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Roasted Potatoes, Carrots, and Zucchini

Roasted potatoes, carrots, and zucchini with garlic and Italian seasoning for caramelized edges and tender centers. Sheet-pan roasting at 425°F gives crispy potato cubes and browned zucchini with a herb-Parmesan 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: 230
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 1.5 lb baby potatoes, quartered
carrots
  • 3 carrots, sliced into 1/2-inch coins
zucchini
  • 2 zucchini, cut into 1-inch chunks
olive oil
  • 0.25 cup olive oil, divided
garlic
  • 3 garlic, minced
dried Italian seasoning
  • 1 tsp dried Italian seasoning
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
Parmesan
  • 0.25 cup grated Parmesan
fresh parsley
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes and carrots
  1. Preheat oven to 425°F. Heat the sheet pan in the oven while it warms for better browning.
  2. Toss baby potatoes, quartered and carrots, sliced into 1/2-inch coins with 3 tbsp olive oil, garlic, dried Italian seasoning, salt, and black pepper on a sheet pan. Spread into a single layer so edges can crisp.
  3. Roast for 20 minutes. Look for the potatoes to start turning golden on the bottoms.
Add zucchini and finish roasting
  1. Toss zucchini, cut into 1-inch chunks with the remaining olive oil. Stir to coat evenly.
  2. Add zucchini to the pan and stir. Return to the oven and roast 15 minutes more until potatoes are crispy and zucchini is tender.
Serve
  1. Sprinkle grated Parmesan and chopped fresh parsley over the roasted vegetables. Serve immediately while the potatoes stay crisp.

Notes

For extra crisp potatoes, spread the vegetables in a single layer and avoid crowding the sheet pan. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 425°F until hot and edges re-crisp. Freezing is not recommended because zucchini can turn watery. For a dairy-light option, replace Parmesan with a sprinkle of nutritional yeast.