Extra Side Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly oil it.

Toss vegetables

In a large bowl combine the halved potatoes, baby carrots, and broccoli florets. Add the olive oil, minced garlic, chopped rosemary, thyme, kosher salt, black pepper, and lemon zest. Toss thoroughly so all pieces are evenly coated.

Arrange and roast

Spread the vegetables in a single layer on the prepared baking sheet, leaving a little space between pieces for even browning. Roast in the preheated oven for 20 minutes, then stir or flip the vegetables and roast an additional 8–12 minutes until potatoes are tender and edges are golden and caramelized.

Check for doneness

Pierce a potato piece with a fork to ensure it's tender all the way through. If needed, roast 3–5 minutes more, watching to avoid burning the garlic.

Finish

Remove the vegetables from the oven and let them sit on the baking sheet for 2 minutes.

While the vegetables rest, melt the unsalted butter in a small skillet over medium heat. Add the chopped parsley and lemon juice; stir for 20–30 seconds until fragrant. Remove from heat and season with 1/4 tsp salt and a pinch (1/8 tsp) black pepper.

Drizzle the warm butter-parsley sauce over the roasted vegetables and gently toss to coat. Serve immediately.