Quick and healthy meal or side dish. It is a nice way to use fresh produce.

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
2
Max Servings:
2
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Ingredients

Directions

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.

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  • 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.

Nutrition Facts

268.27 calories; 2.55 g protein; 22.99 g carbohydrates; 19.58 g fat; 15.27 mg cholesterol; 210.73 mg sodium.Full Nutrition


Reviews (6)

Read All Reviews

Most helpful positive review

Marilyn
10/07/2015
Delicious! Both my husband & I loved it.
(2)

Most helpful critical review

Buckwheat Queen
09/19/2015
Delicious! I left out the butter. Thank you for the recipe.
(2)
6 Ratings
  • 4 Rating Star 3
  • 5 Rating Star 3
Marilyn
10/07/2015
Delicious! Both my husband & I loved it.
(2)
Buckwheat Queen
09/19/2015
Delicious! I left out the butter. Thank you for the recipe.
(2)
Glen
03/30/2018
Easy and delicious. I added some chopped sweet mini peppers for a bit of zest.
(1)
S.E.
09/28/2017
We loved this colorful autumn side dish.
Julie
08/08/2017
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!
cashew val
10/13/2015
We enjoyed this and the color was lovely. My one sweet potato was bad so had to make a last minute substitution of a small butternut squash -- it probably would be 5 stars with a sweet potato. I also just matchsticked the veggies with the food processor.