
Made With
Sweet Dinner Potato RollsIngredients
2 Large Heads of Broccoli, broken into florets (about 9 cups)
2 Large Bell Peppers, sliced
1 Can Quartered Artichoke Hearts, drained
1 Lemon, sliced
3 Tablespoons Olive Oil, divided
Kosher Salt and Freshly Ground Black Pepper
4 Martin’s Dinner Potato Rolls, cut into 1-inch cubes
8 Ounces Burrata or Fresh Mozzarella Cheese (optional)
1/4 Cup Pine Nuts, toasted
1/2 Cup Fresh Basil
Shredded Parmesan Cheese
Optional Ingredients: mushrooms, olives, prosciutto, salmon, or crumbled sausage
Serves: 4
Directions
Step 1
Preheat oven to 425F.
Step 2
Toss broccoli, bell peppers, artichokes, lemon, 2 tablespoons of olive oil, 1 1/2 teaspoons salt and 1 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the broccoli and peppers are just tender, about 20 minutes.
NOTE: if adding optional ingredients such as mushrooms, salmon, or crumbled sausage, add to the sheet pan during this step.
Step 3
Toss bread cubes with the remaining tablespoon of olive oil and 1/4 teaspoon each of salt and pepper.
Step 4
Scatter bread cubes evenly over the vegetables. Return baking sheet to oven and roast until bread is golden brown and crispy on the outside and the vegetables are fork-tender, about 12 to 15 minutes more.
NOTE: add any other optional ingredients, such as olives, prosciutto, or other pre-cooked meats during this step.
Step 5
Using your hands, shred the burrata (if using) into bite-size pieces and scatter over the baking sheet. Sprinkle the pine nuts, basil, and parmesan cheese over the top and season with additional salt and pepper, if desired.
Step 6
Serve immediately