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Oven Roasted Carrots & Zucchini


Healthy and tasty way to eat your veggies! Roasting the carrots and zucchini brings out the flavors. Try different seasonings to find different combinations your family will like.

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Rate this recipe 4.3/5 (23 Votes)


  • 4 large carrots
  • 1 large zucchini
  • Olive oil
  • Salt and pepper, to taste


Servings 8
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

Preheat oven to 425°F.

Cut the carrots and zucchini into 3-inch sticks, making sure they are even in thickness.

Line a baking tray with baking paper and a light layer of olive oil.

Season with salt and pepper. If you want to be adventuresome, try some of these spices! Paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is a great option too – Italian, Mexican, Old Bay – you know, just not all at once.

Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.

Spread your seasoned veggies over your lined tray and roast, tossing halfway through, for about 20 minutes or until golden and slightly browned at the edges.

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