This easy Roasted Carrots and Zucchini recipe makes a delicious vegetable side dish the whole family will love. Gluten-free, dairy-free, and vegan.
Are you looking for a quick and healthy addition to your weeknight meal? This simple recipe for roasted zucchini and carrots is the perfect solution.
By letting the oven do the work, you can easily roast vegetables perfectly in just a few steps. Packed with flavor and nutrients, this roasted vegetable recipe makes a great side dish that pairs well with almost any main course.
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Why you'll love this recipe
- Easy recipe
- Gluten-free and dairy-free
- Minimal ingredients
Ingredients and substitutions
Here are a few quick notes about the key ingredients in this recipe. You can see a complete ingredient list and instructions in the recipe card below.
Zucchini and yellow squash - Fresh zucchini or a mix of zucchini and yellow squash. These summer squash are a great low-carb source of dietary fiber, vitamins like vitamins C and A, and minerals like potassium and magnesium.
Carrots - Use medium to large carrots.
Olive oil - Extra virgin olive oil or avocado oil works well.
Garlic powder, dried thyme, dried rosemary - These gluten-free pantry seasonings make this a quick and easy prep process.
Step-by-step instructions
Step 1: Place the zucchini and carrot slices in a large bowl. Drizzle with olive oil and toss to coat evenly. Add the garlic powder, dried thyme, rosemary, salt, and pepper. Toss again until the vegetables are well coated with the seasoning.
Step 2: Arrange the vegetables in an even layer on the parchment paper-lined sheet pan. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the pre-heated oven for 20-25 minutes, or until the vegetables are tender and lightly browned around the edges.
Recipe tip
Make sure the veggies are evenly spaced so they roast rather than steam.
Serving suggestions
This roasted vegetable recipe makes the perfect side dish for your favorite meat or plant-based protein. It is a great addition to pasta sauce or tossed into pasta dishes.
More easy vegetable recipes
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📖 Recipe
Roasted Carrots and Zucchini
Ingredients
- 2 medium zucchinis, sliced into rounds green or mix of green and yellow squash
- 3 large carrots, peeled and sliced into rounds
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¾ teaspoon dried thyme
- ¾ teaspoon dried rosemary
- ¼ teaspoon salt to taste
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- Place the zucchini and carrot slices in a large bowl. Drizzle with olive oil and toss to coat evenly. Add the garlic powder, dried thyme, dried rosemary, salt, and pepper. Toss again until the vegetables are well coated with the seasoning.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Make sure they are evenly spaced so they roast rather than steam.
- Roast in the oven for 20-25 minutes, or until the vegetables are tender and lightly browned around the edges.
- Remove from the oven and transfer to a serving dish.
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