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Roasted Potatoes Carrots and Zucchini

Roasted potatoes carrots and zucchini with a sheet-pan method for crispy potato edges, caramelized carrot coins, and browned zucchini. Tossed with olive oil, garlic, Italian seasoning, and finished with Parmesan and parsley for a savory, herb-flecked 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: 320
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
Italian seasoning
  • 1 tsp dried Italian seasoning
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Parmesan cheese
  • 0.25 cup grated Parmesan
Fresh parsley
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Prep and first roast
  1. Preheat the oven to 425F.
  2. Toss the baby potatoes and carrots with 3 tablespoons olive oil, minced garlic, dried Italian seasoning, salt, and black pepper on a sheet pan.
  3. Roast for 20 minutes, until the potatoes begin to turn golden at the edges; keep the sheet pan in the center rack for even browning.
Add zucchini and finish
  1. Toss the zucchini with the remaining olive oil, then add it to the pan and stir so everything is in a single layer.
  2. Roast for 15 minutes more at 425F until the potatoes are crispy and the zucchini is tender; stir once halfway through if you want more even browning.
Season and serve
  1. Sprinkle with grated Parmesan and chopped fresh parsley, then serve right away.

Notes

For the crispiest potatoes, spread everything into a single layer with minimal overlap on the sheet pan. Refrigerate leftovers in a sealed container for up to 4 days; reheat on a sheet pan at 425F until warmed through and edges crisp again. Freezing is not recommended because zucchini can soften when thawed. For a lower-fat swap, use 2 tablespoons olive oil instead of 1/4 cup.