Ingredients Roasted broccoli and potatoes 600 grams potatoes
3 tablespoons extra-virgin olive oil (optional)
400 grams broccolini
¼ cup nutritional yeast (or Parmesan)
Pinch chilli flakes
Salt and freshly ground black pepper
Dressing Juice of one lemon
1 teaspoon Dijon mustard
1 garlic clove
Serving suggestions: Serve with fresh spinach, brown rice and lentils.
Make the dressing first so it has plenty of time to marinate. Simply mince the garlic and whisk it with the Dijon mustard and lemon juice.
Preheat the oven to 220C. Cut the potatoes into large chunks and place in a baking dish. Toss the potatoes with 2 tablespoons of olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, I have discovered that if you place the potatoes skin down you don't need to turn them or use baking paper/oil.
Meanwhile, prepare the broccolini, slice off the tough lower ends and any stems discard. Chop the remaining broccolini in half.
On a separate baking tray, combine the broccolini with 1 tablespoon of olive oil, the nutritional yeast, chilli flakes and a sprinkle of pink salt and pepper. Stir
Arrange the broccolini in a single layer. Once the potatoes have about 8 minutes baking time left, put the broccolini on to cook.
Once the timer goes off, the broccolini should be tender and turning crispy in places, and the potatoes should be golden and tender throughout.
Transfer vegetables to a tray and drizzle with the dressing. Toss to mix well, then season to taste and serve immediately as a side dish.