Ingredients:

  • 1 lb baby carrots, halved lengthwise
  • 1 lb fingerling potatoes, sliced into 1/4 inch rounds
  • 1 large red onion, cut into 1-inch chunks
  • 1 medium zucchini, sliced into thick half-moons
  • 1 red bell pepper, cut into 1-inch pieces
  • 1/2 cup oil-packed sun-dried tomatoes, thinly sliced
  • 3 tbsp oil from the sun-dried tomato jar
  • 4 cloves garlic, smashed and minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C) and place a baking sheet inside the oven while it preheats to ensure the pan is hot.
  2. In a large mixing bowl, combine the baby carrots, fingerling potatoes, red onion, zucchini, and red bell pepper.
  3. Drizzle the sun-dried tomato oil over the vegetables, then add the sliced sun-dried tomatoes, minced garlic, dried oregano, smoked paprika, salt, and black pepper.
  4. Toss the vegetables thoroughly until every piece is evenly coated in the oil and seasonings.
  5. Carefully remove the hot baking sheet from the oven, line it with parchment paper, and spread the vegetables in a single layer.
  6. Roast for 25–30 minutes, tossing the vegetables with a spatula at the 15-minute mark to ensure even browning.
  7. Remove from the oven when edges are mahogany-colored and potatoes are tender. Drizzle with fresh lemon juice and sprinkle with chopped parsley, tossing one final time.