Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. - Prepare the Vegetables
Peel and cube the potatoes into roughly 1-inch pieces so they cook evenly. Slice the carrots into thick rounds and cut the onion into wedges or large chunks. - Season the Vegetables
Place the potatoes, carrots, and onions in a large mixing bowl. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, thyme (or rosemary), and paprika. Toss well until every piece is evenly coated. - Arrange on the Baking Sheet
Spread the vegetables in a single layer on the baking sheet. Make sure they are not overcrowded so they roast properly and develop golden edges. - Roast the Vegetables
Place the tray in the oven and roast for 35–40 minutes, stirring halfway through. The potatoes should turn golden brown, the carrots tender, and the onions slightly caramelized. - Check for Doneness
Test the vegetables with a fork. If they’re soft inside and lightly crisp outside, they’re ready. If needed, roast an additional 5 minutes for extra browning. - Garnish and Serve
Remove from the oven and sprinkle with chopped parsley and lemon zest for a fresh finishing touch. Serve warm.
Recipe Details
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Difficulty Level: Easy
Variations & Substitutions
- Add other vegetables like bell peppers, zucchini, or sweet potatoes for a colorful roasted mix.
- Sprinkle grated Parmesan cheese over the vegetables during the last 5 minutes of roasting for a savory finish.
- Use smoked paprika or chili flakes for a slightly spicy version.
- Replace olive oil with melted butter for a richer flavor.
Serving Suggestions
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