Cut broccoli florets into bite-size pieces if necessary.

In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings) and a couple big pinches of salt and pepper until thoroughly coated.

Add potatoes to one side of prepared sheet in a single overlapping layer (for 4, spread potatoes out across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly.

Swap in broccoli for green beans.

Meanwhile, in a second small bowl, combine sour cream with scallion greens to taste (we used half); season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Leave broccoli on sheet and cook through remaining step as instructed. (If meatloaves are done before broccoli, remove from the sheet, then continue roasting broccoli until browned)