Roasted Potatoes and Carrots With Onion and Zucchini (Edit recipe)

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. Italian Seasoning. Or you can make your own mix of thyme, oregano, summer savory, and rosemary. Lemon. Cut into wedges. Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days. Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 8-10 minutes to bring back the crispiness. Make it a meal: Add chickpeas, tofu, or grilled chicken for extra protein and turn this side into a complete dinner. Flavor boost: Toss the veggies with fresh garlic or a splash of balsamic vinegar before roasting for even more depth.