Roasted Zucchini, Onions, and Carrots

As you can tell, I love any vegetable roasted with garlic powder, salt, pepper and olive oil. You just can’t go wrong. I was just going to make roasted zucchini to have with our meal of panko pork and applesauce, however, I had carrots sitting in the fridge so I threw those in there too. This is such a simple, tasty recipe. It is also nice because you use whatever veggies you have on hand and can vary the amount you make so easily. I used 2 zucchini, 2 small yellow onions, and 4 carrots.


  • Zucchini
  • Carrots, peeled
  • Yellow Onions
  • Garlic powder
  • Salt and pepper
  • Or really any other veggies you have on hand: eggplant, tomatoes, broccoli, asparagus, yellow squash


Cut all veggies into inch sized pieces (except the onions – cut the onion in half, then lay the flat side down and cut into slices about ½ inch thick).

Lay veggies on a baking sheet. Drizzle a generous amount of extra virgin olive oil on top and sprinkle with garlic powder, salt and pepper. Toss around to evenly coat the veggies.

Stick in a 400° oven and bake until nice and browned about 15-20 minutes (stir the veggies once or twice). Serve with whatever you want – perhaps a chicken of some sort, steak, or even serve over pasta or couscous and top with parmesan.


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