Lemony Roasted Potatoes & Broccoli Rabe
Ingredients
Roasted vegetables
-
1 ½
pounds
Yukon Gold potatoes
-
¾
pound
broccoli rabe
-
3
tablespoons
extra-virgin olive oil
-
¼
cup
grated Parmesan
-
1
pinch
red pepper flakes
-
to taste
salt
-
to taste
freshly ground black pepper
Dressing
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
Dijon mustard
-
1
clove
garlic
Instructions
- Preheat the oven to 425°F with racks in the middle and upper third.
- Slice the potatoes into ¾-inch pieces and toss with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Bake the potatoes for 30 minutes, turning halfway through.
- Prepare the broccoli rabe by rinsing, drying, and chopping it into 2- to 3-inch pieces.
- Toss the broccoli rabe with 1 tablespoon olive oil, Parmesan, red pepper flakes, salt, and pepper on a separate baking sheet.
- Once the potatoes have 8 minutes left, place the broccoli rabe in the oven on the upper rack.
- While the vegetables cook, whisk together the dressing ingredients.
- When the vegetables are done, combine them in a bowl and drizzle with the dressing. Toss to mix and season to taste.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
5mg
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