Ingredients:

  • 4 cups (approx. 680g) Yukon Gold potatoes, cut into 1-inch cubes
  • 2 cups (approx. 250g) large carrots, peeled and sliced into 1/2-inch thick rounds
  • 2 cups (approx. 250g) medium zucchini, sliced into 1/2-inch thick half-moons
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp honey
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 400°F (200°C) and prepare a large rimmed baking sheet with parchment paper if desired.
  2. In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried thyme, dried rosemary, and honey until well combined.
  3. Add the cubed potatoes and sliced carrots to the bowl. Toss thoroughly to ensure every piece is coated in the garlic-herb infusion.
  4. Spread the potatoes and carrots in a single layer on the baking sheet, ensuring they are not overcrowded to allow for proper caramelization.
  5. Roast in the preheated oven for 20 minutes.
  6. While the roots roast, toss the zucchini half-moons in the remaining herb oil from the mixing bowl.
  7. Remove the tray from the oven, add the zucchini, and toss gently to combine. Return to the oven for an additional 15 minutes.
  8. Remove from the oven once the potatoes are golden-brown and the zucchini is tender-crisp. Season with sea salt, black pepper, and fresh parsley before serving.