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Roasted Vegetables Recipe with Potatoes, Carrots, and Zucchini

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Roasted Vegetables with Potatoes, Carrots, and Zucchini — a hearty, colorful side dish where root veggies get crispy‑golden and zucchini stays tender. Simple, flavorful, and versatile, perfect alongside proteins or as part of a veggie‑forward meal.

Ingredients

  • About 1.5 lbs potatoes (Yukon Gold or red), cut into chunks
  • 3–4 carrots, peeled and sliced
  • 2 medium zucchinis, sliced into thick half‑moons
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced (optional)
  • 1 teaspoon dried Italian herbs (or a mix of thyme, oregano, basil)
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1/2 teaspoon paprika or red pepper flakes for heat/smoke, or lemon zest for brightness
  • Fresh parsley or chopped herbs for garnish (optional)

Instructions

  1. Preheat oven to 425 °F (220 °C). Line a large baking sheet with parchment paper or lightly grease it.
  2. Wash (and optionally peel) the potatoes, then cut into chunk‑sized pieces. Peel and slice the carrots. Slice the zucchini into thick half‑moons.
  3. In a large bowl, toss the potatoes and carrots with about 2 tablespoons olive oil, minced garlic (if using), dried herbs, salt, pepper, and any optional spices.
  4. Spread the potatoes and carrots in an even layer on the baking sheet. Roast for 20 minutes.
  5. After 20 minutes, remove the sheet from the oven, add the zucchini, drizzle with the remaining olive oil, toss gently to combine, then return to oven.
  6. Roast for another 15–20 minutes, until all vegetables are tender and golden on the edges (potatoes crispy, carrots and zucchini caramelized and soft).
  7. Remove from oven, taste and adjust seasoning if needed. Finish with a sprinkle of fresh parsley or herbs — or a little lemon zest for brightness — before serving.

Notes

  • Feel free to add other vegetables like bell peppers, red onion, or whole garlic cloves for more variety.
  • For extra crunch, roast at a higher heat (450 °F / 230 °C) but watch closely so veggies don’t burn; don’t overcrowd the pan — give them space.
  • A Mediterranean variation: finish with a drizzle of balsamic glaze or toss with crumbled feta before serving.
  • For a smoky flavor, add smoked paprika or cumin with the herbs.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in a 375 °F (190 °C) oven for 10–15 minutes to restore crispiness — avoid microwaving if you want to keep edges slightly crisp instead of soggy.

Nutrition

Find it online: https://recipesbyliza.com/roasted-vegetables-recipe-with-potatoes-carrots-and-zucchini/