Roasted Potatoes and Carrots With Onion and Zucchini

• servings: 3 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

3 russet potatoes (medium size)

2 carrots (large)

1 zucchini (medium size)

1/4 onion

3 tbsp olive oil

salt and pepper (to taste)

1 tsp herbes de provence

1 lemon

Directions

Peel the carrots, potatoes, and zucchini using a peeler and wash them under running water.

Using a knife, chop potatoes into the smallest pieces, followed by medium carrots and the largest zucchini rounds. The smaller the pieces, the faster they will bake.

Chop onions into small chunks, as they are great for enhancing the flavor.

Add chopped vegetables to a large mixing bowl. Add the oil of your choice. I like using olive oil, but avocado oil goes excellent as well.

Add salt and black pepper to taste and herbs of your choice.

Prepare a baking sheet pan, line it with parchment paper, and spread the veggies into a single layer.

Add lemon wedges in each corner of the baking pan.

Heat the oven to 375 degrees f (190 degrees c).

Bake for about 30-35 minutes or until potatoes are golden brown, showing crispy and charred bits at the edges.

Take the baking pan out of the oven and squeeze the juice of the baked lemon over the veggies for a beautiful natural sweetness.

As an optional step, sprinkle with parmesan cheese and enjoy these roasted vegetables with lots of flavor as a fantastic side dish or a vegetarian meal.

Nutrition

• Calories: 335 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Sodium: 45 mg
• Total Carbohydrate: 49 g
• Dietary Fiber: 6 g
• Total Sugars: 6 g
• Protein: 6 g