Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
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.
Calories: 144 kcal | Carbohydrates: 18 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 241 mg | Potassium: 650 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 6936 IU | Vitamin C: 21 mg | Calcium: 36 mg | Iron: 1 mg
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.