Zesty Roasted Vegetables

• 12 lb baby red potato, halved
• 1 (10 ounce) bag baby carrots
• 1 onion, peeled and sliced
• 1 small zucchini, cubed
• 3 garlic cloves, peeled
• 3 tablespoons olive oil
• 12 tablespoon grated lemon zest
• 12 teaspoon cumin
• 12 teaspoon mustard seeds
• 14 cup chopped cilantro

1. Heat oven to 425F In roasting pan, combine potatoes, carrots, onion, zucchini, garlic, olive oil, lemon zest, cumin, and mustard seed.
2. Season with salt and pepper to taste.
3. Stirring occasionally, roast for 25 minutes or until veggies are tender and begin to brown at the edges.
4. Top the mixture with cilantro and serve.

baby red potato, baby carrots, onion, zucchini, garlic, olive oil, lemon zest, cumin, mustard seeds, cilantro

Taken from www.food.com/recipe/zesty-roasted-vegetables-83214 (may not work)