Rosemary Potato Broccoli Mushroom Tray

Ingredients

• 2 Pound russet potatoes, cut into 1-inch pieces - 2 (pounds), cut into 1-inch pieces
• 1 Pound broccoli florets - 1 (pound)
• 1 Count red bell pepper, cut into 1-inch pieces - 1 (large), cut into 1-inch pieces
• 12 Ounce cremini mushrooms, halved - 12 (ounces), halved
• 4 Count Roma tomatoes, quartered - 4 (medium), quartered
• 0.75 Cup pitted black olives, drained - 3/4 (cup), drained
• 0.25 Cup olive oil - 1/4 (cup)
• 1 Count lemon, zested and juiced - 1 (medium), zested and juiced
• 2 Teaspoon dried rosemary - 2 (teaspoons)
• 3 Count garlic, minced - 3 (cloves), minced
• 1.5 Teaspoon kosher salt - 1 1/2 (teaspoons)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)

Instructions

1. Preheat and prep vegetables

   1. *Preheat the oven to 425°F* and place a rack in the center. *Finish the prep work* by cutting the potatoes, bell pepper, mushrooms, and tomatoes, mincing the garlic, and zesting and juicing the lemon.

2. Season potatoes

   2. In a large mixing bowl, combine the *russet potatoes*, olive oil, lemon zest, lemon juice, dried rosemary, garlic, salt, and black pepper. Toss until the potatoes are *evenly coated*.

3. Roast potatoes first

   3. Spread the potatoes on the rimmed sheet pan in a *single layer*. Roast for *20 minutes*, until the edges begin to turn lightly golden.

4. Add remaining vegetables

   4. Add the *broccoli florets, red bell pepper, cremini mushrooms, Roma tomatoes, and black olives* to the pan. Toss carefully with the partially roasted potatoes and spread everything back into a *mostly even layer*.

5. Finish roasting

   5. Roast for *25 to 30 minutes*, stirring once halfway through, until the potatoes are *tender all the way through* and the broccoli and mushrooms are browned at the edges.

6. Rest and serve

   6. Let the tray rest for *5 minutes* before serving. Taste and serve hot as a *full dinner entree*.