Roasted potatoes carrots and broccoli

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F (200C). Line a large baking sheet with parchment paper or brush with a little oil.

Step 2

Stir together the oil and spices in a small bowl and set aside.

Step 3

Peel or scrub the potatoes, then sliced in half or quarters large chunks, about 1 inch. Cut the carrots into about 1 ½ inch slices.

Step 4

Place the potatoes and carrots on the prepared baking sheet and pour over the ⅔ of the oil and spice mixture. Stir well until evenly coated and spread out in a single layer.

Step 5

Bake the potatoes and carrots for 20-30 minutes, stir ones while baking.

Step 6

Cut the broccoli into small florets while the potatoes and carrots are in the oven. Push the potatoes and carrots to one side of the baking sheet, add the broccoli, pour over the remaining ⅓ of the oil and spice mixture. Stir well until evenly coated and spread out in a single layer.

Step 7

Bake for an additional 10 minutes or until cooked through, stirring once. Check the potatoes and carrots to make sure they are fork tender, golden and crisp on the outside.

Step 8

Toss the roasted vegetables with the lemon zest, and season with more salt and pepper to taste. Add to a serving bowl or platter and top with some fresh thyme or parsley to taste. Serve immediate while hot.

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