When it comes to healthy side dishes, roasted veggies are a no-brainer.
Add volume, nutrients, and color to any main course by whipping up our lovely herb roasted zucchini and carrots. When it comes to healthy side dishes, roasted veggies are a no-brainer. Not only are they good for you, but they taste amazing as well. This must-try recipe is also a breeze to make, so there’s really no excuse not to try it!
Crunchy, Caramelized Veggies
You may think that 35 minutes seems like a long time to make a vegetable side dish, but keep in mind that most of the time is spent in the oven. Plus, the longer cook time adds to the flavor so be patient. It’ll be worth it!
The roasting process is an important one when it comes to preparing this recipe because it allows the juices to release from the vegetables, allowing them to caramelize and become sweet. The end result is a crispy-on-the-outside, soft-on-the-inside texture that will tantalize your taste buds.
A Hefty Dose of Nutrients
Obviously, the vegetables are the star of this side dish show! One serving of this recipe contains fewer than 100 calories while offering a boatload of nutrients. Zucchini, yellow squash, and carrots are all excellent sources of fiber, a nutrient that promotes healthy digestion and aids in weight loss.
Zucchini and yellow squash are also great sources of vitamin C, an essential nutrient that’s necessary for growth, wound healing, and proper immune function. Additionally, carrots provide a hefty dose of vitamin A, which is vital for eye health.
Three Easy Steps to Roasted Zucchini and Carrots
There are only three steps involved in making this super simple recipe. It’s a yummy dish that even beginners can make with ease!
Begin by preheating the oven to 425 degrees Fahrenheit. While the oven is heating, wash and slice your squash and carrots. Toss the sliced vegetables with olive oil, herbs, salt, and pepper in a large bowl. After mixing, spread the vegetables evenly on a baking sheet and bake for 20-25 minutes, until they’re crispy on the outside, tender on the inside, and brown and caramelized all over.
The Perfect Side Dish for Any Meal or Occasion
This recipe pairs perfectly with any weeknight meal. You can serve it with chicken, turkey, fish, steak, or even pasta dishes! That said, our herb roasted zucchini and carrots recipe is a holiday favorite in our family, and it makes an appearance on the table every Thanksgiving.
Here are a few of our favorite main dishes to pair it with:
- Here’s How to Cook the Perfect Turkey
- Skillet Balsamic Glazed Chicken and Potatoes
- Easy Pesto Salmon
- Slow Cooker Everything Beef
- 5-Ingredient Spinach and Pasta Alfredo
Herb Roasted Zucchini and Carrots
- 2 cups zucchini sliced, optional yellow squash
- 1 cup yellow squash sliced
- 2 cups carrots sliced
- 1 tablespoon oregano fresh, chopped
- 2 tablespoons thyme leaves fresh
- 1/2 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons extra virgin olive oil
- Preheat oven to 425 degrees.
- In a bowl, toss vegetables with olive oil, herbs, salt, and pepper.
- Spread vegetables evenly on a baking sheet and bake for 20-25 minutes, until crisp-tender, brown, and caramelized in places.
- Serve and enjoy!
Have you made this recipe?
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Editor’s note: This post was originally published on March 18, 2016.
I made these for Easter Dinner today. I did not have the fresh herbs so used half the amount of dried. They were so delicious. I loved them and the family also liked them. I thought I would have quite a lot of leftovers with only five people and lots of food but really only had a couple servings. These veggies are delicious and will be a recipe I will make often as I love zucchini and cooked carrots. Thank you!
Denise, So happy your family enjoyed the recipe. Thanks so much for the feedback. 🙂
How are these reheated if you want to meal prep?
You can just pop them in the microwave!
I made these veggies tonight and they were delicious! All I had was dried herbs so that’s what I used. I can’t wait to make again with fresh herbs! I also added onion & yellow & red tomatoes because I needed to do something with them. Definitely a weekly staple in this house.
Laura, Great! Thank you for the feedback. 🙂
Is the nutrition info for each serving or for the recipe and 4 servings as a whole?
Morgan, Each serving.
Can you add the oil and let the veggies sit for awhile before putting them in the oven?
We would not recommend this, if you let the veggies sit in the oil they will begin to absorb the oil and your finished roasted veggies will be greasy. Especially the zucchini!
This is re-energizing my veggie game. All veggies are amazing roasted if only I could remember this
Cut and sprinkle the zucchini with salt and let the drain their water for few hours then follow recipe. They will be much more tasty
Thanks for the tip, Penelope!
I made this for a dinner party tonight. It’s super easy to make and tastes good. I wanted to post a pic, but it won’t let me.
Cathy, Thank you for the feedback. I would love to see your photo. I’ll send you an email. 🙂
This was easy and tasty! Will make again!
We’re so glad you liked it! Thanks for the review.
This was easy and tasty. The zucchini cooked a bit fast, but we took it out of the oven before the recommended time and covered it to keep warm while the main course finished cooking.