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Roasted Potatoes Carrots and Zucchini

Roasted Potatoes Carrots and Zucchini with garlicky Italian seasoning delivers crisp potato cubes, caramelized carrot coins, and browned zucchini from one sheet pan. Tossed in olive oil and finished with Parmesan and parsley for a savory, herb-speckled side.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 318
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and seasonings
  • 1.5 lb baby potatoes Quartered
  • 3 carrots Sliced into 1/2-inch coins
  • 2 zucchini Cut into 1-inch chunks
  • 0.25 cup olive oil Divided
  • 3 clove garlic Minced
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup Parmesan Grated
  • 1 tbsp fresh parsley Chopped

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes and carrots
  1. Preheat the oven to 425F.
  2. Toss baby potatoes and carrots with 3 tablespoons olive oil, minced garlic, dried Italian seasoning, salt, and black pepper on a sheet pan, spreading into an even layer.
  3. Roast for 20 minutes until the edges begin to brown.
Add zucchini and finish roasting
  1. Toss zucchini with the remaining olive oil, then add it to the pan and stir.
  2. Roast 15 minutes more at 425F until potatoes are crispy and zucchini is tender.
Season and serve
  1. Sprinkle Parmesan and fresh parsley over the hot vegetables.
  2. Serve immediately while the potatoes stay crisp.

Notes

For maximum crisping, spread the potatoes and carrots in a single layer with space between pieces; overcrowding steams them. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on a sheet pan at 425F until hot. Freezing isn’t recommended because zucchini can turn watery after thawing. For a dairy-light option, use finely grated nutritional yeast in place of Parmesan.