Serves 4: This is a great side dish to serve with red beans and rice, and any leftovers will keep for breakfast hash browns. Because, much like red beans, these roasted vegetables taste even better the next day!

Tools Needed: Chopping board, vegetable peeler, knife, large roasting pan, large bowl, zester or grater


  • 3-4 red potatoes
  • Florets from 2 broccoli heads
  • 1 pkg. carrots, peeled
  • 5 Tbsps. unsalted butter
  • 1 tsp. minced garlic or ½ tsp. garlic powder
  • 1 lemon, zested: cut into wedges
  • Salt & pepper, to taste
  • 1 Tbsp. fresh parsley, to garnish (optional)


Preheat oven to 400°F, with the roasting pan inside. Cut the carrots and potatoes into 1-inch chunks, and make the florets of the broccoli about the same length. (*-try to get about the same amount of carrots as potatoes) Add the butter, lemon zest, and garlic in a small saucepan, and melt over a low heat to allow the flavors to meld, for about 2-3 minutes. Toss the carrots and potatoes in half of the butter mixture in a large bowl. Salt and pepper to taste, then transfer to the roasting pan. Roast for 25 minutes, turning over after about 12-13 minutes. Toss the broccoli and lemon wedges with the remaining butter, then add to the broccoli to the roasting pan for another 20 minutes, turning everything over again after 10 minutes. At the 10 minute mark, salt the lemon wedges, and add to the pan to finish cooking. Serve immediately with each serving receiving a roasted lemon wedge. (serve with a spoon for squeezing onto the vegetables.)

Nutritional Facts: Calories: 320 ~ Carbs: 38g ~ Total Fat: 14g ~ Sat. Fat: 7g ~ Sodium: 155mg ~ Fiber: 7g ~ Sugars: 3g ~ Protein: 7g