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–+ servings
Make our Herb Roasted Zucchini and Carrots for during the week or for the holidays!
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4.69 from 32 votes
SkinnyMS

Herb Roasted Zucchini and Carrots

Take advantage of those fresh garden vegetables and cook up this yummy side dish for dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Side Dish
Cuisine: Universal
Keyword: Low-Carb, Plant-Based, Vegetarian
Servings: 4 people
Calories: 94kcal
Author: SkinnyMs.

Ingredients

US Customary - Metric
  • 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

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

Serving: 1cup | Calories: 94kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 334mg | Fiber: 3g | Sugar: 4g |
SmartPoints (Freestyle): 3
SmartPoints (Freestyle): 3