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Roasted Potatoes, Carrots, and Zucchini

This easy, colorful Roasted Potatoes, Carrots, and Zucchini is a cozy sheet-pan side with incredible caramelized flavor.

  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 large potatoes, diced
  • 2 carrots, sliced
  • 2 zucchinis, sliced
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rosemary

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, combine the diced potatoes, sliced carrots, and zucchinis.
  3. Drizzle with olive oil and sprinkle with garlic powder, salt, black pepper, and dried rosemary. Toss until vegetables are well coated.
  4. Spread the vegetables in a single layer on a baking sheet.
  5. Roast in the preheated oven for about 25-30 minutes or until the veggies are tender and golden brown, stirring halfway through.
  6. Serve warm as a side dish.

Notes

Cut vegetables uniformly for even cooking. Use a hot oven for crispy edges.

  • Author: jayne
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 200
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: roasted vegetables, sheet pan, side dish, vegan, easy recipes