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Roasted Potatoes Carrots and Zucchini

Roasted potatoes, carrots, and zucchini with caramelized edges and tender centers. Oven-roasted at 425°F on a sheet pan until the potatoes turn crisp and golden.
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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: 290
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 garlic, minced
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup grated Parmesan
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Roast the base vegetables
  1. Preheat oven to 425°F. Place a sheet pan in the oven to heat up for better browning.
  2. Toss baby potatoes and carrots with 3 tablespoons olive oil, garlic, dried Italian seasoning, salt, and black pepper on the hot sheet pan. Spread into a single layer so the potatoes can crisp.
  3. Roast for 20 minutes at 425°F. Look for edges on the potatoes starting to turn golden.
Add zucchini and finish roasting
  1. Toss zucchini with the remaining olive oil — then add to the pan and stir. Make sure zucchini sits around the potatoes without crowding.
  2. Roast for 15 minutes more at 425°F until potatoes are crispy and zucchini is tender. Watch for browned zucchini spots and a deep golden color on potatoes.
Finish and serve
  1. Sprinkle grated Parmesan and chopped fresh parsley over the roasted vegetables. Serve while hot for the best crisp-tender texture.

Notes

For extra-crispy potatoes, spread them in a single layer and avoid stirring during the first 20 minutes. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on a sheet pan at 425°F until hot and edges begin to crisp again. Freezing is not recommended because zucchini can soften after thawing. For a dairy-light option, use a finely grated vegan Parmesan or nutritional yeast instead.