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Roasted Potatoes Carrots and Zucchini

Roasted potatoes, carrots, and zucchini with a sheet-pan method for crisp, golden edges and tender vegetables. Toss with olive oil, garlic, and Italian seasoning, then roast hot until the zucchini browns.
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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: 260
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 finish
  • 0.25 cup olive oil divided
  • 3 garlic minced
  • 1 tsp dried Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup Parmesan grated
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Roast the potatoes and carrots
  1. Preheat the oven to 425F and position a sheet pan inside to heat up. The oven should be fully hot before the vegetables go in.
  2. Toss baby potatoes and carrots with 3 tablespoons olive oil, garlic, dried Italian seasoning, salt, and black pepper on the hot sheet pan. Spread into an even layer so the edges can brown.
  3. Roast for 20 minutes, stirring once halfway through if needed for even browning. Watch for potatoes starting to turn golden at the corners.
Add zucchini and finish
  1. Toss zucchini with the remaining olive oil, then add it to the pan and stir to combine. Make sure zucchini pieces are coated and not piled on top of potatoes.
  2. Roast for 15 minutes more until potatoes are crispy and zucchini is tender. Look for browned zucchini edges and crisp, deep-gold potato surfaces.
  3. Sprinkle Parmesan and fresh parsley over the roasted vegetables, then serve immediately. The herbs should look fresh and the Parmesan should melt slightly from the heat.

Notes

For extra crisp potatoes, spread everything into a single layer and avoid overcrowding the sheet pan. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat on a sheet pan at 425F until hot and edges re-crisp, about 8–12 minutes. Freezing is not recommended because zucchini can soften after thawing. For a dairy-light option, use a plant-based Parmesan substitute in the same amount.