Name: Roasted Potatoes, Carrots, and Zucchini Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 3 medium russet or Yukon gold potatoes, cut into 1-inch chunks; 3 large carrots, peeled and sliced into 1/2-inch thick rounds; 2 medium zucchinis, sliced into 1/2-inch thick half-moons; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried Italian seasoning; 1/2 teaspoon paprika; Salt and black pepper to taste; 2 tablespoons chopped fresh parsley (optional)

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If you’re looking for a side dish that’s simple to prepare yet absolutely bursting with color, flavor, and irresistible aroma, you are going to fall in love with Roasted Potatoes, Carrots, and Zucchini. This medley truly shines on any table, delivering crisp-tender edges, savory spices, and a harmony of vibrant vegetables that will brighten up any meal. Whether you’re feeding a hungry crowd or just spicing up a weeknight dinner, you’ll find yourself coming back to this easy, wholesome favorite again and again.

Roasted Potatoes, Carrots, and Zucchini Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Roasted Potatoes, Carrots, and Zucchini is in how each ingredient pulls its own weight. Every item on this short list adds its own unique flavor, texture, and visual appeal, making the finished dish as delightful to look at as it is to eat.

Potatoes: Creamy russets or buttery Yukon golds become perfectly crispy on the outside and soft within.
Carrots: Their natural sweetness intensifies with roasting, balancing wonderfully with the earthier vegetables.
Zucchini: Brings lovely color and delicate flavor, and becomes almost melt-in-your-mouth tender when roasted.
Olive Oil: Ensures everything roasts evenly and turns deliciously golden, while adding rich flavor.
Garlic Powder: A pantry superstar that infuses subtle, savory depth into every bite.
Dried Italian Seasoning: Layers in aromatic notes and brings a little Mediterranean flair to these veggies.
Paprika: Adds a hint of smokiness and warmth, plus that gorgeous reddish hue.
Salt and Black Pepper: Brings all the flavors together—don’t skimp here!
Fresh Parsley (optional): A sprinkle of green at the end makes everything look and taste even fresher.

How to Make Roasted Potatoes, Carrots, and Zucchini

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to a roasting-hot 425°F (220°C), which is key for achieving those irresistible golden edges. Line a large baking sheet with parchment paper for easy cleanup and nonstick confidence. Giving your veggies plenty of space ensures that gorgeous caramelization instead of unwanted steaming.

Step 2: Season the Potatoes and Carrots

In a big mixing bowl, combine the potatoes and carrots with 2 tablespoons of olive oil, garlic powder, Italian seasoning, paprika, and plenty of salt and black pepper. Toss enthusiastically so every chunk gets well coated—you want every bite of Roasted Potatoes, Carrots, and Zucchini shining with big flavor.

Step 3: Start Roasting

Spread out the seasoned potatoes and carrots evenly on your prepared sheet. Slide them into the oven and roast for 20 minutes. This step gives these denser veggies a head start so they’re perfectly tender once all the vegetables are added together.

Step 4: Add the Zucchini

While the potatoes and carrots are getting golden, quickly toss your zucchini slices with the remaining tablespoon of olive oil and a sprinkle of salt and pepper. After 20 minutes, pull the pan from the oven, add the zucchini around the carrots and potatoes, and give everything a gentle stir. Return the tray to the heat for another 15-20 minutes, until all the veggies are beautifully roasted to your liking.

Step 5: Finish and Serve

Once your Roasted Potatoes, Carrots, and Zucchini are tender and caramelized on the edges, remove them from the oven. If you like, shower them with fresh chopped parsley for a burst of color and fresh flavor. All that’s left is to bring this pan of pure joy to your table!

How to Serve Roasted Potatoes, Carrots, and Zucchini

Garnishes

Tossing on fresh chopped parsley right before serving adds a pop of green that really wakes up the dish. If you’re a cheese lover, a light dusting of grated Parmesan or crumbled feta is also fantastic. For a bit of zing, try a squeeze of fresh lemon juice or a pinch of red pepper flakes to really make your Roasted Potatoes, Carrots, and Zucchini sing.

Side Dishes

This is one of those sides that works beautifully with just about anything. Serve alongside roasted chicken, grilled steak, or broiled salmon for a classic meal. Roasted Potatoes, Carrots, and Zucchini are also a dream team partner for vegetarian main courses like lentil loaf or a creamy risotto.

Creative Ways to Present

Turn this dish into a centerpiece salad by letting it cool slightly, then tossing with a handful of arugula and a drizzle of balsamic. For brunch, serve the vegetables as a hearty hash under a poached egg. You can also pile them into warm grain bowls or even wrap them in tortillas for a fun vegetable taco night!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Roasted Potatoes, Carrots, and Zucchini, let them cool to room temperature before transferring to an airtight container. They’ll keep beautifully in the refrigerator for up to four days—making weekday lunches all the more exciting.

Freezing

While fresh roasted veggies are always best, you can freeze your leftovers if needed. Spread them out on a baking sheet to freeze individually, then transfer to a freezer-safe bag. Just know the texture may soften a little once thawed, so they’re great for tossing into soups or frittatas later.

Reheating

For the crispest results, reheat Roasted Potatoes, Carrots, and Zucchini in a hot oven (about 400°F) for 10-15 minutes. If you’re in a hurry, a quick zap in the microwave works too—the veggies will still taste wonderful, even if they lose a little crunch.

FAQs

Can I add other vegetables to this recipe?

Absolutely! Roasted Potatoes, Carrots, and Zucchini are incredibly versatile. Try tossing in bell peppers, red onions, or even sweet potatoes, adjusting roasting times as needed for the best results.

Should I peel the potatoes or carrots?

Peeled carrots always work best for a smoother bite, but you can leave the peels on your potatoes if you’re using thin-skinned varieties. Just give them a good scrub first for extra rustic flavor and a little added fiber.

What if I don’t have Italian seasoning?

No worries! You can mix your own with a combination of dried basil, oregano, thyme, or rosemary—or just go with whatever dried herbs you enjoy most with your Roasted Potatoes, Carrots, and Zucchini.

Can I make this dish ahead for parties?

Yes, you can! You can partially roast the potatoes and carrots ahead of time, then add the zucchini and finish roasting just before serving. This makes Roasted Potatoes, Carrots, and Zucchini a perfect dish for entertaining with ease.

How do I keep the vegetables from getting soggy?

The key is to give them plenty of space on the baking sheet so air can circulate and help foods caramelize, not steam. Use two pans if you need to, and make sure not to overcrowd—this guarantees crisp, golden Roasted Potatoes, Carrots, and Zucchini every time.

Final Thoughts

I can’t think of a side dish that brings more comfort, color, and universal happiness than Roasted Potatoes, Carrots, and Zucchini. It’s the kind of recipe you’ll want to make on repeat, so gather your veggies and give it a try—you won’t regret it!

Roasted Potatoes, Carrots, and Zucchini Recipe

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4.5 from 12 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

A delightful and easy-to-make recipe for roasted potatoes, carrots, and zucchini, seasoned with herbs and spices, perfect for a healthy side dish.

Ingredients

Scale

Potatoes:

3 medium russet or Yukon gold potatoes, cut into 1-inch chunks

Carrots:

3 large carrots, peeled and sliced into 1/2-inch thick rounds

Zucchini:

2 medium zucchinis, sliced into 1/2-inch thick half-moons

Seasoning:

3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon paprika
Salt and black pepper to taste
2 tablespoons chopped fresh parsley (optional)

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Toss Potatoes and Carrots: In a bowl, combine potatoes, carrots, 2 tablespoons of olive oil, garlic powder, Italian seasoning, paprika, salt, and pepper. Spread on the baking sheet and roast for 20 minutes.
Prepare Zucchini: Toss zucchini with remaining olive oil, salt, and pepper. Add zucchini to the pan after 20 minutes and roast for an additional 15–20 minutes.
Finish and Serve: Once vegetables are tender and golden brown, remove from oven. Sprinkle with parsley before serving.