Roasted Baby Potatoes, Carrots & Zucchini

A simple, colorful roasted vegetable side dish with crispy-edged potatoes, caramelized carrots, and tender zucchini tossed with garlic, herbs, and olive oil. The uploaded image shows the same combination of baby potatoes, carrots, zucchini, and fresh herbs.

 Ingredients

Vegetables

• 1½ lb (680 g) baby potatoes, halved
• 4 medium carrots, peeled and cut into 1-inch chunks
• 3 medium zucchini, cut into thick half-moons
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice, optional

Optional Additions

• 1/4 teaspoon red pepper flakes for mild heat
• 2 tablespoons grated Parmesan for serving
• 1 tablespoon butter for extra richness

Instructions

1. Prepare the oven

Preheat your oven to 425°F (220°C).

Line a large baking sheet with parchment paper if desired.

2. Prepare the potatoes and carrots

Wash the baby potatoes thoroughly and cut larger ones in half.

Peel the carrots and cut them into roughly equal-sized chunks.

Because potatoes and carrots take longer to roast than zucchini, place them in a large bowl first.

3. Season

Add:

• 2 tablespoons olive oil
• Minced garlic
• Italian seasoning
• Thyme
• Rosemary
• Paprika
• Salt
• Black pepper

Toss until the potatoes and carrots are evenly coated.

4. First roast

Spread the potatoes and carrots on the baking sheet in a single layer.

Roast for 20 minutes.

Avoid overcrowding the pan because this can cause the vegetables to steam instead of becoming nicely roasted.

5. Add zucchini

While the potatoes and carrots are roasting, cut the zucchini into thick half-moons.

Toss the zucchini with the remaining 1 tablespoon olive oil and a small pinch of salt and pepper.

After 20 minutes, remove the baking sheet and add the zucchini.

Toss everything gently.

6. Finish roasting

Return the pan to the oven and roast for another 15–20 minutes, or until:

• Potatoes are fork-tender
• Carrots are tender
• Zucchini has browned slightly around the edges
• Vegetables have developed roasted, caramelized spots

7. Finish

Remove from the oven and sprinkle with fresh chopped parsley.

Add a squeeze of fresh lemon juice for brightness.

For a richer version, add a small amount of butter or sprinkle with Parmesan.

8. Serve

Serve immediately while hot and beautifully roasted.

⏱️ Recipe Information

• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: About 50–55 minutes
• Servings: 6
• Difficulty: Easy
• Method: Oven roasting

Nut Information

This recipe is naturally nut-free as written.

There are no peanuts, tree nuts, almonds, walnuts, pecans, cashews, pistachios, or hazelnuts required.

If preparing this for someone with a nut allergy:

• Check packaged seasonings and Parmesan for allergy statements.
• Prevent cross-contact with cutting boards, knives, bowls, and baking trays that have been used with nuts.
• If using store-bought Italian seasoning or other spice blends, check the label.
• Parmesan is a dairy ingredient, not a nut, but it should be omitted if preparing the recipe dairy-free.

Nut-free crunchy option

If you want extra texture without using nuts, try a small amount of toasted pumpkin or sunflower seeds, assuming they are appropriate for your dietary needs.