Roasted Vegetables

• 1 1/2 pounds red new potatoes, halved
• 1 pound baby carrots
• 2 medium onions, quartered
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice

1. Preheat the oven to 300F.
2. Place the potatoes, carrots, and onions in a large bowl.
3. Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated.
4. Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so.
5. Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine.
6. Taste for seasonings, and add more salt or pepper, as desired.

red new potatoes, carrots, onions, olive oil, thyme, kosher salt, freshly ground black pepper, flatleaf, lemon zest, lemon juice

Taken from www.epicurious.com/recipes/food/views/roasted-vegetables-375406 (may not work)