Roasted Zucchini & Sweet Potatoes
These easy and delicious roasted zucchini & sweet potatoes are the perfect side dish for all your weeknight dinners, holiday feasts, or meal prep sessions. These tender veggies are healthy, flavorful, and naturally plant-based and gluten-free.
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Roasted Zucchini & Sweet Potatoes: A Super Simple, Healthy & Delicious Side Dish
If you’re looking for a simple dish to serve with dinner or a batch meal prep recipe that’s versatile and can be paired with a variety of dishes, you’ll love these roasted zucchini & sweet potatoes!
You won’t need any fancy ingredients, just a few wholesome spices, herbs, and fresh vegetables. The prep time is minimal and everything is roasted on a single baking sheet. Super easy and practical!
Ingredient Notes & Substitutions
The following is an overview of the ingredients you’ll need to make this recipe, as well as recommended substitutions. For the exact measurements, be sure to refer to the recipe card below.
- Zucchini: instead of zucchini, you can also use summer squash.
- Sweet Potato: the longer sweet potatoes (as shown on the image above) are ideal, but any shape will do! Instead of sweet potatoes, you can also use regular potatoes or more zucchini.
- Olive Oil: the oil helps add a little crisp!
- Fresh Thyme: fresh thyme goes with the zucchini & sweet potatoes perfectly. Rosemary would be a great alternative if you don’t have (or don’t like) thyme.
- Garlic: I believe that more is more when it comes to garlic, but I know not everyone agrees, so feel free to either omit or increase the amount to taste!
- Sea Salt & Black Pepper: the seasonings are intentionally kept super simple to allow the flavors of the vegetables to shine through. That said, obviously fee free to adjust to your liking. You could add chili flakes, cumin, or a pinch of coriander for a little extra pep, for example.
The Benefits of Zucchini & Sweet Potatoes
- Zucchini: zucchini may help reduce blood sugar levels, are high in antioxidants, and can aid digestion.
- Sweet Potatoes: sweet potatoes are high in dietary fiber, very nutritious, great for gut health, and thanks to their beta carotene, they also support healthy vision alongside other health benefits.
How to Make These Roasted Zucchini & Sweet Potatoes (Step by Step)
The following is a step-by-step overview of how to make this recipe. For a recap, be sure to check out the recipe card below.
Preheat the oven to 428ºF/220ºC using your oven’s conventional setting. If using a convection/fan forced setting, set the temperature to 200ºC/400ºF.
Start by peeling the sweet potatoes and washing the zucchini, then cutting off the ends. Next, slice the veggies into thin discs.
To a mixing bowl, add the sliced veggies, the minced garlic, fresh thyme (stems removed), olive oil, salt and pepper.
Mix well using a spatula to ensure all veggie discs are evenly coated.
Transfer the seasoned zucchini & sweet potato to a baking sheet lined with parchment paper.
Make sure the veggies are evenly spread out on the baking sheet, then roast in the oven for 35 minutes, until the veggies are tender and beginning to crisp.
If desired, add a little extra salt to taste, then either serve immediately or let cool and store for later (view storage tips here.)
Serving Suggestion
This roasted zucchini & sweet potato side dish goes well with savory holiday dishes, as well as other sides like these umami roasted potatoes or this chickpea salad.
If you’re including this recipe in your weekly batch meal prep, here are some ideas on how to combine it with other dishes:
- Noodle Salad: simply mix the roasted zucchini & sweet potatoes with cooked noodles (use chickpea or lentil pasta for added protein) and enjoy either cold or warm.
- Macro Bowl: combined with other ingredients like cooked quinoa, sautéd spinach or kale, cooked beans or lentils, as well as a delicious dressing, these roasted veggies complete a delicious and nourishing macro bowl.
- Dense Bean Salad: simply mix the veggies into a bean salad with some fresh chopped tomatoes, onions, and cucumber, as well as some lemon juice (and jalapeños for added spiciness).
- Sandwich: these veggies would go well with a sandwich with baked tofu!
Recipe Tips & Storage
- Texture: Following this recipe will make the vegetables’ texture tender and flavorful. If you want a slightly crispier result, I’d recommend patting the zucchini with paper towels or a kitchen towel to remove extra moisture and roasting the vegetables for an extra 5-10 minutes. Using the oven’s convection/fan setting will also help.
- Storage & Meal Prep: If you’re making this recipe as part of a batch meal prep session, let the roasted vegetables cool, then transfer them to an airtight container and store them in the fridge for up to 3-4 days. You can then either reheat the roasted zucchini & sweet potatoes when serving or enjoy them cold mixed into a noodle salad or other dish.
Roasted Zucchini & Sweet Potatoes – Recipe Card
Use this card to save and/or print this recipe. For additional step by step photo instructions, ingredient notes, and recipe tips, be sure to read the full blog post above.
Roasted Zucchini & Sweet Potatoes
Ingredients
- 2 medium zucchini
- 2 medium sweet potatoes
- 5 sprigs fresh thyme
- 2 cloves garlic pressed
- 1 tablespoon olive oil or to taste
- ½ teaspoon sea salt or more, to taste
- ¼ teaspoon ground black pepper or to taste
Instructions
- Preheat the oven to 428ºF/220ºC (regular setting, if using a convection/fan setting, set the temperature to 200ºC/400ºF instead) and line a baking sheet with parchment paper.
- Peel the sweet potatoes, wash and remove the ends of the zucchini, press the garlic, and remove the stems from the thyme sprigs.
- Slice the zucchini and sweet potatoes into thin discs, then transfer them to a mixing bowl and mix them with the olive oil, thyme, garlic, salt, and pepper, making sure all vegetables are coated.
- Spread the vegetables out on the lined baking sheet, then roast for 35 minutes, until they're tender and beginning to crisp.
- Serve right away or let cool, then store in an airtight container in the fridge for up to 3-4 days.
Nutrition Per Serving
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