Go Back

Roasted Potatoes Carrots and Zucchini

Roasted potatoes carrots and zucchini with high-heat sheet-pan roasting for crispy potato cubes, caramelized carrot coins, and tender browned zucchini. The garlic, Italian seasoning, and olive oil coat everything for even browning and herb-fresh flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Baby potatoes, quartered
  • 1.5 lb baby potatoes
Carrots, sliced into coins
  • 3 carrots Sliced into 1/2-inch coins
Zucchini, chunked
  • 2 zucchini Cut into 1-inch chunks
Olive oil, divided
  • 0.25 cup olive oil Divided
Garlic
  • 3 garlic Minced
Italian seasoning
  • 1 tsp dried Italian seasoning
Salt
  • 1 tsp salt
Black pepper
  • 0.5 tsp black pepper
Parmesan
  • 0.25 cup grated Parmesan
Fresh parsley
  • 1 tbsp fresh parsley Chopped

Equipment

  • 1 sheet pan

Method
 

Roast potatoes and carrots
  1. Preheat the oven to 425F. Keep the sheet pan available so you can roast right away.
  2. Toss the baby potatoes and carrots with 3 tablespoons olive oil, minced garlic, dried Italian seasoning, salt, and black pepper on a sheet pan. Spread into a single even layer so the edges can brown.
  3. Roast for 20 minutes at 425F. Look for the potatoes to start turning golden at the corners.
Finish with zucchini
  1. Toss the zucchini with the remaining olive oil, then add it to the pan and stir to distribute. Keep the zucchini in contact with the hot pan surface for better browning.
  2. Roast for 15 minutes more at 425F until the potatoes are crispy and the zucchini is tender. Use the visual cue of browned spots on the zucchini and deeper caramel color on the potatoes.
Serve
  1. Sprinkle the roasted potatoes, carrots, and zucchini with grated Parmesan and chopped fresh parsley. Serve while hot for the best texture contrast.

Notes

Pro tip: don’t overcrowd the sheet pan—use a single layer for crisp edges on the potatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan in a 425F oven until hot and re-crisped. Freezing isn’t recommended because zucchini can turn watery. For a dairy-light swap, use a reduced amount of Parmesan or omit it and add an extra pinch of Italian seasoning and a squeeze of lemon after roasting.