Ingredients35 m servings 268 cals
- Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
- Place carrots, zucchini, and sweet potato in a large bowl; stir in olive oil, butter, lemon juice, and lemon zest until combined; season with salt and pepper. Pour vegetable mixture into prepared baking dish.
- Bake in the preheated oven 10 minutes; toss mixture again. Continue baking until vegetables are tender, about 10 minutes more. Transfer vegetables to individual serving bowls; sprinkle with parsley.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 268 calories; 19.6 g fat; 23 g carbohydrates; 2.6 g protein; 15 mg cholesterol; 211 mg sodium. Full nutrition
ReviewsRead all reviews 6
Easy and delicious. I added some chopped sweet mini peppers for a bit of zest.
I made this very similiar to recipe. I used 1 tablespoon of bacon grease instead of butter, and used fresh basil instead of parsley. It went very well with bbq pork chops!