Makes 4-6 servings.

4 cups Red Dog potatoes, chopped
3 cups Red Dog broccoli florets
1/4 cup shredded Parmesan
1/4 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 tablespoon chopped green onions
1 teaspoon granulated sugar
1/2 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 400 degrees F.

Line a large baking sheet with aluminum foil and coat thinly with olive oil.

Chop potatoes into small chunks, place in a large bowl, and set aside.

Combine olive oil, mustard, lemon juice, green onions, sugar, garlic, salt and pepper in a small mixing bowl.

Toss the potatoes in 2/3 of the mustard mixture.

Sprinkle the parmesan on half of the baking sheet, then sprinkle potatoes directly over parmesan (leaving the other half of the baking sheet empty for your broccoli).

Bake potatoes for 25-30 minutes.

In the same bowl you tossed your potatoes in, toss the broccoli with the rest of the mustard mixture.

After potatoes have roasted for 25-30 minutes, remove from oven and lightly stir.

Place the broccoli on the other side of the pan, put back in the oven for 7-10 minutes until broccoli is roasted.

Serve with lemon wedges.