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Roasted Potatoes Carrots and Zucchini

Roasted Potatoes Carrots and Zucchini are sheet-pan vegetables roasted at 425F for crispy potato edges, caramelized carrot coins, and tender zucchini. Tossed with garlic, Italian seasoning, Parmesan, and parsley, they come out golden and herb-flecked.
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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: 270
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Roast prep
  1. Preheat the oven to 425F so it reaches full heat before the vegetables go in.
  2. Toss the baby potatoes and carrots on a sheet pan with 3 tablespoons olive oil, garlic, Italian seasoning, salt, and black pepper until evenly coated.
  3. Roast for 20 minutes, then look for edges on the potatoes to start browning.
Finish roasting
  1. Toss the zucchini with the remaining olive oil, then add it to the pan and stir to redistribute the vegetables.
  2. Roast 15 minutes more at 425F until the potatoes are crispy and the zucchini is tender.
Serve
  1. Sprinkle Parmesan and fresh parsley over the roasted vegetables so the cheese melts slightly and the herbs stay bright.
  2. Serve immediately while the potatoes are crisp and the vegetables are hot.

Notes

For the crispiest potatoes, spread everything into a single layer with cut sides facing down on the sheet pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a hot sheet pan or in an oven at 425F until warmed and edges crisp again. Freezing is not recommended because zucchini gets watery after thawing. For a dairy-light option, swap Parmesan for nutritional yeast or omit it and add an extra pinch of Italian seasoning.