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Roasted Potatoes Carrots and Zucchini

Roasted potatoes carrots and zucchini are oven-baked until the potato cubes turn golden and crisp, with tender zucchini and caramelized carrot coins. This one-pan method roasts in two stages for even browning and a lightly herby finish with Parmesan.
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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: 240
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
Italian seasoning
  • 1 tsp dried Italian seasoning
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
Parmesan and parsley topping
  • 0.25 cup grated Parmesan
  • 1 tbsp fresh parsley

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat oven to 425F and place a sheet pan in the oven to preheat as well.
  2. Toss potatoes and carrots on the sheet pan with 3 tablespoons olive oil, garlic, Italian seasoning, salt, and black pepper until evenly coated.
First roast
  1. Roast for 20 minutes at 425F, until potatoes start to brown at the edges (look for light golden spots).
Add zucchini and finish
  1. Toss zucchini with the remaining olive oil, then add it to the pan and stir so everything sits in a single layer.
  2. Roast for 15 minutes more at 425F until potatoes are crispy and zucchini is tender (watch for browned zucchini edges).
Finish and serve
  1. Sprinkle the roasted vegetables with grated Parmesan and chopped fresh parsley right on the hot sheet pan so the cheese melts slightly.
  2. Serve immediately while the potatoes are crisp and the herbs look fresh.

Notes

For maximum crisping, avoid overcrowding the sheet pan—use a large pan or roast in two batches if needed. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on a hot sheet pan in a 425F oven until warmed and the potatoes re-crisp. Freezing is not recommended because zucchini can turn watery after thawing. For a dairy-free swap, replace Parmesan with a nut-based Italian-style topping or finely grated nutritional yeast-style seasoning (use to taste).