Roasted Zucchini and Carrots

Roasted vegetables - zucchini & carrots

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I hope you are enjoying and embracing all that the spring season has to offer.  As the seasons change from winter to spring, I look forward to the warm weather and the newness of things to come.  Trees are blossoming and flowering bulbs are emerging from the ground here in the Pacific Northwest.   I’ve been trying to get a good head start on planting, cleaning, and organizing the yard and garden…a little progress so far. We lost a few plum trees over the winter from the heavy fallen snow.  Bill was able to remove those fruit trees and made room for a new fig tree.  I hope to have a nice harvest from it this fall.  The rain has been constant with few breaks in the sky and as a result the lush green vegetation is vibrant and new again. Change is constant and as the seasons change, so do we.


Roasted vegetables - zucchini & carrots

As I prepare to move forward and start blogging again after a long break from it, a simple blog post on how to prepare and roast young baby carrots and zucchini is a nice start.  The recipe is easy to prepare and requires almost no trimming and some peeling {optional}.  By roasting the vegetables, they caramelize and it brings out their natural sweetness. I have chosen to combine a variety of baby carrots of different colors along with baby green zucchini for a visually pleasing and pretty presentation as a side dish.

Roasted vegetables - zucchini & carrots

Roasted vegetables - zucchini & carrots


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serves 4


1  pound of mixed baby zucchini and carrots {optional – peeled}
2  tablespoons olive oil
5-6 garlic cloves {peeled}
salt and pepper to taste

{Here is a list of other vegetables that will be just as wonderful for roasting: potatoes, asparagus, green beens, mushrooms, beets, radishes, broccoli, cauliflower, fennel, cherry tomatoes, and peppers.}

Preheat oven to 400º F.

1.  Wash and dry the vegetables.  Trim off any long tips or stems.

2.  Place the vegetables and garlic cloves on a large rimmed baking sheet lined with parchment paper.

3.  Drizzle vegetables and garlic cloves with olive oil and toss to coat.

4.  Spread vegetables out in a single layer and sprinkle with salt and pepper.

5.  Bake at 400º F for 25 to 30 minutes until tender.

Roasted vegetables - zucchini & carrots

A healthy and simple side dish to make this spring.

· print recipe ·

Other recipes you might like:
roasted butternut squash soup
roasted potatoes & haricots verts

Posted by Kay

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