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15 minutes
45 minutes
60 minutes
- 1.75 pounds small red potatoes, halved
- 1.5 pounds carrots, cut into 3-inch pieces
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 0.5 teaspoon dried oregano
- 0.25 teaspoon freshly ground black pepper
- Preheat your oven to 400°F (200°C) for the perfect cooking temperature.
- In a spacious bowl, combine potatoes and carrots with olive oil. Mix in honey, lemon zest, oregano, salt, and pepper until evenly coated. Transfer to a large baking sheet with a rim.
- Roast in the preheated oven, stirring occasionally, until tender, for about 45 minutes.
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