Baked Carrots and Zucchini

Close Up Of Roasted Zucchini and Carrots

Baked Carrots and Zucchini

Mathea Ford, RDN, LD, MBA

Course: Side Dish

Cuisine: American, Mediterranean

Diet: Diabetic, Low Calorie, Low Salt, Vegan, Vegetarian

Prep Time: 15

Cook Time: 25

Servings: servings

Calories: 106kcal

Author: Mathea Ford, RDN, LD, MBA

Our Roasted Zucchini and Carrots recipe is a delicious and kidney-friendly side dish. Fresh vegetables are seasoned with herbs and olive oil, then roasted to perfection for a flavorful and nutritious finish.

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Equipment

Ingredients

2 cups zucchini cut into strips of 4-5 in long
2 cups carrots cut into strips of 4-5 in long
1 tablespoon oregano dried
1 tablespoon thyme dried
1 teaspoon black pepper
1 teaspoon red pepper flakes
2 tablespoon olive oil

Instructions

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.
Spread vegetables evenly on a baking sheet and bake for 20-25 minutes until crisp-tender, brown, and carmelized a little.

Video

Nutrition