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Roasted Potatoes, Carrots, and Zucchini

Roasted potatoes, carrots, and zucchini with golden, crispy edges and caramelized veggie flavor. Sheet-pan roasting at 425°F gives tender zucchini and crunchy-tender potatoes in about 35 minutes.
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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: 345
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes, quartered
  • 1.5 lb baby potatoes
carrots, sliced into 1/2-inch coins
  • 3 carrots
zucchini, cut into 1-inch chunks
  • 2 zucchini
olive oil, divided
  • 0.25 cup olive oil
garlic, minced
  • 3 garlic cloves
dried 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, chopped
  • 1 tbsp fresh parsley

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425F. Let it fully heat so the potatoes start browning right away.
  2. On a sheet pan, toss baby potatoes and carrots with 3 tablespoons olive oil, garlic, Italian seasoning, salt, and pepper. Spread into an even layer for crisp edges.
  3. Roast for 20 minutes at 425F. Look for the potatoes to be starting to bronze around the edges.
Roast with zucchini
  1. Toss zucchini with the remaining olive oil. Add it to the pan and stir so it touches the hot surface.
  2. Roast 15 minutes more at 425F, until potatoes are crispy and zucchini is tender. Use the visual cue of browned spots on the zucchini and deeper golden color on the potatoes.
Finish and serve
  1. Sprinkle roasted vegetables with grated Parmesan and chopped fresh parsley. Serve immediately while the potatoes are at their crispiest.

Notes

For maximum browning, keep the cut potatoes and carrot coins in a single, mostly even layer—crowding steams them. Store leftovers in an airtight container in the refrigerator for up to 4 days; rewarm on a sheet pan in a 425°F oven until hot and edges start crisping again. Freezing is not recommended for the best texture. If you want a dairy-light option, use nutritional yeast in place of Parmesan.