I found this incredible recipe for One Pan Honey Garlic Chicken and Veggies on Pinterest a few months ago, and fell in love with the flavors here. I decided to just use the marinade for a vegetable side dish and it was super delicious. I tweaked the recipe a little to lower the sugar. I’ve liked roasted potatoes for a long time, but I’ve never wanted to go back for a second helping of broccoli until I made it this way.
Roasted Honey-Dijon Potatoes and Broccoli
Prepare marinade by melting the butter and then combining with the rest of the ingredients. Divide marinade in half.
Chop the potatoes into uniform pieces. Drizzle with half of the marinade and bake at 425° for 12-15 minutes until they begin to brown.
Meanwhile, chop the broccoli into uniform florets and toss in the remaining marinade. Pull the potatoes out, add broccoli, and cook another 8-10 minutes until all the vegetables are nice and crispy.