Lemon Broccoli White Bean Tray Bake

Ingredients

• 1.5 Pound baby potatoes, halved - 1 1/2 lb (680 g), Metric equivalent given as 680 g; halved before roasting.
• 1 Pound broccoli florets - 1 lb (450 g), Metric equivalent given as 450 g.
• 3 Cup canned cannellini beans, drained and rinsed - 3 cups (about 30 oz canned beans), About 30 oz canned beans before draining and rinsing.
• 1 Count red onion, thinly sliced - 1 medium (about 8 oz), Thinly sliced; approximate weight is 8 oz.
• 0.25 Cup extra-virgin olive oil - 1/4 cup (60 ml)
• 1 Count lemon, zested and juiced - 1 large (about 3 tbsp juice), Zested and juiced; yields about 3 tbsp juice.
• 3 Count garlic, minced - 3 cloves (about 1 tbsp), Approximate yield is 1 tbsp minced garlic.
• 2 Teaspoon dried oregano - 2 tsp
• 1.25 Teaspoon kosher salt - 1 1/4 tsp
• 0.5 Teaspoon black pepper - 1/2 tsp
• 0.33 Cup sliced almonds - 1/3 cup (35 g), Metric equivalent given as 35 g.
• 0.25 Cup fresh parsley, chopped - 1/4 cup (15 g), Metric equivalent given as 15 g.

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F* with a rack in the center. *Finish the prep* by halving the potatoes, slicing the onion, mincing the garlic, zesting and juicing the lemon, rinsing and draining the beans, and chopping the parsley.

2. Season and roast potatoes

   2. In the mixing bowl, *toss the baby potatoes* with 2 tablespoons olive oil, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them *cut-side down* on the sheet pan and *roast for 20 minutes*.

3. Add vegetables and beans

   3. In the same bowl, *gently toss the broccoli, red onion, and cannellini beans* with the remaining olive oil, garlic, lemon zest, remaining oregano, remaining salt, and remaining black pepper. Add to the pan, *stir with the potatoes*, spread into an even layer, and *roast for 15 minutes*.

4. Toast almonds and finish roasting

   4. Sprinkle the sliced almonds over the tray and *roast for 5 to 7 minutes*, until the *potatoes are tender*, the broccoli is browned at the edges, and the almonds are lightly toasted.

5. Finish and serve

   5. Drizzle the tray bake with *fresh lemon juice* and sprinkle with *chopped parsley*. Toss gently and serve hot.