Roasted Carrots and Zucchini
This easy Roasted Carrots and Zucchini recipe makes a delicious vegetable side dish the whole family will love. Gluten-free, dairy-free, and vegan.
Servings 4
Calories 99kcal
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.
Notes
To store: Keep any leftover roasted veggies in an airtight container in the refrigerator for 2-3 days.
Nutrition
Serving: 1cup | Calories: 99kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 185mg | Potassium: 408mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7847IU | Vitamin C: 20mg | Calcium: 35mg | Iron: 1mg