Roasted Carrots and Zucchini
Roasted Carrots and Zucchini is a super simple side dish that is perfect for any occasion!
Ingredients
- 2 zucchini, sliced
- 5 large carrots, peeled and sliced
- 3 tablespoons olive oil
- 2 teaspoons italian seasoning
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Slice the carrots into thin diagonal pieces, keeping them as uniform as possible so they roast evenly.
- Slice the zucchini into half-moon shapes, similar in thickness to the carrots, to ensure even cooking.
- Add the sliced carrots and zucchini to a large mixing bowl. Drizzle with olive oil and sprinkle with Italian seasoning, then toss until the vegetables are evenly coated.
- Spread the vegetables out in a single, even layer on the prepared baking sheet, making sure they are not overcrowded.
- Roast for 15 minutes, or until the carrots and zucchini are tender and lightly golden around the edges. Remove from the oven and serve immediately.
Video
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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