After indulging in too many cookies, fudges, seasonal candies and Christmas meals, it’s time to get back to eating healthier and pulling ourselves out of the holiday food coma.
Canadian produce prices have been sky-high for a while and they don’t seem to be dropping… that’s why today’s recipe is one that is easy to prepare, as well as easy on the wallet. Garlic Roasted Carrots and Zucchinis is a healthy way to eat your vegetables because the roasting brings out extra flavor from the vegetables and the garlic, rosemary and Parmesan cheese are fabulous additions that will make your dish extra tasty.
If you do not have rosemary, omitting or subbing any other herb would be great; the garlic and cheese alone is enough to justify making this side dish ? Serve these Garlic Roasted Carrots and Zucchinis for dinner and watch people oodle at the beautiful colours of this great dish.
- 2 medium zucchini squash
- 2 medium carrots
- 4-5 cloves of garlic
- Salt and pepper
- A splash of olive oil
- One handful of grated parmesan cheese, plus more for topping
- Optional: fresh herbs
- Preheat the oven to 400 F and line a baking tray with tin foil.
- Cut the zucchinis and carrots into pinky-sized sticks or bite-sized pieces. Chop the garlic roughly and place everything in a big bowl.
- Add a generous amount of salt and pepper, a splash of olive oil and a handful of parmesan into the big bowl and toss well to coat the veggies. If you have fresh herbs you would like to toss in at this time, feel free to do so.
- Transfer the veggies to the baking tray, keeping everything in a single layer so that the veggies roast instead of steam. Bake in the oven for 30 minutes, until the outside if crisp and brown and the inside is tender. Give the veggies a toss halfway through the baking process to help them cook evenly.
- Once finished baking, give them another topping of parmesan cheese and serve hot!
This was excellent! I also used spray olive oil and next time I’ll just use carrots. The seasoning was wonderful. Thank you!
This was delicious. I used olive oil spray instead of olive oil. Thank you for posting!
Amy
I’m so glad you liked it, Amy! <3
These look so delicious – simple yet classy. There’s nothing like roasted vegetables!
Thanks Megan 🙂
Mmmm… love this recipe. I could eat this along side any meal or alone as a snack. Thanks for sharing!
Hehe me too, Diana! Thanks for commenting!
I cry whenever I spot heads of cauliflower for $9. Sadly a byproduct of the lower CDN dollar. All the more reason to support local farmers,, or eat something as delicious as this. Thanks for sharing.
Very true, Janet! And thank you 🙂