Ingredients:

  • 1.5 lbs Yukon Gold potatoes, 1-inch cubes
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, minced
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 lb 90/10 lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 0.5 cup low-sodium beef broth
  • 2 large heads broccoli, cut into florets
  • 1 tbsp salted butter
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat oven to 425°F (220°C). Toss cubed potatoes on a large baking sheet with olive oil, rosemary, thyme, paprika, salt, and pepper. Arrange in a single layer.
  2. Roast potatoes for 30-35 minutes, flipping halfway through, until edges are golden brown and crisp.
  3. While potatoes roast, heat a cast iron skillet over medium-high heat. Add ground beef and diced onion. Cook until onions are translucent and beef is fully browned.
  4. Stir in the minced garlic for 1 minute until the aroma fills the room.
  5. Pour in beef broth and Worcestershire sauce. Scrape the bottom of the pan to release the fond (browned bits) and simmer until the liquid reduces to a thin glaze.
  6. Steam broccoli florets in a steamer basket over boiling water for 4-5 minutes until bright green and crisp-tender. Toss with butter and lemon juice before serving.