2zucchini,sliced into 1 inch thick pieces and then each slice cut into half moons
Salt,to taste, for the zucchini
Chopped fresh parsley,for garnish
Instructions
Preheat oven to 400˚F.
Line a large baking sheet with parchment paper and set aside.
In a large bowl combine potatoes, carrots, 2-½ tablespoons olive oil, seasoned salt, garlic powder, oregano, thyme, and black pepper; toss to combine.
Transfer to previously prepared baking sheet and roast for 20 minutes, stirring the potatoes and carrots halfway through cooking.
Meanwhile, in a mixing bowl combine sliced zucchini, remaining olive oil, and sprinkle with salt. Mix to combine.
Add the zucchini to the baking sheet with the rest of the vegetables and continue to roast for 15 to 20 more minutes, or until veggies are tender. Stir halfway through cooking.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish
Cuisine: American
Keyword: roasted potatoes and carrots, roasted vegetables, thanksgiving side dish