Baked potatoes, carrots, and zucchini, a delicious and healthy side dish that combines the sweetness of the vegetables with the crunchiness of baking.
The recipe for this side dish is really simple and quite economical.
You can serve these warm vegetables straight from the oven as a side dish for any main course. They can accompany meat, fish, or be enjoyed on their own as a vegetarian dish.
This dish is very versatile, and you can customize it by adding other ingredients like onions, garlic, peppers, or tomatoes.
At the end of the recipe, in the FAQ section, I have answered some questions regarding this preparation, including the cooking method in an air fryer. If you still have questions, write a comment or use the contact form.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 196.70 (Kcal)
- Carbohydrates 31.11 (g) of which sugars 5.02 (g)
- Proteins 5.16 (g)
- Fat 7.09 (g) of which saturated 1.05 (g)of which unsaturated 0.28 (g)
- Fibers 5.04 (g)
- Sodium 141.63 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Potatoes, Carrots, and Zucchini
- 1.1 lbs potatoes
- 2 cups zucchini
- 7 oz carrots
- 2 tbsps extra virgin olive oil
- 1 tbsp honey
- Half teaspoon garlic powder
- to taste salt
- to taste black pepper
- to taste dried oregano
Tools
- Cutting Board
- Knife
- Spoons
- Bowls
- Peeler
- Hand Whisk
- Baking Sheet
- Parchment Paper
Recipe for Baked Potatoes, Carrots, and Zucchini
Begin preparing the baked potatoes, zucchini, and carrots with the dressing: place the extra virgin olive oil, honey, salt, black pepper, and garlic powder in a small bowl and mix with a hand whisk until you have created a sort of emulsion.
Wash and peel the carrots with a vegetable peeler and cut them into 4 parts.
Wash the potatoes well, and if you want, leave the skin on.
I used small potatoes and just cut them in half. If yours are regular-sized, cut them into 4 or 8 parts depending on their size.
Transfer the vegetables to a bowl.
Season the potatoes and carrots with 3/4 of the prepared dressing.
Mix with a spoon or your hands until all pieces of potatoes and carrots are completely coated with dressing.
Transfer the potatoes and carrots to a baking sheet or the oven tray and bake in a preheated static oven at 392°F for 20-25 minutes.
Meanwhile, wash and cut the zucchini into pieces.
Transfer them to a bowl and season them with the remaining dressing.
Mix well.
Take the baking sheet out of the oven and turn the vegetables with a spoon or spatula.
Add the seasoned zucchini to the baking sheet.
Put it back in the oven at the same temperature and bake for another 20 minutes.
Take them out of the oven and complete the preparation of baked potatoes, carrots, and zucchini with a bit of dried oregano.
Serve immediately.
Baked Potatoes, Carrots, and Zucchini
Check this section to clear your doubts. If you can’t find the answer to your question, comment or write to me using the form below.
If you have carrots with tops at home, you can try making Carrot Top Pesto with Almonds
FAQ (Questions and Answers)
Can I use sweet potatoes instead of regular potatoes?
Sure, but reduce the cooking time by 5-10 minutes.
Can I skip the garlic powder?
Yes, but I recommend adding a garlic clove to the vegetables. The flavor will still be delicate.
Can I use baby carrots?
Of course, without cutting them, the cooking time remains the same.
Can I cook them in an air fryer?
Yes, at 356°F for about 30 minutes in total.
With zucchini, I also made Savory Zucchini Scones.
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