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Roasted Potatoes Carrots and Zucchini

Roasted potatoes carrots and zucchini are tossed with olive oil and simple seasonings, then roasted on a sheet pan at 425°F. Potatoes and carrots turn tender and browned while the zucchini stays tender.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 226
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Yukon Gold potatoes cut into 3/4-inch pieces
  • 12 oz carrots peeled and cut into 1/2-inch pieces
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
  • 1 zucchini medium, cut into 1-inch half-moons

Equipment

  • 1 large rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Toss the potatoes and carrots with the olive oil, salt, black pepper, and garlic powder.
  4. Spread the potatoes and carrots in an even layer on the baking sheet.
  5. Roast for 20 minutes.
  6. Add the zucchini and toss everything together on the pan.
  7. Spread the vegetables in an even layer.
  8. Roast for 15 to 20 minutes, until the potatoes and carrots are tender and browned and the zucchini is tender.

Notes

For the best texture, add the zucchini after the first 20 minutes of roasting. Refrigerate leftovers for up to 4 days; freezing is possible, though the vegetables may soften when thawed. For a lower-sodium option, reduce the kosher salt to taste.