Herb Roasted Potatoes and Sautéed Broccoli with Walnuts and Parmesan

I currently have a ton of veggies in the crisper that need to get used. I guess that is what happens when I go to the grocery store hungry. Dinner consisted of a bunch of side dishes because I was to lazy to cook a main dish and we already had the green beans and the rice cooked in the fridge.

Roasted Potatoes with Fresh Herbs

Serves 4

Ingredients

• 4 cloves garlic, minced
• 2 tbsp butter, optoinal
• Cooking spray
• 1 1/2 lb new potatoes, cut in 1/2" chunks
• salt and pepper to taste
• 1/4 cup Fresh herbs, minced - I used tarragon, sage, chives, rosemary and parsley

Instructions

1. Preheat oven to 325º. Spray sheet pan or shallow baking dish with cooking spray. 
2. Place minced garlic and butter in a serving dish big enough to hold the potatoes.
3. Place potatoes in a single layer in pan. Spray potatoes generously with cooking spray. Season with salt and pepper.
4. Bake in preheated oven for 20 minutes. Remove and stir in fresh herbs except for rosemary.
5. Bake 20 minutes more and add the rosemary. Bake for about 10 minutes more or until the potatoes are tender and lightly browned. 
6. Stir into garlic and butter and let sit for a few minutes for the garlic to mellow. Serve immediately.

Sautéed Broccoli with Walnuts and Parmesan

Serves 4

Ingredients

• 1/2 cup water
• salt
• 2 cups chopped broccoli florets
• 1/4 cup chopped walnuts or pine nuts
• 1/4 cup freshly grated parmesan cheese

Instructions

1. Place salted water and broccoli in a sauté pan large enough to lay broccoli in a single layer.
2. Cover and bring to a simmer. Cook until the broccoli is bright green and the stems are tender-crisp, about 10 minutes. (If you are not going to eat it immediately, run it under cold water to stop cooking and retain the bright color. Reheat by briefly dropping in boiling water right before serving.)
3. Drain off any excess water and stir in parmesan and walnuts. Add salt and pepper if necessary. Serve immediately.