Description
A simple and flavorful recipe for oven-roasted baby potatoes, carrots, and zucchini tossed with olive oil and herbs, perfect as a healthy and colorful side dish.
Ingredients
Scale
Vegetables
- 1 pound baby potatoes, halved
- 3 medium carrots, sliced into sticks
- 2 medium zucchini, sliced into half-moons
Seasonings
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Optional Garnish
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking and ensure easy cleanup.
- Combine vegetables and seasonings: In a large bowl, add the halved baby potatoes, sliced carrots, and zucchini. Drizzle with olive oil, then sprinkle garlic powder, Italian seasoning, paprika, salt, and black pepper. Toss thoroughly to coat all the vegetables evenly with the oil and spices.
- Arrange for roasting: Spread the seasoned vegetables in a single, even layer on the prepared baking sheet to allow them to roast properly and crisp up without steaming.
- Roast the vegetables: Place the baking sheet in the oven and roast for 25 to 30 minutes. Stir the vegetables once halfway through the cooking time to ensure even browning and tenderness. The potatoes should become golden and tender, while the carrots and zucchini develop slight caramelization.
- Add optional garnishes: If desired, sprinkle grated Parmesan cheese over the hot roasted vegetables right after removing them from the oven. Garnish with chopped fresh parsley for a burst of color and fresh flavor before serving.
Notes
- To achieve extra crispiness, avoid overcrowding the baking sheet; use two pans if necessary.
- You can customize this recipe by adding other vegetables like red onion or bell pepper for more flavor and vibrant color.
Nutrition
- Serving Size: About 1 cup
- Calories: 170
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
