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Roasted Potatoes Carrots and Zucchini

Roasted Potatoes Carrots and Zucchini is an easy sheet-pan side with golden, crispy potato cubes and tender browned zucchini. Roast in two stages so the potatoes crisp first, then the zucchini cooks just right.
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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 seasoning
  • 1.5 lb baby potatoes, quartered
  • 3 carrots, sliced into 1/2-inch coins
  • 2 zucchini, cut into 1-inch chunks
  • 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 grated Parmesan
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Roast the vegetables
  1. Preheat oven to 425F so it’s hot and ready for quick browning. Place a sheet pan in the oven while it heats if you want extra crisp edges.
  2. Toss potatoes and carrots with 3 tablespoons olive oil, garlic, Italian seasoning, salt, and pepper on a sheet pan until evenly coated. Spread into a single layer so the cut sides can brown.
  3. Roast for 20 minutes at 425F. Look for potatoes to start turning golden around the edges.
  4. Toss zucchini with the remaining oil, then add it to the pan and stir to combine. Make sure zucchini pieces are distributed across the pan for even tender-browning.
  5. Roast 15 minutes more at 425F until potatoes are crispy and zucchini is tender. Visual cue: browned spots on zucchini and crisping around the potato cubes.
Finish and serve
  1. Sprinkle with Parmesan and parsley while hot, then serve. The cheese should melt slightly and cling to the roasted vegetables.

Notes

For maximum crisp, don’t overcrowd the sheet pan; use two pans if needed. Store leftovers in the fridge up to 3 days in a covered container, and reheat in a 425F oven or air fryer to re-crisp the potatoes (microwave softens them). Freezing is not recommended because zucchini can get watery after thawing. Dietary swap: use a dairy-free Parmesan-style topping if you need it dairy-free, and add a little extra olive oil to keep the finish browned.