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Roasted Potatoes Carrots and Zucchini

Roasted Potatoes Carrots and Zucchini with sheet-pan caramelization for crisp potato cubes and tender zucchini. Toss in garlic and Italian seasoning, then finish with Parmesan and chopped parsley.
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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
  

Roasted vegetables
  • 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 Parmesan grated
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F so the sheet pan gets hot for browning.
  2. Toss potatoes and carrots with 3 tablespoons olive oil, garlic, dried Italian seasoning, salt, and black pepper on a sheet pan until evenly coated.
  3. Roast for 20 minutes, then use a spatula to stir if needed to keep edges browning.
  4. Toss zucchini with the remaining olive oil, add it to the pan, and stir so the vegetables spread out in an even layer.
  5. Roast for 15 minutes more at 425F until potatoes are crispy and zucchini is tender, with browned spots on the cut sides.
  6. Sprinkle with Parmesan and fresh parsley, then serve immediately while hot.

Notes

For the crispiest potatoes, spread everything into a single layer with cut sides facing down; overcrowding steams the edges. Store leftovers in the refrigerator up to 3 days in a covered container. Reheat on a sheet pan in a 425F oven to re-crisp. Freezing is not recommended for best texture. For a lower-sodium version, use reduced-salt Parmesan or cut the added salt to 1/2 tsp.