Roasted Potatoes and Carrots With Onion and Zucchini
These oven-roasted potatoes and carrots with onion and zucchini are an easy healthy dinner choice or a delicious side dish.
Servings: 3 people
Calories: 335kcal
Ingredients
- 3 russet potatoes medium size
- 2 carrots large
- 1 zucchini medium size
- ¼ onion
- 3 tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon herbes de provence
- 1 lemon
Instructions
- 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.
Video
Notes
- These are nutrition facts for 1 serving of this recipe. Total servings for this recipe: 3 people.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
- 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.
Nutrition
Calories: 335kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 45mg | Potassium: 1255mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6947IU | Vitamin C: 46mg | Calcium: 69mg | Iron: 3mg
