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Roasted Potatoes Carrots and Zucchini

Roasted potatoes carrots and zucchini with sheet-pan roasting for crispy potato edges and tender, browned zucchini. Tossed with garlic, Italian seasoning, olive oil, and finished with Parmesan and chopped parsley for a savory, colorful side.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and seasonings
  • 1.5 lb baby potatoes, quartered
  • 3 carrots, sliced into 1/2-inch coins
  • 2 zucchini, cut into 1-inch chunks
  • 0.25 cup olive oil, divided
  • 3 clove garlic, minced
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup grated Parmesan
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes and carrots
  1. Preheat your oven to 425F and position a rack in the middle. This ensures fast browning and crisping once the sheet pan goes in.
  2. Toss potatoes and carrots with 3 tablespoons olive oil, minced garlic, Italian seasoning, salt, and black pepper on a sheet pan. Spread into an even layer so the vegetables roast instead of steam.
  3. Roast for 20 minutes at 425F until the potatoes begin to turn golden around the edges. Look for early caramelization on the carrots.
Add zucchini and finish
  1. Toss the zucchini with the remaining olive oil and add it to the pan. Stir gently to distribute the zucchini without breaking up the potato cubes.
  2. Roast for 15 minutes more at 425F until potatoes are crispy and zucchini is tender. Aim for browned, slightly blistered zucchini surfaces.
  3. Sprinkle Parmesan and chopped parsley over the hot vegetables and serve. Finish right away so the cheese melts slightly and the herbs taste fresh.

Notes

For maximum crispness, keep the vegetables in a single layer and avoid overcrowding the sheet pan. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on a sheet pan at 425F until hot and edges crisp again. Freezing isn’t recommended because zucchini releases water on thawing. For a dairy-light option, use nutritional yeast or omit the Parmesan and add an extra pinch of salt and pepper to keep flavor balanced.