Ingredients:
- 1.5 lb (680 g) baby potatoes, halved (quartered if larger)
- 1 cup (120 g) carrot coins, cut about ½ inch (1.3 cm) thick (about 2 medium carrots)
- 1 medium zucchini (about 7 oz / 200 g), cut into half-moons
- 3 tablespoons (45 ml) extra-virgin olive oil, divided
- 6 cloves garlic, very finely minced (about 2 tablespoons / 18 g)
- 1 teaspoon (2 g) dried thyme
- 1 teaspoon (2 g) dried rosemary, crumbled
- 1 teaspoon (5 g) kosher salt
- ½ teaspoon (1 g) black pepper
- 1 tablespoon (4 g) chopped fresh parsley
- 1 teaspoon (2 g) lemon zest (optional)
Instructions:
- Preheat the oven to 425°F (220°C) with a rack in the lower third. Place both rimmed baking sheets in the oven as it heats.
- Halve the baby potatoes, quartering any that are larger. Cut the carrots into coins about ½ inch (1.3 cm) thick. Cut the zucchini into half-moons. Keep sizes consistent.
- Mince the garlic very finely. Zest the lemon, if using. Chop the parsley.
- In a small bowl, combine 2 tablespoons (30 ml) of the olive oil, the thyme, rosemary, 1 teaspoon kosher salt, and the black pepper. In a separate small bowl, combine the remaining 1 tablespoon (15 ml) of oil with the minced garlic and set aside.
- In a large bowl, toss the potatoes and carrots with the seasoned oil until evenly coated.
- Carefully remove the hot pans. Divide the potato and carrot mixture between them in a single layer, leaving space between the pieces.
- Roast for 20 minutes, until the potatoes are golden on the bottom and release easily when nudged.
- Flip the potatoes and carrots with a thin metal spatula. Add the zucchini to the empty spots, sprinkle lightly with salt, and roast for 12 more minutes.
- Stir the minced garlic into its reserved oil and scatter it over the vegetables. Roast for 8 more minutes, until the garlic smells toasty and fragrant with no dark spots.
- Transfer everything to a platter or bowl. Toss gently with the parsley, lemon zest if using, and a pinch of salt.
- Serve immediately while the crust is still crisp.