Go Back
To create the perfect Colorful Roasted Veggie Medley, understanding the base ingredients is key. Each vegetable brings its own unique flavor and nutritional profile to the dish, allowing you to tailor it to your taste preferences. Let’s explore some of the star ingredients that make this medley so special.

Easy Roasted Potatoes, Carrots & Zucchini Recipe

Discover the vibrant world of the Colorful Roasted Veggie Medley, a nutritious dish that not only delights the eyes but also tantalizes the palate. This medley features a variety of fresh vegetables like potatoes, carrots, and zucchini, roasted to perfection with flavorful seasonings. Whether you're looking for a healthy side dish or a colorful main, this recipe is easy to prepare and adaptable to any diet. Enjoy a nutritious feast that celebrates the beauty and flavors of vegetables!
Print Recipe Pin Recipe

Ingredients
  

4 medium-sized potatoes (Yukon Gold or red), cubed

3 large carrots, sliced into rounds

2 medium zucchinis, cut into half-moons

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley (for garnish, optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Vegetables: Wash and cut the potatoes, carrots, and zucchinis as described. Try to keep the sizes uniform for even cooking.

      Season the Vegetables: In a large mixing bowl, combine the cubed potatoes, sliced carrots, and zucchini. Drizzle with the olive oil and sprinkle in the garlic powder, onion powder, thyme, rosemary, salt, and pepper. Toss everything together until all the veggies are well-coated with the oil and seasonings.

        Arrange on Baking Sheet: Spread the seasoned vegetables out in a single layer on a large baking sheet. Make sure there’s some space between the pieces to ensure they roast instead of steam.

          Roast the Vegetables: Place the baking sheet in the preheated oven. Roast for about 25-30 minutes, stirring halfway through, until the veggies are tender and golden brown. A fork should easily pierce the potatoes and carrots.

            Garnish and Serve: Once roasted to perfection, remove from the oven. Garnish with freshly chopped parsley if desired. Serve hot as a side dish to any main course or enjoy as a healthy snack!

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4