Golden potatoes, tender carrots, and juicy zucchini tossed with garlic, olive oil, and herbs, then roasted until caramelized and fragrant. A healthy, colorful, one-pan side everyone loves.
🧂 Ingredients
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1½ lbs potatoes, cubed
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3 carrots, sliced
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2 zucchini, sliced into rounds or half-moons
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3 tbsp olive oil
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3 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried thyme
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½ tsp paprika
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Salt & black pepper to taste
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Optional: fresh parsley, grated parmesan, lemon zest
🔪 Instructions
1️⃣ Prep
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Preheat oven to 425°F (220°C).
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Line a baking sheet with parchment paper.
2️⃣ Season
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In a large bowl, toss potatoes and carrots with olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
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Spread on baking sheet.
3️⃣ Roast (First Round)
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Roast for 20 minutes.
4️⃣ Add Zucchini
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Remove tray, add zucchini, toss gently.
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Return to oven and roast 15–20 minutes more until golden and tender.
5️⃣ Finish
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Sprinkle with fresh parsley, parmesan, or lemon zest if desired.
🍽️ Serving Suggestions
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Pair with grilled chicken, fish, or tofu
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Serve over quinoa or couscous
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Perfect for meal prep bowls
❓ Q & A
Q: Why add zucchini later?
Zucchini cooks faster and can get mushy if roasted too long.
Q: Can I air-fry this?
Yes! Air fry at 390°F (200°C) for 15–18 minutes, shaking halfway.
Q: Can I make it vegan?
It’s already vegan — just skip parmesan.
