# What You'll Need:
→ Vegetables
01 - 1.3 lbs Yukon Gold potatoes, cubed to ¾ inch
02 - 12 oz broccoli florets
→ Flavorings
03 - 3 tablespoons extra virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1½ teaspoons smoked paprika
06 - 1 teaspoon garlic powder
07 - ¾ teaspoon sea salt, plus additional to taste
08 - ½ teaspoon freshly ground black pepper
→ Optional Garnish
09 - 1 tablespoon chopped fresh parsley
10 - Extra lemon wedges
# How to Make It:
01 - Preheat oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss potato cubes with 2 tablespoons olive oil, half the lemon zest, 1 teaspoon smoked paprika, garlic powder, sea salt, and black pepper until uniformly coated.
03 - Arrange the potatoes in a single layer on the prepared baking sheet and roast for 20 minutes.
04 - Meanwhile, toss broccoli florets with the remaining 1 tablespoon olive oil, ½ teaspoon smoked paprika, and a pinch of sea salt and black pepper.
05 - After 20 minutes, add the seasoned broccoli to the baking sheet with the potatoes, stir gently to combine, and spread evenly. Roast for an additional 15 minutes until potatoes are golden and broccoli edges are crisp.
06 - Remove the tray from the oven, drizzle with lemon juice and the remaining lemon zest, and toss gently to integrate flavors.
07 - Transfer to a serving platter, garnish with chopped parsley, and serve alongside extra lemon wedges as desired.
