Roasted Vegetables

10 ingredients
6 steps

Ingredients

  • 1 1/2 pounds red new potatoes, halved
  • 1 pound baby carrots
  • 2 medium onions, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice

Directions

  1. 1
    Preheat the oven to 300F.
  2. 2
    Place the potatoes, carrots, and onions in a large bowl.
  3. 3
    Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated.
  4. 4
    Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so.
  5. 5
    Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine.
  6. 6
    Taste for seasonings, and add more salt or pepper, as desired.

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