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
1½ lbs potatoes, cubed
3 carrots, sliced
2 zucchini, sliced into rounds or half-moons
3 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
Salt & black pepper to taste
Optional: fresh parsley, grated parmesan, lemon zest
🔪 Instructions
1️⃣ Prep
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
2️⃣ Season
In a large bowl, toss potatoes and carrots with olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
Spread on baking sheet.
3️⃣ Roast (First Round)
Roast for 20 minutes.
4️⃣ Add Zucchini
Remove tray, add zucchini, toss gently.
Return to oven and roast 15–20 minutes more until golden and tender.
5️⃣ Finish
Sprinkle with fresh parsley, parmesan, or lemon zest if desired.
🍽️ Serving Suggestions
Pair with grilled chicken, fish, or tofu
Serve over quinoa or couscous
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.
