Herb Roasted Zucchini and Carrots

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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!

Herb Roasted Zucchini and Carrots

12 Top-Rated Vegetarian Recipes

Yields: 4 servings | Serving Size: 1 cup | Calories: 94 | Total Fat: 5g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 334mg | Carbohydrates: 11g | Fiber: 3g | Sugar: 4g | Protein: 2g | SmartPoints (Freestyle): 3 |


  • 2 heaping cups zucchini slices
  • 1 heaping cup yellow squash slices
  • 2 cups carrot slices
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons fresh thyme leaves
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1-1/2 tablespoons extra virgin olive oil


  1. Preheat oven to 425 degrees.
  2. In a bowl, toss vegetables with olive oil, herbs, salt, and pepper.
  3. Spread vegetables evenly on a baking sheet and bake for 20-25 minutes, until crisp-tender, brown, and caramelized in places.
  4. Serve and enjoy!

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14 Comments on "Herb Roasted Zucchini and Carrots"

  1. Denise  April 16, 2017

    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!

    • Gale Compton  April 17, 2017

      Denise, So happy your family enjoyed the recipe. Thanks so much for the feedback. 🙂

  2. Teresa  April 29, 2017

    How are these reheated if you want to meal prep?

    • Emilia Horn  April 30, 2017

      You can just pop them in the microwave!

  3. Laura  July 12, 2017

    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.

  4. Morgn  April 29, 2018

    Is the nutrition info for each serving or for the recipe and 4 servings as a whole?

  5. Shirley  May 16, 2019

    Can you add the oil and let the veggies sit for awhile before putting them in the oven?

    • Nichole Furlong  May 20, 2019

      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!

  6. Karen  August 8, 2019


  7. Nancy  October 21, 2019

    This is re-energizing my veggie game. All veggies are amazing roasted if only I could remember this

  8. Penelope  January 17, 2020

    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

    • Nichole Furlong  January 18, 2020

      Thanks for the tip, Penelope!


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