Lemon blends the flavors of the vegetables and sardines in a very tastefully.
(from summeryule.com)

Ingredients:

1.5 lbs. little yellow potatoes
1 large onion
5-6 cloves garlic 
3 medium carrots
3/4 cup cherry tomatoes
1/4 - 1/2 tsp salt (if desired)

3 Tbsp. olive oil​
3 Tbsp lemon juice
1.5 tsps. lemon zest
2 cans (3.75 sardines)
 (I choose packed in lemon olive oil)
1/2 tsp crushed red pepper (optional)

Directions:

Rinse the potatoes and chop them into 3/4 inch dice.  Chop the carrots and onion about the same size.  Peal and mince the garlic and halve the small cherry tomatoes.
​Preheat the oven to 450 degrees.  Mix potatoes, onion, carrots, tomatoes, garlic, salt, and crushed red pepper (if desired), lemon juice, and olive oil.  Mix in the zest.
Place mixture into a baking dish and place on a rack 1/3 down from the top.  
Bake uncovered for 40-45 minutes, until the potatoes are tender.
​Put the drained sardines on top of the veggies and roast for an additional 3-5 minutes.  Serve