Roasted Broccoli and Potato Salad

This is a one pan wonder that is an alternative to a traditional potato salad. This roasted broccoli and potato salad is a healthier version. I like using a sheet pan to make all types of meals. It is an easy way to roast and then cleanup is a breeze. The roasting method caramelized the vegetables and added an extra layer of flavour. Then it’s all about the dressing. It’s best to keep dressings simple so that the true flavours of the ingredients shine through.

These types of salads are hearty and make an excellent meal when served with some crusty bread. Add a few olives and your favourite cheeses and you have a wonderful Mediterranean meal. This is how we eat on hot summer evenings. Our evening meals were usually very light and versatile. Both my mother and my Nonna cooked with a variety of vegetables every day. In those days most of the vegetables came from our garden in the backyard. My parents still cultivate that garden and bring tradition to the table now for their great grandchildren to enjoy.
Another one of my favourite salads on the blog https://recipesatmytable.com/fennel-rainbow-beet-salad/

Ingredients For ROASTED Broccoli And Potato Salad

• 1 Large broccoli head
• 6 medium potatoes
• 1 large onion
• 3 to 6 cloves of garlic (skin on)
• olive oil for roasting
• 1/4 cup white wine vinegar
• 1tsp Dijon mustard
• 1/2 cup olive
• salt and pepper
• 1 tsp Italian seasoning

Process

Wash and cut up the broccoli into florettes. Peel the potatoes and thinly slice them.Slice the onion. Add the garlic’s whole with their skin on. Sprinkle with,salt, pepper and the Italian seasoning. Generously drizzle with olive oil.

Place in a 375 Fahrenheit oven for about 30 minutes. It will depend on your oven but you can see how nice and Gould and my vegetables turned .

I put all the vegetables into a large bowl and toss them with the dressing. I put the vinegar olive oil and Dijon mustard into a small bowl and whisk it together. If you like you can squeeze in the roasted garlic into your dressing. The dressing was light and tasty allowing the flavours of the roasted vegetables to shine through.

I popped the roasted garlic out of the skins and used it as garnish. You could also mash the roasted garlic into the dressing. Tonight we serve this as a side with some fish .