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+ servings
5 from 10 votes
baking pan with roasted potatoes, carrots, and zucchini

Roasted Potatoes and Carrots

4 4 2
WW Freestyle: 4
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Wholesome, rustic roasted potatoes and carrots are dressed with olive oil, black pepper, and garlic and baked with fresh zucchini.
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 144
Author: Katerina | Diethood


  • 1 pound baby red potatoes, quartered
  • 4 large carrots, cut into 2 inch pieces
  • 3 tablespoons olive oil, divided
  • ½ teaspoon seasoned salt
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Fresh ground black pepper, to taste
  • 2 zucchini, 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


  • 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.
  • Remove from oven.
  • Taste for salt and adjust.
  • Garnish with parsley.
  • Serve warm.
Nutrition Facts
Roasted Potatoes and Carrots
Amount Per Serving
Calories 144 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 241mg10%
Potassium 650mg19%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 5g6%
Protein 3g6%
Vitamin A 6936IU139%
Vitamin C 21mg25%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: roasted potatoes and carrots, roasted vegetables, thanksgiving side dish