Smoky Roasted Carrot and Zucchini Medley (Printable Version)
Tender roasted carrots and zucchini seasoned with smoky paprika, garlic, and Mediterranean herbs create this savory vegetable medley.
# Ingredient List:
→ Vegetables
01 - 4 medium carrots, peeled and cut into ½-inch slices
02 - 2 medium zucchini, cut into ½-inch half-moons
03 - 1 red onion, cut into wedges
→ Seasonings & Oil
04 - 3 tbsp olive oil
05 - 1½ tsp smoked paprika
06 - 1 tsp garlic powder
07 - ½ tsp dried thyme
08 - ½ tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp ground black pepper
→ Garnish
11 - 2 tbsp chopped fresh parsley
12 - 1 tsp lemon zest
# How to Make It:
01 - Preheat your oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, zucchini, and red onion.
03 - In a small bowl, whisk together olive oil, smoked paprika, garlic powder, thyme, oregano, salt, and black pepper.
04 - Pour the seasoning mixture over the vegetables and toss until evenly coated.
05 - Spread the vegetables in a single layer on the prepared baking sheet.
06 - Roast for 25–30 minutes, stirring once halfway, until the carrots are tender and edges are golden.
07 - Remove from oven, transfer to a serving dish, and garnish with fresh parsley and lemon zest if desired. Serve warm.
# Expert Advice:
01 -
- The smoked paprika creates this incredible depth that makes vegetables feel like a treat instead of an obligation
- It comes together in minutes but tastes like something that simmered all day
02 -
- Dont crowd the pan or the vegetables will steam instead of roast
- The stirring halfway through is crucial for even browning
03 -
- A pinch of chipotle powder takes the smokiness to another level
- Cut vegetables uniformly so they finish cooking at the same time