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Roasted Potatoes Carrots and Zucchini

Roasted potatoes carrots and zucchini with golden, crispy edges and tender vegetables. Sheet-pan roasting at 425°F caramelizes the carrots and browns the zucchini, finished with Parmesan and 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: 330
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and seasonings
  • 1.5 lb baby potatoes
  • 3 carrots
  • 2 zucchini
  • 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 grated Parmesan
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425°F. You should see the oven reach temperature before you start roasting so the potatoes crisp properly.
  2. Toss baby potatoes and carrots with 3 tbsp olive oil, garlic, dried Italian seasoning, salt, and black pepper on a sheet pan. Spread in a single layer so cut sides get browned.
  3. Roast for 20 minutes at 425°F. Visual cue: potatoes begin to turn golden at the edges.
  4. Toss zucchini with the remaining olive oil, then add to the pan and stir to redistribute everything. Visual cue: zucchini should look glossy from oil before roasting.
  5. Roast for 15 minutes more at 425°F until potatoes are crispy and zucchini is tender. Visual cue: zucchini is lightly browned and potatoes are well-crisped.
  6. Sprinkle grated Parmesan and fresh parsley over the hot sheet pan and serve. Visual cue: Parmesan melts slightly and herbs look vibrant.

Notes

For extra crisp potatoes, don’t overcrowd the sheet pan and avoid stirring during the first 20 minutes. Refrigerate leftovers in an airtight container for up to 4 days; reheat on a sheet pan at 425°F until hot and edges crisp again. Freezing isn’t recommended because zucchini can soften. Dietary swap: use dairy-free Parmesan if you need a dairy-free version.