Lemony roasted broccolini and potatoes with feta-yogurt dip is an elegant vegetarian side or main that work for every occasion. The recipe comes with two variants, one with fresh dill and the other one with thyme.
Roasted vegetables are always a hit in my house, even among picky eaters. So I improvised a dish combining my smashed lemony potatoes and some broccolini (I’m obsessed with them), and it ended up in a beautiful yet simple dish, loaded with flavors.
This straightforward recipe is accessible to everyone and always makes a wonderful side for Easter or a simple brunch with friends. Learn how to make it too, and do not miss all the possible variants at the end of this article.
Roasted broccolini and potatoes, in short:
- Smokey, crispy and tender roasted vegetables
- Subtle lemony and herb flavors (2 variants)
- Comes with a creamy feta-yogurt sauce
- Vegetarian and gluten-free
What goes into this dish of roasted broccolini and potatoes?
- Broccolini. Choose them fresh and crispy green, not too big not to small. Alternatively, you can replace with broccoli florets if you don’t find broccolini.
- Yukon potatoes. Small potatoes that hold their shape work best for this recipe, as you need to pre-cook them in boiling water and then roast them in the oven.
- Lemon. Roasted lemon and lemon zest are what bring all the refreshing flavors to the dish. Zest in particular is a must.
- Garlic. It brings strong and sharp flavors to the roasted veggies, making them slightly addictive.
- Feta cheese. To make the feta-yogurt dip. Any type will do (sheep or cow milk).
- Yogurt. Either Greek yogurt or plain yogurt work here.
Pro tips for success
- Make sure you double cook the potatoes (first in boiling water, and then in the oven lightly coated with olive oil). This creates some crispy potatoes on the outside and super tender in the center.
- Add the broccolini at the end. You want to make sure the potatoes are almost fully roasted before adding the broccolini. The latter roast quickly and could easily burn toward the extremities if they’re added too early.
- Drizzle the feta-yogurt sauce just before serving. Ideally, let the guests drizzle the sauce themself over the roasted veggies. That’s how they’ll get the most flavors from it.
Possible variations
You can follow the recipe to a T or add a few tweaks here and there to make it different every single time. Here are a few suggestions to consider:
- Thyme or fresh dill. Using one or the other creates two different dishes, both equally delicious. The use of thyme will make a great side for poultry, the use of dill is preferred if you’d like to serve the dish with fish or on its own.
- Burrata cheese. Scatter some portions of burrata over the dish to replace the feta-yogurt dip. Delicious!
- Red onions. You can roast red onions alongside with the other veggies, it will bring additional sharp and sweet flavors to the dish.
- Pesto sauce. This will bring the dish to a new level, and will replace the roasted lemons in the recipe.
- Toasted nuts. Pine nuts or sliced almonds will bring some crispiness to the dish.
Meal prep and storing instructions
You can easily prepare the feta-yogurt sauce ahead of time and store in the refrigerator for up to 3 days before using. Boiling the potatoes can also be done in advance. Drain them and store in the refrigerator up to 2 days before using.
However, I highly recommend to roast the vegetables just before serving. It’s the only possible way to get crispy vegetables, slightly charred towards the extremities. If you have any leftovers, try to make it potatoes only. Potatoes are easy to reheat, either in the microwave or on the stovetop. Broccolini however will loose their crispiness and do not work well when re-heated.
More vegetarian sides you’ll love:
- Za’atar Roasted Carrots with Whipped Feta
- Cauliflower Steaks with Harissa Tahini Sauce
- Maple Roasted Root Vegetables with Parsnip Puree
- Crispy Sweet Potato Fries with Avocado Dip
Lemony Roasted Broccolini and Potatoes
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Sides
- Diet: Vegetarian
Lemony roasted broccolini and potatoes with feta-yogurt dip is an elegant vegetarian side or main that work for every occasion.
Ingredients
For the roasted vegetables:
- 2 lbs (1 kg) small Yukon gold potatoes (or similar, about the size of golf balls)
- 3 Tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 lemon, zested and halved
- 1 bunch Broccolini*, washed, dried, ends trimmed, leaves removed
- 3 cloves garlic, minced
- A few sprigs of thyme OR fresh dill**
- 2 Tablespoons feta, crumbled, for serving (optional)
For the feta-yogurt sauce:
- 8-oz (225g) feta cheese, diced or crumbled
- ¼ cup (60 ml) plain full-fat Greek yogurt
- 3 Tablespoons extra-virgin olive oil, divided
- 1 Tablespoon lemon juice, optional
- Salt and freshly ground pepper
Instructions
- Add potatoes to a saucepan with cold water. Salt generously and bring to a boil. Lower the heat and cook just until fork tender. Drain potatoes into a colander and set over empty warm pot to fully dry. When dry, cut them in half.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the potatoes with half of the olive oil, salt and pepper. Transfer to the prepared baking sheet with the lemon halves, and roast for about 20 minutes, stirring once or twice, until potatoes are beginning to turn golden in color.
- In the same mixing bowl previously used for the potatoes, add the broccolini, garlic, salt and pepper, and mix with the remaining olive oil. Add the broccolini to the baking sheet with the potatoes, spreading them out evenly, and roast until broccolini are slightly charred in the extremities while stems are still green and crispy, stirring occasionally.
- When the vegetables are fully roasted, squeeze the lemon halves over, and stir. Add thyme (or fresh dill**) and stir well.
- For the feta-yogurt sauce, place all the ingredients for the sauce in a food processor and blend until combined. Taste and adjust seasoning as needed.
- Transfer the roasted potatoes and broccolini to a serving dish. Add the optional crumbled feta if desired, scatter the lemon zest here and there, drizzle with the feta-yogurt sauce, and enjoy right away. Bon appétit !
Notes
* If you can’t find broccolini, just use regular broccoli.
** I tried the recipe with thyme and another version with fresh dill. Both options work amazing. You just need to be aware that you will expect different flavors in the end. I find that the thyme version is perfect paired with poultry, and the dill one with fish. Both could also be served on their own as a unique vegetarian meal for a light dinner for instance.
Did you make this recipe?
Lastly, if you make this Lemony Roasted Broccolini and Potatoes, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
