Roasted Broccoli and Potatoes

Snooze right? Just another boring side. Another weeknight spent trying to use up what's in the fridge before it goes bad. But no. No! This simple side was so delicious I had to take pictures of it before it was even plated. Before the rest of my dinner was even done. Because if I hadn't, I would've eaten the whole thing. It's just that good. Oh, and did I mention simple? Seriously, take some broccoli florets and quartered creamer potatoes, maybe a few garlic cloves and then liberally drizzle olive oil and a sprinkling of salt. Throw it in the oven. Take it out when it's all nice and browned and then zest a little lemon over and grate a nice, hard, nutty cheese over. Voila.

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.