- extra-virgin olive oil, plus more for greasing
- 4 russet potatoes, peeled and chopped into 1-inch cubes
- 1 rutabaga, peeled and chopped into 1-inch cubes
- 1/2 pound baby carrots
- 1/2 large red onion, chopped into 1-inch pieces
- 1/2 large white onion, chopped into 1-inch pieces
- 1/2 lemon, juiced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon lemon pepper
- 1/2 teaspoon sea salt
- Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
- Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
- Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.
08/18/2019
recipepes.com
roasted rutabaga and potatoes with carrots, recipe
PT15M
PT1H
5
455 calories
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