I love my farm fresh veggies!! Here’s a really easy way to cook up zucchini and carrots and create a lot of flavor! My trick for tasty vegetables is to cut them into sticks, then add any spices I can get my hands on, and then roast in the oven!
If you are cooking the zucchini and the carrots at the same time, I recommend splitting them up onto two different baking sheets. I found that the carrots took about 10 minutes longer than the zucchini since they were a bit harder. Having them on two different trays makes it easier to just pull out one at a time from the oven.
Roasted Zucchini and Carrot Sticks
Ingredients
- 1 lb carrots
- 1 lb zucchini
- Olive Oil
- Salt
- Pepper
- Onion Salt
- Celery Salt
- Italian Seasoning
Instructions
- Preheat oven to 400°
- Cover two different baking sheets with foil.
- Peel and cut your carrots into sticks.
- Cut your zucchini into sticks.
- Toss the vegetables in a bowl with a little olive oil so the sticks are lightly coated.
- Lay your vegetables flat onto the baking sheets (I recommend splitting it up with the carrots on one tray and the zucchini on the other tray since they have slightly different baking times)
- Sprinkle your vegetables with different spices. I used salt, pepper, onion salt, celery salt, and Italian seasoning. If you think it smells good and would work well with the vegetables, add it!
- Base in 400° oven. The zucchini should be in for about 20 minutes and the carrots should be in for about 30 minutes.
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