Roasted Carrots and Zucchini
Roasted Carrots and Zucchini is a super simple 4 ingredient side dish that is perfect for any occasion! All you need is carrots, zucchini, olive oil, and some Italian seasoning to make this versatile and healthy side dish.
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These Roasted Carrots & Zucchini have all the characteristics of a great side dish. They are simple, healthy, great tasting, and can go with so many different main dishes.
It pairs great as a side dish for an easy weeknight dinner like Lemon Rosemary Chicken or Garlic Parmesan Chicken. It works great a side for a big holiday dinner too. With it being such a simple dish, you can spend your time focusing on your other, more high-maintenance dishes.
Roasted Carrots & Zucchini are simple yet delicious. However, there are a few things you can do to incorporate some different flavors. Add some garlic powder to the seasoning or grate some fresh parmesan cheese after roasting.
Why You’ll Love This Recipe:
Simple Ingredients: Uses just a few pantry staples—zucchini, carrots, olive oil, and seasoning.
Quick and Easy: Ready in under 30 minutes with minimal prep and cleanup.
Versatile Side Dish: Pairs well with chicken, fish, pasta, or grain bowls.
Naturally Healthy: A wholesome, gluten-free, and vegan-friendly way to enjoy more vegetables.
Roasted Flavor: High-heat roasting brings out the natural sweetness and caramelization in the veggies.
Ingredients to Make Roasted Carrots & Zucchini:
- zucchini. Slice into rounds or half-moons about ½-inch thick. Avoid cutting too thin or they may overcook and turn mushy.
- carrots. Peel and slice into similarly sized pieces as the zucchini to ensure even roasting. Baby carrots can be used but should be halved or quartered lengthwise.
- olive oil. Helps the vegetables roast. You can substitute with avocado oil or another high-heat cooking oil if preferred.
- italian seasoning. A blend of dried herbs like basil, oregano, and thyme. Feel free to swap with dried thyme, rosemary, or a mix of your favorite herbs.
How to Make Roasted Carrots & Zucchini:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl add the sliced zucchini and carrots. Pour in the olive oil and italian seasoning. Toss to coat.
- Spread the carrots and zucchini evenly over the baking sheet and roast for 15 minutes. Remove from the oven and serve.
Recipe Notes & Tips:
- Uniform Size Matters: Slice zucchini and carrots to similar thickness so they cook evenly in the same amount of time.
- Don’t Overcrowd the Pan: Spread the vegetables in a single layer with space between them to ensure roasting, not steaming.
- Add at the End: For extra flavor, sprinkle with grated Parmesan, a squeeze of lemon juice, or a drizzle of balsamic glaze right after roasting.
- Make It a Meal: Toss with cooked quinoa or serve over rice with grilled chicken or chickpeas for a complete meal.
- Flip Halfway Through (Optional): Flipping the veggies once during roasting helps them brown more evenly, especially if your oven has hot spots.
- Try Other Veggies: This method also works well with yellow squash, red onions, bell peppers, or cherry tomatoes.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
How to Store:
Refrigerate: Store roasted carrots and zucchini in an airtight container in the refrigerator for up to 4 days.
Freeze: Not recommended, as zucchini can become watery and lose texture when thawed.
Reheat: Warm in a 350°F oven until heated through to help maintain the roasted texture.
FAQs:
Frozen zucchini and carrots will release more moisture and may turn soft instead of roasting properly. Fresh vegetables are recommended for best texture.
No, zucchini skin is tender and edible. Just wash well before slicing.
Yes! Garlic powder, onion powder, smoked paprika, or crushed red pepper flakes are great additions to customize the flavor.
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Roasted Carrots & Zucchini
Ingredients
- 2 zucchini, sliced
- 5 large carrots, peeled and sliced
- 3 tablespoons olive oil
- 2 teaspoons italian seasoning
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl add the sliced zucchini and carrots. Pour in the olive oil and italian seasoning. Toss to coat.
- Spread the carrots and zucchini evenly over the baking sheet and roast for 15 minutes. Remove from the oven and serve.
Nutrition
Notes
- Uniform Size Matters: Slice zucchini and carrots to similar thickness so they cook evenly in the same amount of time.
- Don’t Overcrowd the Pan: Spread the vegetables in a single layer with space between them to ensure roasting, not steaming.
- Add at the End: For extra flavor, sprinkle with grated Parmesan, a squeeze of lemon juice, or a drizzle of balsamic glaze right after roasting.
- Make It a Meal: Toss with cooked quinoa or serve over rice with grilled chicken or chickpeas for a complete meal.
- Flip Halfway Through (Optional): Flipping the veggies once during roasting helps them brown more evenly, especially if your oven has hot spots.
- Try Other Veggies: This method also works well with yellow squash, red onions, bell peppers, or cherry tomatoes.
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