Spud the Magic Dragon
Crispy Sheet Pan Potato & Veggie Hash with Zesty Avocado-Lemon Drizzle
55 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Inspired by classic Mediterranean roasted vegetables, this sheet pan dinner is a masterclass in veggie caramelization and the fine art of turning an avocado into a sauce. You’ll learn why resting roasted potatoes makes all the difference and how acid wakes up your plate.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line a large rimmed baking sheet with parchment or foil for easy clean up.
- 02In a large bowl, toss diced potatoes with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder. Spread potatoes in a single layer on half the baking sheet. Roast for 20 minutes.
- 03While potatoes roast, toss broccoli and bell pepper with remaining 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and cumin.
- 04After 20 minutes, add broccoli and bell pepper to the other half of the baking sheet. Stir potatoes. Return pan to oven and roast everything together for 18 to 22 minutes, until veggies are deeply golden at the edges and potatoes are fork tender.
- 05Meanwhile, make the avocado-lemon drizzle: In a bowl, mash avocado with lemon zest, lemon juice, and 2 tablespoons water until smooth and pourable. Add a pinch of salt.
- 06Let roasted veggies rest on the sheet pan for 5 minutes before serving.
- 07Divide the roasted potatoes, broccoli, and peppers among plates. Drizzle generously with avocado-lemon sauce. Garnish with any remaining lemon zest and extra black pepper if desired.
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