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Roasted Potatoes Carrots and Zucchini

Roasted potatoes carrots and zucchini are tossed with olive oil, garlic, and Italian seasoning, then sheet-pan roasted until the potatoes turn crisp and the zucchini stays tender. The caramelized carrot coins and browned edges come from high-heat roasting (425°F) in a single pan with a mid-roast zucchini addition.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Preheat and season
  1. Preheat oven to 425°F and set out a sheet pan so it’s ready to roast. Look for the oven to fully reach 425°F before adding the vegetables.
  2. Toss potatoes and carrots with 3 tablespoons olive oil, garlic, Italian seasoning, salt, and pepper on the sheet pan. Spread into an even layer with cut sides making contact for crisp edges.
  3. Roast for 20 minutes at 425°F. You should see the potatoes starting to brown and the carrots turning slightly caramelized.
Add zucchini and finish roasting
  1. Toss zucchini with the remaining olive oil, then add it to the pan and stir. Keep the vegetables in one layer so the zucchini browns rather than steams.
  2. Roast 15 minutes more at 425°F until potatoes are crispy and zucchini is tender. Visual cue: potatoes look deeply golden with browned edges and zucchini has a lightly charred surface.
Serve
  1. Sprinkle the roasted vegetables with Parmesan and parsley. Serve immediately while the potatoes are crisp and the Parmesan melts slightly on the hot surfaces.

Notes

For the crispiest potatoes, don’t overcrowd the sheet pan—use a wide pan or roast in two batches if needed. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan in a 425°F oven for 8–12 minutes to re-crisp. Freezing isn’t recommended because zucchini gets watery after thawing. For a dairy-light option, replace Parmesan with nutritional yeast or omit it for a lower-sodium, dairy-free side.