Roasted Carrots and Zucchini Recipe

A plate of roasted zucchini and carrots on the table with a lemon wedge.

Roasted Carrots and Zucchini Recipe

This Roasted Zucchini and Carrots recipe uses a simple foil-first method to get the carrots perfectly tender without turning the zucchini to mush. Tossed with olive oil, whole garlic cloves, and fresh thyme, then finished with a squeeze of bright lemon juice, it's an effortless vegan side dish that's ready in under an hour.

Prep Time 10

Cook Time 40

Total Time 50

Servings - 4 servings

Calories 115kcal

Ingredients

▢ ½ pound carrots scrubbed and sliced about an ⅛ inch thick
▢ ½ pound zucchini sliced about ¼ inch thick
▢ 1 ½ tablespoons olive oil
▢ ½ teaspoon sea salt
▢ ¼ teaspoon black pepper
▢ 5-6 cloves garlic cut in half or quarters
▢ 3-4 thyme sprigs for roasting
▢ Thyme or parsley chopped for garnish
▢ Lemon wedges for squeezing

Instructions

Preheat the oven to 400°F.
Toss carrots and zucchini with oil and season with salt and pepper.
½ pound carrots, ½ pound zucchini, 1 ½ tablespoons olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper
Place the vegetables in a roomy baking dish or roasting pan with the garlic and thyme sprigs.
5-6 cloves garlic, 3-4 thyme sprigs for roasting
Cover tightly with aluminum foil, and bake for 20 minutes uncover and cook for 20 minutes longer to brown the carrots and zucchini. Flip after the first 20 minutes and halfway through the second 20 minutes to brown both sides of the veggies.
Serve garnished with chopped thyme and lemon wedges for squeezing over the vegetables.
Thyme or parsley, Lemon wedges

Notes

Cut at different thicknesses. Slice carrots to about ⅛ inch and zucchini to ¼–½ inch. The thicker zucchini slices hold their shape while the thinner carrots catch up in cooking time.
Start covered, finish uncovered. Cover tightly with foil for the first 20 minutes, then remove for the final 20. This softens the carrots without burning and caramelizes both vegetables at the end.
Season lightly before roasting. Salt draws moisture out of the zucchini. Go light going in and adjust seasoning after roasting once the moisture has cooked off.
Give the vegetables space. Spread everything in a single layer with room between pieces. Crowded vegetables steam instead of roast and won't get those caramelized edges.

Nutrition