– Russet potatoes. You can also use Yukon potatoes or yellow potatoes. I think russet potatoes give the best roasted potatoes flavor and texture. – Onion. Any onion variety will be a great option here. – Carrots. I typically peel the carrots right before using them, but you can also use a bag of pre-sliced carrots; just make sure they are cut into thick slices. You can even use baby carrots, but make sure to cut them in half or use them whole. – Zucchini. You can also use yellow squash. – Salt and black pepper to taste. – Herbs de Provence mix. Or you can make your own mix of thyme, oregano, summer savory, and rosemary. – Lemon. Cut into wedges. – Olive oil. Or you can use avocado oil.

– Russet potatoes. You can also use Yukon potatoes or yellow potatoes. I think russet potatoes give the best roasted potatoes flavor and texture. – Onion. Any onion variety will be a great option here. – Carrots. I typically peel the carrots right before using them, but you can also use a bag of pre-sliced carrots; just make sure they are cut into thick slices. You can even use baby carrots, but make sure to cut them in half or use them whole. – Zucchini. You can also use yellow squash. – Salt and black pepper to taste. – Herbs de Provence mix. Or you can make your own mix of thyme, oregano, summer savory, and rosemary. – Lemon. Cut into wedges. – Olive oil. Or you can use avocado oil.