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Friday, June 7, 2013

Roasted Zucchini & Carrots

I know it's summer, and roasted vegetables are probably more "appropriate" for fall, but after making the roasted cabbage slices (click here for that recipe!), I just had to try roasting something else! I had some small zucchini and carrots on hand, and decided to give it a go. 

They were a hit! The zucchini was soft and full of flavor, and the carrots were melt-in-your-mouth delicious. The carrots taste similar to sweet potato fries, but are even better. My hubby doesn't like cooked carrots or sweet potatoes, but he ate most of the carrots for dinner!

They were a bit spicy, so if you don't like too much spice, you may want to adjust the seasonings a bit.

I topped a baking sheet with a sheet of parchment and drizzled some olive oil on top.

Then I cleaned and cut the vegetables.

Put your veggies in a container that has a lid (for shaking).

Add your seasonings and some olive oil to help the seasonings stick.

Cover and shake until coated.

Lay them out on the baking sheet. Try not to let them touch, if you can.
Bake at 425 degrees for about 10-15 minutes.

After 10-15 minutes are up, flip them and roast another 10-15 minutes,
 or until they are as tender as you would like them.
(Don't overcook the zucchini too much or they will just get mushy.)

Remove from oven and serve while still hot.

Mmmm....they are making my mouth water just looking at them. :)


zucchini, cleaned and cut into strips
carrots, peeled and cut into strips
1-2 Tbsp olive oil
your choice of seasonings
(I used a hefty sprinkling of each of these: 
sea salt, fresh ground pepper, 
red pepper flakes, paprika, 
Cajun, garlic powder, and onion powder.)


Preheat oven to 425 degrees.
Toss veggies with oil and seasonings until coated.
Spread onto a baking sheet lined with parchment paper.
Roast in oven for 10-15 minutes or until bottoms are starting to turn brown.
Flip and roast another 10-15 minutes or until they have reached desired tenderness.
Serve while hot.

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