1-Preparation: Prep ahead: You can wash and cut all the vegetables ahead of time, storing them in separate containers in the refrigerator for up to 24 hours before cooking. Start by preheating your oven to 400°F (200°C) with the rack in the middle position. This temperature is ideal for creating that perfect balance of tender interior with caramelized edges. While the oven heats, wash your vegetables thoroughly there’s no need to peel them as the skins add texture and nutrients to the final dish.

2-First Roasting Stage: In a large bowl, place the halved baby potatoes and cut carrots. Add 2 1/2 tablespoons of olive oil, minced fresh thyme, minced fresh rosemary, salt, and pepper. Toss everything together until the vegetables are well coated. The oil helps with the caramelization process while the herbs will infuse their flavors as they roast. Spread the potato and carrot mixture evenly onto a rimmed baking sheet. Make sure the vegetables have some space between them crowding the pan will cause them to steam rather than roast. Place in the preheated oven for 20 minutes. This first stage starts the cooking process for the harder vegetables that need more time.

3-Adding the Zucchini and Garlic: While the potatoes and carrots are roasting, prepare the zucchini. In a separate bowl, toss the zucchini pieces with the remaining 1/2 tablespoon olive oil and season lightly with salt. Zucchini contains a lot of moisture and cooks faster than the other vegetables, which is why it’s added later in the process. After the initial 20 minutes, remove the baking sheet from the oven. Add the zucchini and minced garlic to the partially roasted potatoes and carrots. Toss all vegetables together gently to combine them without breaking up the tender zucchini.

4-Final Roasting Stage: Spread the combined vegetables into an even layer on the baking sheet once again. Return to the oven and roast for an additional 20 minutes, or until all vegetables are tender and slightly browned. The potatoes should be easily pierced with a fork, the carrots sweet and soft, and the zucchini nicely caramelized but not mushy. Remove from the oven and serve warm for the best flavor and texture. As a side dish, it pairs perfectly with seafood dishes that bring a spicy kick to balance the earthy sweetness of the roasted vegetables.