Roasted Zucchini and Carrots

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Looking for a delicious and kidney-friendly side dish? Our Roasted Zucchini and Carrots recipe is perfect for those managing Chronic Kidney Disease (CKD). This simple yet flavorful dish combines the earthy sweetness of carrots with the mild, fresh taste of zucchini, all enhanced by a blend of oregano, thyme, and a hint of red pepper flakes for a touch of heat. Tossed in heart-healthy olive oil and roasted to perfection, these vegetables come out crisp-tender and beautifully caramelized. Easy to prepare and packed with nutrition, this recipe makes a wonderful addition to any meal plan.

perfeftly done Roasted Zucchini and Carrots

This Roasted Zucchini and Carrots recipe is popular for its suitability for CKD patients, featuring low-potassium and low-phosphorus ingredients. With common, easy-to-find vegetables and spices, it’s accessible and convenient, requiring minimal prep work.

The flavorful blend of oregano, thyme, and red pepper flakes enhances the dish without high-sodium seasonings. Using heart-healthy olive oil and nutrient-rich vegetables, this nutritious and visually appealing side dish is a favorite for anyone seeking a healthy, delicious, and kidney-friendly option.

If you really love this dish, then you are going to enjoy making this Mediterranean Quinoa Salad too! And if you want a saucy topping for this recipe, try our red pepper pesto recipe.

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Ingredients
Instructions
Substitutions
Variations
Storage
Top tip
FAQs about Roasted Carrots and Zucchini
Other Kidney Friendly Side Dishes
Other Kidney Friendly Recipes

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Ingredients

Our Roasted Zucchini and Carrots recipe features a selection of fresh and flavorful ingredients that are perfect for a kidney-friendly diet. Here's what you'll need:

Zucchini: Brings a mild, fresh flavor and tender texture to the dish.
Carrots: Add a natural sweetness and vibrant color.
Oregano: Infuses an earthy aroma and taste.
Thyme: Provides a subtle, savory note.
Black pepper: Adds a hint of spice and depth.
Red pepper flakes: Give a touch of heat and excitement.
Olive oil: Ensures the vegetables are roasted to perfection, with a healthy and delicious finish.

See recipe card for quantities.

Instructions

Follow these simple steps to create our delicious Roasted Zucchini and Carrots. This easy-to-make recipe will have your vegetables perfectly roasted and full of flavor in no time.

Preheat oven to 425'. Place a piece of parchment paper on a baking sheet.

In a bowl, toss the vegetables with the oregano, thyme, pepper, and red pepper flakes with the olive oil.

Hint: For an extra burst of flavor, try marinating the zucchini and carrots in the olive oil and spices for 15-20 minutes before roasting. This will help the vegetables absorb the seasonings more thoroughly.

perfectly done Roasted Zucchini and Carrots.

Substitutions

If you're looking to switch things up while keeping the recipe kidney-friendly, here are three great substitutions to try. These alternatives will provide similar flavors and textures while adhering to a CKD-friendly diet:

Bell Peppers - Use bell peppers instead of zucchini for a sweet and colorful variation.
Parsnips - Substitute parsnips for carrots to add a slightly nutty and sweet flavor.
Basil - Swap out oregano for dried basil to bring a fresh and aromatic twist.

These substitutions will keep the dish both delicious and suitable for managing your kidney health.

Variations

For a delightful twist on our Roasted Zucchini and Carrots recipe, try these three variations. Each one offers a unique flavor profile while staying kidney-friendly:

Herb Mix - Replace oregano and thyme with a mix of rosemary and sage for an earthy, aromatic flavor.
Citrus Zest - Add a sprinkle of lemon or orange zest to the olive oil mixture for a bright, citrusy note.
Garlic and Parmesan - Toss in some minced garlic and a light sprinkle of grated Parmesan cheese before roasting for a savory, cheesy finish.

These variations will keep your meals exciting and flavorful while maintaining kidney health benefits.

Storage

Refrigeration - Store the cooled vegetables in an airtight container in the refrigerator for up to 4 days. This keeps them fresh and ready for a quick reheat.
Freezing - If you want to keep them for longer, freeze the cooled vegetables in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months, but may lose some crispness.
Vacuum Sealing - For optimal freshness, use a vacuum sealer to remove air and store the vegetables in a vacuum-sealed bag. This method helps preserve flavor and texture for up to 6 months in the freezer.

Top tip

For an extra burst of flavor, try roasting your vegetables with a splash of lemon juice or a sprinkle of fresh parsley just before serving. This adds brightness and freshness to your dish while remaining kidney-friendly.

close up of Roasted Zucchini and Carrots.

FAQs about Roasted Carrots and Zucchini

Can I use fresh herbs instead of dried ones?

Yes, you can use fresh herbs like oregano and thyme in place of dried. Just double the amount, as fresh herbs are less concentrated.

Can I substitute other vegetables in this recipe?

Absolutely! Vegetables like bell peppers, parsnips, or squash work well as substitutes while keeping the dish kidney-friendly.

How can I adjust the spiciness of the recipe?

To make the dish milder, reduce or omit the red pepper flakes. For more heat, increase the amount according to your taste.

Other Kidney Friendly Side Dishes

Looking for other recipes like this? Try these:

Other Kidney Friendly Recipes

These are my favorite dishes to serve with Carrots and Zucchini Roasted:

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