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.
Servings: 3 people
Calories: 335kcal
Ingredients
- 3 russet potatoes medium size
- 2 carrots large
- 1 zucchini medium size
- ¼ onion
- 3 tablespoon olive oil
- salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 lemon
Instructions
- Peel the carrots, potatoes, and zucchini, then rinse under running water.
- Chop the potatoes into small cubes, the carrots into medium slices, and the zucchini into larger rounds. (Smaller pieces will cook faster.)
- Cut the onion into small chunks to boost flavor.
- Place all vegetables in a large mixing bowl. Drizzle with olive oil (or avocado oil), then season with salt, black pepper, and your favorite herbs. Toss to coat evenly.
- Line a baking sheet with parchment paper and spread the veggies in a single layer. Add lemon wedges to the corners of the pan.
- Preheat the oven to 375°F (190°C).
- Roast for 30–35 minutes, or until the potatoes are golden brown with crispy, charred edges.
- Remove from the oven and squeeze the roasted lemon over the vegetables for natural sweetness.
- Optional: Sprinkle with Parmesan cheese before serving. Enjoy as a flavorful side dish or a satisfying 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.
- Italian Seasoning. Or you can make your own mix of thyme, oregano, summer savory, and rosemary.
- Lemon. Cut into wedges.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 8–10 minutes to bring back the crispiness.
- Make it a meal: Add chickpeas, tofu, or grilled chicken for extra protein and turn this side into a complete dinner.
- Flavor boost: Toss the veggies with fresh garlic or a splash of balsamic vinegar before roasting for even more depth.
Nutrition
Calories: 335kcal | Carbohydrates: 49g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 45mg | Potassium: 1255mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6947IU | Vitamin C: 46mg | Calcium: 69mg | Iron: 3mg
