Roasted Broccoli and Potatoes
1 lb broccoli florets
1 lb creamer potatoes- quartered
3-4 garlic cloves, unpeeled
2 tsp. lemon zest
1 tsp. lemon juice
1/4-1/3 c. grated hard cheese- I used an aged gouda
1-2 Tbl. olive oil
1. Preheat oven to 375. Toss broccoli florets, potato quarters and garlic cloves in olive oil and lay out on a baking sheet. Sprinkle some salt over.
2. Roast for 15 minutes then remove the garlic cloves and peel. Set those aside and put the rest back in for another 20 minutes, or until nicely browned and floret tops are slightly crispy.
3. Remove and sprinkle lemon zest, juice and grated cheese over. Toss to mix well and then serve.