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Roasted Potatoes Carrots and Zucchini

Roasted Potatoes Carrots and Zucchini is a sheet-pan side that brings crisp, golden potato edges with tender zucchini and caramelized carrot coins. You’ll roast in two stages, then finish with Parmesan and fresh parsley for a savory, browned finish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and seasonings
  • 1.5 lb baby potatoes Quarter into bite-size cubes.
  • 3 carrots Slice into 1/2-inch coins.
  • 2 zucchini Cut into 1-inch chunks.
  • 0.25 cup olive oil Divided; use 3 tablespoons for the first roast and the rest for zucchini.
  • 3 cloves garlic Minced.
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup grated Parmesan
  • 1 tbsp fresh parsley Chopped.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 425°F and set out a sheet pan so it’s hot when the vegetables go in. Aim for a steady bake for crisp potato edges.
First roast: potatoes and carrots
  1. Toss potatoes and carrots with 3 tablespoons olive oil, garlic, Italian seasoning, salt, and black pepper on the sheet pan, coating everything evenly. Spread into a single layer so cubes can brown instead of steam.
  2. Roast for 20 minutes, until potatoes are starting to turn golden at the edges. Look for lightly browned surfaces before adding zucchini.
Second roast: add zucchini
  1. Toss zucchini with the remaining olive oil, then add it to the pan and stir to combine. Distribute zucchini around the potatoes so it roasts instead of crowding.
  2. Roast 15 minutes more until potatoes are crispy and zucchini is tender. Watch for browned zucchini spots and crisping on the potato cubes.
Finish and serve
  1. Sprinkle the roasted vegetables with grated Parmesan and chopped parsley, then serve right away. The herbs should stay bright while the cheese melts slightly from the heat.

Notes

For extra crisp potatoes, spread them out on the sheet pan with space between cubes and avoid stirring during the first 20 minutes. Store leftovers in the fridge up to 3 days; reheat on a sheet pan at 425°F until hot and re-crisped. Freezing isn’t recommended because zucchini can become watery after thawing. If you want a dairy-light version, swap Parmesan with a similar amount of grated nutritional yeast or omit and add extra herbs/garlic to keep it flavorful.