Golden Crispy Roasted Vegetables with Herbed Oil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant medley of seasonal vegetables roasted to perfection with aromatic herbs and a golden crust, proving that simplicity truly is the best approach for healthy eating. This mediterranean-inspired vegetarian ready in about 40 minutes pairs carrots, zucchini, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, peeled and cut into 1/2-inch coins carrots
• 2 cups, sliced into 1/2-inch half-moons zucchini
• 1 medium, cut into 1/2-inch wedges red onion
• 3 tbsp olive oil
• 1 tsp, finely chopped fresh rosemary
• 1 tsp, finely chopped fresh thyme
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups peeled carrots, 2 cups sliced zucchini, and 1 medium cut red onion with 3 tbsp olive oil, 1 tsp chopped rosemary, 1 tsp chopped thyme, 1/2 tsp garlic powder, 1/2 tsp sea salt, and 1/4 tsp black pepper on a large baking sheet.
2. Step 2: Spread vegetables in a single layer, ensuring they aren't overlapping, and roast for 25 minutes, stirring once halfway through, until edges are golden brown and tender.
3. Step 3: Check for doneness by piercing a carrot coin with a fork; it should offer slight resistance. If not done, roast 5 more minutes.
4. Step 4: Remove from oven, sprinkle with additional fresh herbs, and serve immediately while hot and crisp.