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Roasted Potatoes Carrots and Zucchini

Roasted potatoes carrots and zucchini are baked at high heat until the potato cubes turn golden and crisp while the zucchini softens and browns. Toss the vegetables with garlic, Italian seasoning, and olive oil for caramelized edges and a simple Parmesan-herb finish.
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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: 265
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and seasonings
  • 1.5 lb baby potatoes
  • 3 carrots
  • 2 zucchini
  • 0.25 cup olive oil
  • 3 garlic
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup grated Parmesan
  • 1 tbsp fresh parsley

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F and position a rack in the middle so the sheet pan heats evenly.
  2. Toss baby potatoes and carrots with 3 tablespoons olive oil, garlic, dried Italian seasoning, salt, and black pepper on a sheet pan until coated.
  3. Roast for 20 minutes, then look for potatoes to be starting to brown at the edges.
  4. Toss zucchini with the remaining olive oil, add it to the pan, and stir so it spreads out in an even layer.
  5. Roast 15 minutes more until potatoes are crispy and zucchini is tender, watching for browned spots on the zucchini and deeper color on the potatoes.
  6. Sprinkle with grated Parmesan and fresh parsley, then serve immediately while the vegetables are hot and the potatoes stay crisp.

Notes

For the crispiest potatoes, spread everything into a single layer and avoid overcrowding the sheet pan. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat on a sheet pan at 425F until warmed and edges crisp again. Freezing is not recommended for best texture. If you want a lower-fat option, use 1-2 tablespoons olive oil instead of the full 1/4 cup and roast as directed.