When you’re craving a comforting side that’s as colorful as it is delicious, look no further than Roasted Potatoes, Carrots, and Zucchini. This medley of oven-roasted vegetables is a staple at my table, especially when I want something hearty, healthy, and practically effortless. The combination of crisped baby potatoes, sweet carrots, and tender zucchini is beautifully seasoned and comes together in under an hour. It’s the kind of dish that fills your kitchen with wonderful aromas and your plate with irresistible color—and it always disappears fast!
Ingredients You’ll Need
The beauty of Roasted Potatoes, Carrots, and Zucchini is how a few basic ingredients transform into something unforgettable. Each element brings its own flavor, texture, or vibrant hue, turning a simple sheet pan into a celebration of vegetables.
- Baby potatoes: Choose baby potatoes for creamy insides and golden, crisped edges; halving them helps them roast evenly.
- Carrots: Their natural sweetness intensifies as they caramelize in the oven, making them a standout in this trio.
- Zucchini: Zucchini adds tenderness and soaks up all the fragrant seasonings beautifully—slice into half-moons for perfect bites.
- Olive oil: Don’t skimp—a generous drizzle ensures everything roasts instead of steams, giving those irresistible brown bits.
- Garlic powder: A must for adding mellow, savory depth without overpowering the veggies.
- Dried thyme: Earthy and woodsy, thyme pairs especially well with both potatoes and carrots.
- Dried oregano: Oregano brings a Mediterranean touch and a gentle herbal note to tie it all together.
- Paprika: Just a hint adds warmth, color, and subtle smokiness.
- Salt and black pepper: Essential for bringing out the natural flavors—season generously, but taste along the way.
- Fresh parsley: Sprinkling fresh parsley at the end brings a pop of green freshness and that final gourmet touch.
How to Make Roasted Potatoes, Carrots, and Zucchini
Step 1: Preheat and Prep Your Pan
First things first: preheat your oven to 425°F (220°C). This higher temperature is the secret to crisp, caramelized edges. Line a large baking sheet with parchment paper or give it a quick coat of oil so nothing sticks—and for easy cleanup after you dig in.
Step 2: Chop and Combine the Veggies
Grab your potatoes, carrots, and zucchini, and get chopping! Halve the baby potatoes for balanced roasting, slice carrots into sticks, and cut zucchini into half-moons. Toss them all into a big mixing bowl so there’s plenty of space for seasoning later.
Step 3: Season with Love
Drizzle the olive oil all over the veggies. Next, add the garlic powder, thyme, oregano, paprika, salt, and black pepper. Now for the fun part—use your hands or a spatula to toss everything together. Make sure each piece is coated with oil and spices; this is what makes Roasted Potatoes, Carrots, and Zucchini sing with flavor.
Step 4: Arrange and Roast
Spread the vegetables out in a single layer on your prepared sheet pan. Give them space—overcrowding makes them steam instead of roast, and you want those crisp edges! Pop the tray into the oven and roast for 25 to 30 minutes, flipping the veggies halfway. You’ll know they’re done when the potatoes are golden and the carrots are tender.
Step 5: Finish with Freshness
Pull the pan out and immediately shower everything with chopped fresh parsley. The parsley not only brightens the dish but also brings out the earthiness of the roast. Serve your Roasted Potatoes, Carrots, and Zucchini right away while they’re hot and at their absolute best.
How to Serve Roasted Potatoes, Carrots, and Zucchini
Garnishes
A final flourish of fresh parsley is classic, but don’t be afraid to jazz things up! Add a squeeze of lemon juice for a lively zing, or sprinkle with grated Parmesan or crumbled feta for richness. Toasted chopped nuts, like almonds or walnuts, can bring crunch and even more personality to your Roasted Potatoes, Carrots, and Zucchini.
Side Dishes
This versatile dish is just as happy next to a juicy roast chicken as it is paired with a simple grilled fish or plant-based protein. I love serving it alongside a hearty quinoa salad or creamy polenta. No matter what you choose, Roasted Potatoes, Carrots, and Zucchini play well with just about any main course.
Creative Ways to Present
Elevate your table by piling the hot veggies onto a rustic platter and dotting with extra herbs and citrus slices for color. You can also portion them into individual ramekins for a dinner party, or even fill a roasted squash as a stunning edible bowl. However you serve it, Roasted Potatoes, Carrots, and Zucchini look as good as they taste!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers—though I’ll warn you, that’s rare—store your Roasted Potatoes, Carrots, and Zucchini in an airtight container in the fridge for up to 4 days. The veggies hold up beautifully and reheat well, making them a stellar addition to lunches and next-day dinners.
Freezing
While potatoes can sometimes change texture after freezing, you can freeze this dish if needed. Spread cooled roasted veggies on a baking sheet, freeze until solid, then transfer to a freezer-safe container. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
For the best results, spread the vegetables on a baking sheet and reheat in a 400°F oven until warmed through and slightly crisp, about 10 minutes. The microwave works in a pinch, but you’ll lose that signature roasted texture, so the oven is worth the extra step.
FAQs
Can I use other vegetables in this recipe?
Absolutely! Roasted Potatoes, Carrots, and Zucchini are extremely adaptable—feel free to toss in bell peppers, red onions, or even sweet potatoes. Just remember to cut all the veggies to similar sizes for even roasting.
How do I make sure my veggies get crispy, not soggy?
The key is not to overcrowd your baking sheet and to roast at a high temperature. Give those vegetables some breathing room, and they’ll crisp up beautifully, giving Roasted Potatoes, Carrots, and Zucchini their crave-worthy texture.
Can I make this dish ahead for meal prep?
Yes, this is one of my favorite meal prep recipes! Make a big batch of Roasted Potatoes, Carrots, and Zucchini at the start of the week, refrigerate, and reheat as needed. The flavors only get better as they meld in the fridge.
What’s the best way to cut the vegetables?
Aim for uniform pieces—halved baby potatoes, carrot sticks, and zucchini half-moons. This consistency ensures everything roasts at the same rate, so each piece is perfectly tender and golden.
Can I use fresh herbs instead of dried?
Of course! Fresh thyme and oregano add an extra layer of flavor. Use about three times the amount of fresh herbs compared to dried, and sprinkle a little extra over the dish just before serving for a fresh herbal punch.
Final Thoughts
If you’re ready for a side dish that’s both easy and impressive, Roasted Potatoes, Carrots, and Zucchini should go straight onto your menu. There’s something magical about the way these humble veggies come together with a few pantry staples in the oven. I hope you’ll give this recipe a try soon and find it becomes as beloved at your table as it is at mine!
Print
Roasted Potatoes, Carrots, and Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Enjoy a colorful and flavorful dish with this recipe for Roasted Potatoes, Carrots, and Zucchini. Perfectly seasoned and roasted to perfection, these veggies make a delicious side dish for any meal.
Ingredients
Potatoes:
- 1 pound baby potatoes, halved
Carrots:
- 3 medium carrots, peeled and cut into sticks
Zucchini:
- 2 medium zucchini, sliced into half-moons
Seasonings:
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Garnish:
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and prepare a baking sheet with parchment paper or greasing it lightly.
- Prepare the vegetables: In a large bowl, combine potatoes, carrots, and zucchini. Drizzle with olive oil and sprinkle with garlic powder, thyme, oregano, paprika, salt, and pepper. Toss to coat evenly.
- Roast the vegetables: Spread the vegetables on the baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden brown and tender.
- Finish and serve: Remove from the oven, garnish with parsley, and serve hot.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- Add a squeeze of lemon juice for brightness before serving.
- Feel free to add red onion or bell pepper for more flavor and color.
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