Oven Roasted Potatoes and Carrots with Onion and Zucchini
These oven-roasted potatoes and carrots with onion and zucchini are an easy healthy dinner choice or a delicious side dish. Sprinkle them with olive oil, dried herbs, salt, and black pepper for a great nutritious option for the whole family.
Are Potatoes Low Calorie?
There is nothing easier than cutting and popping the veggies in the oven. You get a perfectly balanced meal the whole family will love. And especially if you are following a low-calorie diet. These veggies will become your close friends. Especially potatoes and other root vegetables 😏.
Some people might argue that you should limit eating potatoes. I’m afraid I have to disagree! You do not have to limit their consumption if the potatoes are cooked correctly, as they offer great nutritional value. For more nutrition information, please read my BABY POTATOES RECIPE. However, this does not apply to french fries because of the amount of oil used to prepare them. So, if cooked correctly, potatoes are low in calories and provide a decent amount of protein and dietary fiber so that you will feel full for longer.
The kind of potatoes also matters if you wish to include them on your weight loss food list. And one of my favorites, russet potatoes, made it into the 4 highest-ranked potato varieties by nutrient density.
Before putting the vegetables in the oven, it is essential to coat them well with oil and spices. This is best done in a large bowl. Start with russet potatoes (or Yukon gold potatoes), larger carrots, onion, and zucchini. Chop them into smaller pieces, and add little oil of your choice. I like using olive oil, but avocado oil goes excellent as well. Add salt and black pepper to taste and herbs of your choice.
You can get creative with your roasted veggies and use dried herbs or fresh herbs.
I sometimes like to add fresh rosemary at the bottom of the baking pan or to add a lemon zest right before baking. Fresh parsley is also an excellent option for a delicious flavor combination and Italian seasoning. I used Herbs de Provence mix in this recipe, which includes thyme, oregano, summer savory, and rosemary.
Prepare a baking sheet pan, line it with parchment paper, and spread the veggies into a single layer. Add lemon wedges in each corner of the baking pan, and when baked, squeeze the juice of the baked lemon over the veggies for a beautiful natural sweetness. There is no better dressing than this!
Since vegetables will take different times to cook thoroughly, chopping them into different sizes is the best way to optimize the cooking time. In this recipe, four vegetable varieties will be cooked simultaneously – potatoes, carrots, onion, and zucchini. Since potatoes take the most time to cook, you should cut them into the smallest pieces, followed by medium carrots and the largest zucchini rounds. The smaller the pieces, the faster they will bake. I typically chop onions into small chunks as they are great for enhancing the flavor. Heat the oven to 375 degrees f (190 degrees c) and bake for about 30-35 minutes or until potatoes are golden brown and showing crispy and charred bits at the edges. As an optional step, sprinkle with parmesan cheese and enjoy these roasted vegetables with lots of flavor as a fantastic side dish.
Roasted Potatoes and Carrots Ingredients
- Russet potatoes. You can also use Yukon potatoes or yellow potatoes. I think russet potatoes give the best roasted potatoes flavor and texture.
- Onion. Any onion variety will be a great option here.
- Carrots. I typically peel the carrots right before using them, but you can also use a bag of pre-sliced carrots; just make sure they are cut into thick slices. You can even use baby carrots, but make sure to cut them in half or use them whole.
- Zucchini. You can also use yellow squash.
- Salt and black pepper to taste.
- Herbs de Provence mix. Or you can make your own mix of thyme, oregano, summer savory, and rosemary.
- Lemon. Cut into wedges.
- Olive oil. Or you can use avocado oil.
Roasted Potatoes and Carrots with Onion and Zucchini Preparation Steps
Time needed: 45 minutes
This amount is enough for 2-3 people.
- Step 1
Peel the carrots, potatoes, and zucchini using a peeler and wash them under running water.
- Step 2
Using a knife, chop potatoes into the smallest pieces, followed by medium carrots and the largest zucchini rounds. The smaller the pieces, the faster they will bake.
- Step 3
Chop onions into small chunks, as they are great for enhancing the flavor.
- Step 4
Add chopped vegetables to a large mixing bowl. Add the oil of your choice. I like using olive oil, but avocado oil goes excellent as well.
- Step 5
Add salt and black pepper to taste and herbs of your choice.
- Step 6
Prepare a baking sheet pan, line it with parchment paper, and spread the veggies into a single layer.
- Step 7
Add lemon wedges in each corner of the baking pan.
- Step 8
Heat the oven to 375 degrees f (190 degrees c).
- Step 9
Bake for about 30-35 minutes or until potatoes are golden brown, showing crispy and charred bits at the edges.
- Step 10
Take the baking pan out of the oven and squeeze the juice of the baked lemon over the veggies for a beautiful natural sweetness.
- Step 11
As an optional step, sprinkle with parmesan cheese and enjoy these roasted vegetables with lots of flavor as a fantastic side dish or a vegetarian meal.
If you like this Roasted Potatoes and Carrots with Onion and Zucchini Recipe, here are some other easy and healthy recipes to try:
- Almond Flour Tomato Fritters (Easy Pan-Fried)
- EASY VEGETARIAN SWEET POTATO SOUP WITH ZUCCHINI & CARROTS
- EASY OVEN-BAKED POTATO WITH GREEN ONION AND SOUR CREAM
- SIMPLE STIR-FRY BROCCOLI WITHOUT MEAT
- OVEN-BAKED BRUSSELS SPROUTS WITH PROSCIUTTO
- BABY POTATOES RECIPE
Roasted Potatoes and Carrots With Onion and Zucchini
Ingredients
- 3 russet potatoes medium size
- 2 carrots large
- 1 zucchini medium size
- 1/4 onion
- 3 tbsp olive oil
- salt and pepper to taste
- 1 tsp herbes de provence
- 1 lemon
Instructions
- Peel the carrots, potatoes, and zucchini using a peeler and wash them under running water.
- Using a knife, chop potatoes into the smallest pieces, followed by medium carrots and the largest zucchini rounds. The smaller the pieces, the faster they will bake.
- Chop onions into small chunks, as they are great for enhancing the flavor.
- Add chopped vegetables to a large mixing bowl. Add the oil of your choice. I like using olive oil, but avocado oil goes excellent as well.
- Add salt and black pepper to taste and herbs of your choice.
- Prepare a baking sheet pan, line it with parchment paper, and spread the veggies into a single layer.
- Add lemon wedges in each corner of the baking pan.
- Heat the oven to 375 degrees f (190 degrees c).
- Bake for about 30-35 minutes or until potatoes are golden brown, showing crispy and charred bits at the edges.
- Take the baking pan out of the oven and squeeze the juice of the baked lemon over the veggies for a beautiful natural sweetness.
- As an optional step, sprinkle with parmesan cheese and enjoy these roasted vegetables with lots of flavor as a fantastic side dish or a vegetarian meal.
Video
Notes
- These are nutrition facts for 1 serving of this recipe. Total servings for this recipe: 3 people.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
- Russet potatoes. You can also use Yukon potatoes or yellow potatoes. I think russet potatoes give the best roasted potatoes flavor and texture.
- Onion. Any onion variety will be a great option here.
- Carrots. I typically peel the carrots right before using them, but you can also use a bag of pre-sliced carrots; just make sure they are cut into thick slices. You can even use baby carrots, but make sure to cut them in half or use them whole.
- Zucchini. You can also use yellow squash.
- Salt and black pepper to taste.
- Herbs de Provence mix. Or you can make your own mix of thyme, oregano, summer savory, and rosemary.
- Lemon. Cut into wedges.
