# List of Ingredients:
→ Vegetables
01 - 1.75 lbs Yukon Gold or red potatoes, cut into 1-inch cubes
02 - 10 oz broccoli florets
03 - 1 medium red onion, cut into wedges
→ Marinade & Flavorings
04 - 3 tbsp olive oil
05 - 2 cloves garlic, minced
06 - 1 lemon, zested and juiced
07 - 1.5 tsp smoked paprika
08 - 1 tsp dried oregano
09 - ½ tsp ground black pepper
10 - 1 tsp sea salt
→ Garnish
11 - Fresh parsley, chopped (optional)
12 - Lemon wedges (optional)
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, dried oregano, sea salt, and ground black pepper.
03 - Add the cubed potatoes and red onion wedges to the marinade. Toss thoroughly until evenly coated.
04 - Spread the potatoes and onions in a single layer on the prepared baking sheet. Roast for 20 minutes.
05 - Remove the tray from the oven, add broccoli florets, and gently toss with the partially roasted vegetables and marinade. Return to oven and roast for an additional 15 minutes until potatoes are golden and broccoli is tender with crisp edges.
06 - Transfer to a serving platter. Garnish with chopped fresh parsley and lemon wedges if desired. Serve warm.
