Roasted Carrots & Zucchini

These Roasted Carrots and Zucchini are the perfect side dish to elevate any meal! With crispy parmesan and a blend of dried herbs, they’re full of flavor and incredibly easy to make. Roasting brings out the natural sweetness of the vegetables, while the parmesan adds a rich, savory crunch. Whether you’re serving them with a hearty dinner or a light meal, these roasted veggies are a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This roasted carrots and zucchini recipe is simple, healthy, and full of flavor. The vegetables are roasted to perfection with olive oil, garlic, and dried herbs, then topped with crispy, golden parmesan. The added squeeze of lemon juice at the end really enhances the flavors, making every bite fresh and vibrant. It’s a quick and easy side dish that’s perfect for busy weeknights or entertaining guests.

Ingredients

• 3 large carrots (about 2 heaping cups chopped)

• 2 medium-large zucchini

• 2 Tbsp olive oil

• 1 tsp dried thyme

• 1 tsp dried basil

• 1 tsp garlic powder

• 1/2 cup freshly grated parmesan (parmigiano-reggiano recommended)

• 1/2 a lemon

• Salt + pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Vegetables: Peel the carrots and chop them into roughly 1/4-inch rounds. Slice the zucchini into approximately 1/2-inch thick rounds (making the zucchini thicker than the carrots helps balance their cooking times).

3. Toss the Vegetables: Place the chopped carrots and zucchini on a large baking sheet. Drizzle with olive oil and sprinkle with dried thyme, dried basil, and garlic powder. Toss everything until the veggies are well-coated.

4. Add Parmesan: Sprinkle half of the grated parmesan over the veggies, then spread them out in a single layer on the baking sheet.

5. Roast the Vegetables: Place the baking sheet in the oven and roast for 15 minutes. After 15 minutes, remove from the oven, toss the vegetables, and sprinkle with the remaining parmesan. Return to the oven for another 10-15 minutes, depending on your desired level of doneness.

6. Season and Serve: Once done, remove the roasted veggies from the oven and immediately season with salt and pepper to taste. Squeeze fresh lemon juice over the top to really make the flavors pop. Optionally, garnish with fresh basil or parsley for an extra touch.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Herb Swap: If you don’t have dried thyme or basil, you can use Italian seasoning, dried oregano, or even fresh herbs like rosemary or parsley.

• Add Other Veggies: Feel free to add other vegetables like bell peppers, sweet potatoes, or onions for a more colorful dish.

• Spicy Kick: Add a pinch of red pepper flakes for a bit of heat, or drizzle with sriracha before serving.

• Dairy-Free: For a dairy-free version, skip the parmesan or use a plant-based cheese substitute.

Storage/Reheating

• Storage: This recipe is best enjoyed fresh but can be kept in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for about 10 minutes to bring back some of the crispiness.

FAQs

Can I use frozen vegetables for this recipe?

While fresh vegetables are recommended for the best texture and flavor, frozen carrots and zucchini can be used if necessary. Just be aware that the texture might be a bit softer after roasting.

Can I make this dish ahead of time?

You can prepare the vegetables and toss them with oil and seasonings in advance, then store them in the fridge. Roast them fresh when you’re ready to serve.

How do I know when the veggies are done?

The vegetables are done when they’re tender and golden brown on the edges. You can also check the carrots for softness by poking them with a fork.

Can I add more cheese?

Absolutely! If you’re a cheese lover, feel free to add more parmesan or even try different cheeses like mozzarella or cheddar for a unique twist.

What can I serve this with?

These roasted carrots and zucchini pair beautifully with roasted meats, pasta dishes, or even served over a grain like quinoa or rice for a complete meal.

Conclusion

This Roasted Carrots and Zucchini recipe is the perfect combination of simplicity, flavor, and texture. The vegetables are seasoned with a mix of dried herbs and olive oil, then topped with crispy parmesan to create a delicious side dish that complements any meal. Whether you’re serving them with your favorite protein or enjoying them on their own, these roasted veggies are sure to be a hit at the dinner table!