Ingredients:

  • 1.5 lbs Yukon Gold or Red potatoes
  • 3 large carrots
  • 2 medium zucchini
  • 1 small red onion
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley

Instructions:

  1. Preheat the oven to 400°F (200°C). Note: A fully hot oven is the only way to prevent the vegetables from steaming in their own juices.
  2. Prep the roots. Scrub the 1.5 lbs potatoes and 3 large carrots, then cut them into the specified sizes.
  3. Whisk the infusion. In a large bowl, combine the 3 tbsp olive oil, minced garlic, oregano, rosemary, salt, and pepper. The aroma should be sharp and herbal at this stage.
  4. Coat the roots. Toss the potatoes, carrots, and red onion wedges in the oil mixture until every surface is glossy.
  5. Initial roast phase. Spread the potato and carrot mixture onto the baking sheet in a single layer. Listen for the sizzle as the vegetables hit the pan.
  6. Bake the base. Roast for 20 minutes. The potatoes should be just starting to show golden edges, and the carrots will feel slightly tender.
  7. Integrate the zucchini. While the base roasts, toss the 2 medium zucchini slices in any leftover oil in the bowl.
  8. The second launch. Remove the pan from the oven, add the zucchini, and give everything a quick toss.
  9. The final sizzle. Roast for another 15 minutes until the potatoes are shatter crisp and the zucchini edges are browned.
  10. The fragrant finish. Sprinkle the 2 tbsp fresh parsley over the hot vegetables immediately after removing them from the oven.