A Spud-tacular Sheet Pan Symphony
Roasted Potato, Broccoli, and Bell Pepper Sheet Pan with Lemony Avocado Drizzle
50 minutes
Serves 4
DinnerGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Inspired by the 'throw everything on a tray and let science happen' school of weeknight dinners, this recipe turns humble produce into a riot of color and flavor. The lemony avocado sauce is a creamy, zippy twist that’ll have you questioning why you ever bought bottled dressing.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 425°F. Line two sheet pans with parchment if you want to make cleanup easy.
- 02In a large bowl, toss the potatoes, broccoli, and bell pepper with 3 tablespoons olive oil, 1 1/2 teaspoons salt, 1 teaspoon black pepper, paprika, and garlic powder until evenly coated. Spread vegetables in a single layer across the pans.
- 03Roast vegetables for 25 minutes, then use a spatula to flip or stir them gently. Return to the oven for another 15-20 minutes, until potatoes are golden and broccoli has browned edges.
- 04While vegetables roast, make the lemony avocado drizzle: In a bowl, mash together avocado, lemon zest, all the lemon juice, remaining 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add water a little at a time and whisk until smooth and pourable.
- 05Transfer roasted veggies to a serving platter. Drizzle with the lemony avocado sauce, or serve the sauce on the side for dipping.
- 06Eat immediately. This dish takes well to being served family-style, and the leftovers make a mean lunch the next day.
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