Roasted Potatoes and Broccoli Time: 40 minutes
Most vegetables take very well to roasting. The slight browning brings out the natural sugars and highlights the flavors, making ordinary vegetables into something special. And, as long as we're roasting, toss in a few potatoes as well. Dinner is done!
2 medium potatoes or 4 small (or however many you think you would like)
1/2 - 3/4 head broccoli enough for 2 we'll use whatever is left on Wednesday
2 tbs olive oil
2 tsp white Balsamic vinegar
1 tsp dried rosemary
1 tsp
dried thyme
Slice potatoes in half the long way, then in half again. Then slice in half or thirds the short way. Cut broccoli into florets with long stems. Put remaining ingredients into large bowl and mix well. Add potatoes, broccoli and toss, coating thoroughly. Arrange on a baking sheet with a rim (I use my trusty, round pizza pan) and bake at 400F (200C) for 30 minutes. Remove from oven and serve. Salt and pepper, optional.
Cooking for Two? Or more?
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