Lemony Roasted Broccolini and Potatoes

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Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Sides
Diet: Vegetarian

Lemony roasted broccolini and potatoes with feta-yogurt dip is an elegant vegetarian side or main that work for every occasion.

Ingredients

Scale

For the roasted vegetables:

2 lbs (1 kg) small Yukon gold potatoes (or similar, about the size of golf balls)
3 Tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 lemon, zested and halved
1 bunch Broccolini*, washed, dried, ends trimmed, leaves removed
3 cloves garlic, minced
A few sprigs of thyme OR fresh dill**
2 Tablespoons feta, crumbled, for serving (optional)

For the feta-yogurt sauce:

8-oz (225g) feta cheese, diced or crumbled
¼ cup (60 ml) plain full-fat Greek yogurt
3 Tablespoons extra-virgin olive oil, divided
1 Tablespoon lemon juice, optional
Salt and freshly ground pepper

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Instructions

Add potatoes to a saucepan with cold water. Salt generously and bring to a boil. Lower the heat and cook just until fork tender. Drain potatoes into a colander and set over empty warm pot to fully dry. When dry, cut them in half.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the potatoes with half of the olive oil, salt and pepper. Transfer to the prepared baking sheet with the lemon halves, and roast for about 20 minutes, stirring once or twice, until potatoes are beginning to turn golden in color.
In the same mixing bowl previously used for the potatoes, add the broccolini, garlic, salt and pepper, and mix with the remaining olive oil. Add the broccolini to the baking sheet with the potatoes, spreading them out evenly, and roast until broccolini are slightly charred in the extremities while stems are still green and crispy, stirring occasionally.
When the vegetables are fully roasted, squeeze the lemon halves over, and stir. Add thyme (or fresh dill**) and stir well.
For the feta-yogurt sauce, place all the ingredients for the sauce in a food processor and blend until combined. Taste and adjust seasoning as needed.
Transfer the roasted potatoes and broccolini to a serving dish. Add the optional crumbled feta if desired, scatter the lemon zest here and there, drizzle with the feta-yogurt sauce, and enjoy right away. Bon appétit !

Notes

* If you can’t find broccolini, just use regular broccoli.

** I tried the recipe with thyme and another version with fresh dill. Both options work amazing. You just need to be aware that you will expect different flavors in the end. I find that the thyme version is perfect paired with poultry, and the dill one with fish. Both could also be served on their own as a unique vegetarian meal for a light dinner for instance.