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Roasted Potatoes Carrots and Zucchini

Roasted potatoes carrots and zucchini sheet-pan dinner side gets golden, crispy potato cubes with tender zucchini and caramelized carrot coins. The high-heat roast and final toss create browned edges and a herb-and-Parmesan finish.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

baby potatoes
  • 1.5 lb baby potatoes, quartered
carrots
  • 3 carrots, sliced into 1/2-inch coins
zucchini
  • 2 zucchini, cut into 1-inch chunks
olive oil
  • 0.25 cup olive oil, divided
garlic
  • 3 garlic, minced
dried Italian seasoning
  • 1 tsp dried Italian seasoning
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
Parmesan
  • 0.25 cup grated Parmesan
fresh parsley
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Preheat and season the first vegetables
  1. Preheat the oven to 425F so it’s fully hot before roasting. Use a sheet pan inside the oven or take it out only once to prevent sticking.
  2. Toss potatoes and carrots with 3 tablespoons olive oil, garlic, Italian seasoning, salt, and pepper on a sheet pan. Spread them in a single layer so the potatoes can brown on the edges (no overcrowding).
  3. Roast for 20 minutes. Look for lightly golden surfaces starting on the potato cubes.
Add zucchini and finish roasting
  1. Toss zucchini with the remaining oil, then add it to the pan and stir. Try to keep the zucchini in the spaces around the potatoes rather than piling everything together.
  2. Roast for 15 minutes more until potatoes are crispy and zucchini is tender. You should see deeper browning on the potato edges and browned spots on the zucchini.
Finish and serve
  1. Sprinkle with Parmesan and parsley, then serve right away. The cheese should melt slightly from the hot vegetables while the herbs stay bright.

Notes

For maximum crispness, keep potatoes in a single layer and avoid stirring too often during the first 20 minutes. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat on a sheet pan at 425F for 8–10 minutes to re-crisp. Freezing is not recommended since zucchini can turn watery. Dietary swap: use a plant-based Parmesan alternative for a dairy-free version.