How to Make Roasted Potatoes, Carrots, and Zucchini in 30 Minutes

How to Make Roasted Potatoes, Carrots, and Zucchini in 30 Minutes with, Are you looking for a simple, healthy, and delicious side dish that can go with any meal? Do you want to use up some of the fresh vegetables in your fridge or garden? Do you need a quick and easy recipe that can be ready in 30 minutes or less?

If you answered yes to any of these questions, then you will love this roasted potatoes, carrots, and zucchini recipe. This is a versatile and flavorful dish that can complement any main course, from chicken to steak to fish. It is also vegan, gluten-free, and low-carb, making it suitable for various dietary preferences.

Garlic Herb Roasted Potatoes Carrots and Zucchini

In this article, I will show you how to make this roasted potatoes, carrots, and zucchini recipe in a few simple steps. I will also share some tips and tricks on how to customize it according to your taste and what you have on hand. Finally, I will answer some frequently asked questions about this recipe and give you some suggestions on how to serve it.

What You Need to Make Roasted Potatoes, Carrots, and Zucchini

To make this roasted potatoes, carrots, and zucchini recipe, you will need the following ingredients:

Potatoes: You can use any kind of potatoes you like, such as russet, red, yellow, or fingerling. I recommend cutting them into bite-sized pieces for even cooking and crispiness. You will need about 4 medium potatoes or 2 pounds for this recipe.

Carrots: You can use regular or baby carrots for this recipe. If you use regular carrots, peel and chop them into similar-sized pieces as the potatoes. You will need about 4 large carrots or 1 pound for this recipe.

Zucchini: You can use green or yellow zucchini for this recipe. Cut them into half-moon slices or chunks, depending on how thick they are. You will need about 2 medium zucchini or 1 pound for this recipe.

Oil: You can use any kind of oil you prefer, such as olive, canola, or vegetable. You will need about 1/4 cup of oil for this recipe.

Seasonings: You can use any seasonings you like, such as salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, or oregano. You can also add some lemon juice or zest for a burst of freshness. You will need about 2 teaspoons of salt, 1 teaspoon of pepper, and 2 tablespoons of your favorite herbs or spices for this recipe.

How to Make Roasted Potatoes, Carrots, and Zucchini

To make this roasted potatoes, carrots, and zucchini recipe, follow these easy steps:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or spray it with cooking spray.
In a large bowl, toss the potatoes and carrots with half of the oil and half of the seasonings. Spread them in an even layer on the prepared baking sheet, leaving some space for the zucchini.
In the same bowl, toss the zucchini with the remaining oil and seasonings. Add them to the baking sheet, filling in the gaps between the potatoes and carrots.
Bake for 25 to 30 minutes, flipping halfway through, until the vegetables are tender and golden.
Enjoy your roasted potatoes, carrots, and zucchini as a side dish or a main course with your favorite protein and sauce.

Tips and Tricks for Making Roasted Potatoes, Carrots, and Zucchini

Here are some tips and tricks for making this roasted potatoes, carrots, and zucchini recipe even better:

Cut the vegetables evenly: To ensure even cooking and browning, try to cut the vegetables into similar-sized pieces. You can also use a mandoline or a food processor to slice them quickly and uniformly.

Don’t overcrowd the baking sheet: To avoid steaming and soggy vegetables, make sure to leave some space between them on the baking sheet. You can also use two baking sheets if you have a lot of vegetables or a small oven.

Flip the vegetables halfway through: To get crispy and caramelized edges, flip the vegetables halfway through the baking time. You can also broil them for a few minutes at the end for extra crispiness.

Customize the vegetables: You can use any vegetables you like or have on hand for this recipe, such as sweet potatoes, parsnips, turnips, beets, cauliflower, broccoli, Brussels sprouts, or mushrooms. Just adjust the cooking time and seasonings accordingly.

Customize the seasonings: You can use any seasonings you like or have on hand for this recipe, such as curry powder, cumin, chili powder, cajun, Italian, or Greek. You can also add some cheese, nuts, seeds, or dried fruits for extra flavor and texture.

Frequently Asked Questions About Roasted Potatoes, Carrots, and Zucchini

Here are some frequently asked questions about this roasted potatoes, carrots, and zucchini recipe and their answers:How do you store and reheat roasted potatoes, carrots, and zucchini? You can store the leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, you can microwave them for a few minutes or bake them in the oven at 375°F (190°C) for 15 to 20 minutes, until heated through.

How do you make roasted potatoes, carrots, and zucchini in an air fryer? You can make this recipe in an air fryer by following the same steps, but reducing the oil to 2 tablespoons and the cooking time to 15 to 20 minutes, shaking the basket halfway through. You may need to cook the vegetables in batches, depending on the size of your air fryer.