Oven-roasted carrots and zucchini

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5 min


4 servings

* PLUS Roasting Time: 30 minutes
Oven-roasted carrots and zucchini

© Royalty-Free/Masterfile


  • 454-g bag baby carrots , or 4 to 6 large carrots, sliced
  • 2 garlic cloves , minced, or 1 1/2 tsp bottled chopped garlic
  • 3 tbsp bottled sun-dried tomato salad dressing
  • 1/2 tsp salt


  • Preheat oven to 400F (200C). Line a baking sheet with foil. In a medium-size bowl, toss carrots with garlic, salad dressing and salt. Turn onto pan. Roast until carrots are lightly glazed, about 20 minutes. Stir halfway through cooking.
  • Meanwhile, slice zucchini into rounds, about 3/4 inch (2 cm) thick. After carrots have roasted 20 minutes, add zucchini. Stir and spread out in a single layer. Continue roasting until zucchini is done as you like, 10 to 15 minutes. Great with Delectable Dijon Chicken (also in the Recipe File).

Nutrition (per serving)

  • Calories
  • 94,
  • Protein
  • 1.7 g,
  • Carbohydrates
  • 14 g,
  • Fat
  • 4.2 g,
  • Fibre
  • 3.3 g,

Love vegetables but hate all that chopping and prepping? Here?s the time saver: a bag of baby carrots, a couple of zucchini and a few bottled condiments. Pop it all in the oven for a simple, satisfying side dish.

Tomorrow’s lunch

Chop roasted carrots and zucchini into bite-size pieces and add to your favourite canned soup, or toss with salad greens and canned tuna and a squeeze of lemon.