. Toss the potatoes in 2/3 of the rosemary dijon mixture
  6. Sprinkle the parmesan on half of the baking sheet, sprinkle potatoes directly over parmesan (leaving the other half of the baking sheet empty for your broccoli)
  7. Bake potatoes for 20-25 minutes until almost fork tender
  8. In the same ziplock bag or bowl you tossed your potatoes in toss the broccoli with the rest of the rosemary dijon mixture
  9. After potatoes have roasted for 25-30 minutes remove from oven and lightly stir
  10. Place the broccoli on the other side of the pan, put back in the oven for 10-12 minutes until broccoli is roasted to your liking.
Recipe Products
Blend

Rosemary Dijon Seasoning

Key Ingredients

Mustard, Tarragon Leaves, Dill Weed, Rosemary, White Vinegar Powder