Veggie bake side (Print Version)

# Ingredients:

→ Main Ingredients

01 - Juice from half a lemon
02 - ½ cup grated pecorino romano or parmesan cheese
03 - A few cracks of fresh black pepper
04 - ¼ teaspoon onion powder
05 - ½ teaspoon chili flakes (optional)
06 - ½ teaspoon salt
07 - 1 teaspoon garlic powder
08 - 4 tablespoons olive oil
09 - 2 heads of broccoli
10 - 1½ pounds of small potatoes or regular ones chopped into chunks

# Instructions:

01 - Heat up your oven to 425ºF and place parchment paper on a big baking tray.
02 - Chop the small potatoes in half. Toss them with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, ¼ teaspoon of onion powder, ½ teaspoon of salt, a pinch of chili flakes, and a few cracks of pepper. Spread them out on the tray and bake for 30 minutes.
03 - While baking the potatoes, cut the broccoli into florets. If you like using the stems, dice those too. Mix with the remaining olive oil, garlic powder, and seasonings.
04 - After the first 30 minutes, add the broccoli to the tray with the potatoes. Roast for another 15-20 minutes. Sprinkle on the cheese, mix the veggies, and bake another 5 minutes. Take the tray out, drizzle lemon juice on top, and serve while hot.

# Notes:

01 - Want it dairy-free? Skip out on the parmesan cheese or swap it for 1-2 tablespoons of nutritional yeast instead.
02 - Customize the spices! Try making it Italian with a mix of rosemary, thyme, and basil. Or go for Mexican vibes with cumin, oregano, paprika, and chili powder.
03 - Slice your veggies beforehand to save time. Just keep them in a sealed container in the fridge until you're ready to season and bake.
04 - Leftovers? Keep the roasted veggies in a sealed container in your fridge. Eat within 2 days for the best taste. For reheating, use the microwave (30 seconds) or your oven/air fryer at 400ºF for a few minutes.