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Roasted Carrots & Zucchini with Everyday Dressing

This is one of those fabulous recipes you can whip up with on those fridge clean out days, as most of us tend to have carrots in the fridge, and I'm one of those folks who loves to choose zucchinis at the store (I love their beautiful shiny green skin) but don't often cook with them. Needless to say it is not uncommon for me to uncover a few less than firm zucchinis hanging out at the back of the veggie crisper! I think some of you might feel me on this one? This recipe was inspired by Sara Forte's Bowl + Spoon recipe for Za'atar Roasted Carrots, and I love it here with one of my other faves from Jodi over at Happy Hearted Kitchen; her Everyday Dressing recipe is a total win and has become a McDermott kitchen staple.

This is one of three recipes I've had ready to roll while I sorted out what to do with my slow site, and found myself generally buried with work projects. You can make this as a lovely veggie side or salad, and it's also a perfect addition to a grain bowl too. I might cook up some wheat berries or farro and serve it with some fresh greens, extra dressing, and perhaps some cooked chickpeas and avocado. Perfection.

Roasted Carrots & Zucchini with Everyday Dressing
Roasted Carrots & Zucchini with Everyday Dressing

Roasted Carrots & Zucchini with Everyday Dressing:

  • 2-3 large carrots, peeled and cut into quarters lengthwise and then halved
  • 2 medium zucchini, cut the same as the carrots
  • 1-2 tbsp olive oil
  • pinch of salt
  • 1/4-1/3 cup batch of Everyday Dressing
  • toasted sesame seeds to garnish
  • fresh parsley to garnish
  • freshly ground black pepper to garnish
  • optional: crumbled feta

Everyday Dressing from Happy Hearted Kitchen:

  • 1/4 cup tahini
  • 2 tablespoons dijon mustard
  • 1/4 cup lemon juice
  • 2 cloves garlic
  • 1 teaspoon salt
  • Black pepper, to taste
  • 1 tablespoon honey or maple syrup
  • 1/3 cup nutritional yeast
  • 1/2 cup extra-virgin olive oil or grapeseed oil
  • 1/2 cup water, or more as needed

Preheat the oven to 400 degrees. Prepare the vegetables, cutting them into pieces as close to the same size as possible. Place them in a bowl and drizzle them with the olive oil and a pinch of salt. Plae the veggies evenly on a flat baking tray and place in the preheated oven. Roast for 20-25 minutes, until the edges begin to brown (feel free to toss them very gently once or twice). Remove from heat and place in a serving bowl. Drizzle with Everyday Dressing as desired and garnish with toasted sesame seeds and fresh parsley. Serve warm or at room temperature.

Roasted Carrots & Zucchini with Everyday Dressing

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