Herb Roasted Zucchini and Carrots

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When it comes to delectable side dishes, roasted veggies are a no-brainer.

12 Top-Rated Vegetarian Recipes

Break out the veggies and whip up some lovely Herb Roasted Zucchini and Carrots! When it comes to delectable side dishes, roasted veggies are a no-brainer. This is one of the most versatile side dishes on SkinnyMs., and the cooking time adds to its flavor. The roasting process allows juices and sweetness to release from the vegetables, which caramelize when cooked.

Scrumptious veggies flaunt a crispy-on-the-outside, soft-on-the-inside texture that will tantalize your taste buds. After mixing raw produce with a few spices and a dash of oil, pop the veggie blend in the oven and allow the appliance to work its roasting magic. Delicious!

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Herb Roasted Zucchini and Carrots

Take advantage of those fresh garden vegetables and cook up this yummy Roasted Zucchini and Carrots dish for dinner.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 4 people
Serving Size 1 cup
Course Dinner, Side Dish
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 2 cups zucchini sliced
  • 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

Instructions

  • 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!

Nutrition Information

Serving: 1cup | Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 334mg | Fiber: 3g | Sugar: 4g |
SmartPoints (Freestyle): 3
Keywords Low-Carb, Plant-Based, Vegetarian

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14 Comments

  1. 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!

  2. 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.

    1. 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!

  3. 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

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