Description
A simple and flavorful recipe for roasted carrots and zucchini, enhanced with dried herbs, garlic powder, and freshly grated Parmesan cheese. This easy side dish is perfect for a healthy weeknight dinner, offering tender yet slightly crispy vegetables with a bright finish of fresh lemon juice.
Ingredients
Scale
Vegetables
- 3 large carrots (about 2 heaping cups chopped)
- 2 medium-large zucchini
Seasonings & Toppings
- 2 Tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp garlic powder
- 1/2 cup freshly grated Parmesan cheese (recommend Parmigiano-Reggiano)
- 1/2 a lemon (for fresh juice)
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the vegetables.
- Prepare Vegetables: Peel the carrots and chop them into roughly 1/4-inch rounds. Slice the zucchini into approximately 1/2-inch thick rounds to ensure even cooking, as zucchini cooks faster than carrots.
- Toss Vegetables with Seasonings: Place the chopped carrots and zucchini on a large baking sheet. Drizzle with olive oil and sprinkle dried thyme, dried basil, and garlic powder over them. Toss well to evenly coat the vegetables. Spread them out in a single layer. Sprinkle half of the grated Parmesan over the vegetables now. Avoid adding salt at this stage to prevent excess moisture from the zucchini.
- First Bake: Roast the vegetables in the preheated oven for 15 minutes. This step starts the cooking and allows the Parmesan to begin crisping.
- Toss and Add Remaining Cheese: Remove the baking sheet and toss the veggies gently to turn them. Sprinkle the remaining Parmesan over the top. This will add additional flavor and crispy cheese texture.
- Second Bake: Return the baking sheet to the oven and roast for another 10-15 minutes, depending on how tender and browned you prefer your vegetables.
- Season and Serve: Once done, transfer the roasted vegetables to a serving plate. Season with salt and pepper to taste, then squeeze fresh lemon juice over them to brighten the flavors. Optionally, garnish with fresh basil or parsley. Serve immediately to enjoy the crispy Parmesan bits and perfectly roasted veggies.
Notes
- Do not salt the vegetables before roasting as it can draw out moisture, making the zucchini soggy.
- Use freshly grated Parmigiano-Reggiano for best flavor and texture.
- You can adjust the roasting time slightly depending on your preferred vegetable tenderness.
- Fresh lemon juice at the end enhances the overall flavor balance.
- Garnishes like fresh basil or parsley add a nice herbal finish but are optional.
