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Roasted Potatoes Carrots and Zucchini

Roasted potatoes carrots and zucchini with high-heat roasting for crisp potato edges, caramelized carrot coins, and tender browned zucchini. Tossed with garlic, Italian seasoning, olive oil, and finished with Parmesan and parsley.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1.5 lb baby potatoes, quartered
  • 3 carrots, sliced into 1/2-inch coins
  • 2 zucchini, cut into 1-inch chunks
Seasoning and finishing
  • 0.25 cup olive oil, divided
  • 3 clove 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
 

Roast
  1. Preheat oven to 425F to build high heat for crisp edges. Visual cue: rack is in the center position before baking.
  2. Toss potatoes and carrots with 3 tablespoons olive oil, garlic, Italian seasoning, salt, and pepper on a sheet pan. Visual cue: vegetables are evenly coated with an oil-garlic film.
  3. Roast for 20 minutes. Visual cue: potato surfaces start to brown and carrots look slightly caramelized.
  4. Toss zucchini with the remaining oil, then add to the pan and stir. Visual cue: zucchini turns glossy with oil and distributes across the hot pan.
  5. Roast 15 minutes more until potatoes are crispy and zucchini is tender. Visual cue: potatoes show browned, crisp edges and zucchini is lightly browned.
Finish and serve
  1. Sprinkle with Parmesan and parsley, then serve. Visual cue: cheese melts slightly from the heat and parsley looks bright green on top.

Notes

For extra crisp potatoes, spread everything into a single layer with some space between pieces so moisture can escape. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a sheet pan at 425F until hot and edges regain crunch. Freezing is not recommended for best texture. For a dairy-free option, replace Parmesan with a nutritional yeast-Parmesan style topping to keep a savory finish.