Oven Roasted Carrots and Zucchini

Slow Cooker Sticky Chicken Drumsticks

So this is the second part of tonight’s dinner: oven roasted carrots and zucchini. I have to admit that the carrots came out great but the zucchini came out a bit mushy. Mom was saying that I should have sprinkled some salt on the zucchini and let it sit for a bit before roasting them so some of the water comes out. Now I know for next time.

Carrots serves 6-7 (I had seconds…), zucchini serves 5-6 (I also had seconds…)


  • 4 mega carrots, peeled and grated to 4 inches in length x 1/2″ x 1/2″
  • 3 medium-large sized zucchini, grated to 4 inches in length x 1/2″ x 1/2″
  • Virgin olive oil
  • 1-2 tablespoons of sea salt or Kosher salt
  • 3-4 tablespoons of parmesan cheese, grated

Roasted Carrots and Zucchini


Preheat oven to 350F.

Cover two baking sheets with aluminum foil. Place the carrots and zucchini on each of the sheets. Drizzle the olive oil over both vegetables and toss the vegetables to coat with the oil. Lay them out evenly. Sprinkle some sea salt over the carrots, and some parmesan on the zucchini.

Place both baking sheets in the oven for 10 minutes. Turn them over and bake for another 5-10 minutes or until the vegetables are tender and browned around the edges.


Click here for the chicken recipe!


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