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)
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.
Notes
- You can add red onion or bell peppers for more color and flavor.
- Avoid overcrowding the pan for a crispier texture.
- Consider using baby potatoes and rainbow carrots for a colorful twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 5g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
