One of the best, and simplest, roasted vegetable recipes ever! I used baby red potatoes, carrots (regular, sliced, not the bagged variety), and cippiolini onions. I also tossed in some fresh thyme sprigs for the roasting part. I warmed the oil and garlic beforehand in a heavy, cast iron-enameled pan; and then added the veggies, before moving to the oven. The lemon + zest adds an incredible lightness and freshness to what is often a heavier, wintery side dish. Served with grilled rib eye steaks. Brilliant!!!