Ingredients

• 1 pound baby carrots
• 1.5 pounds baby red potatoes
• 0.25 cups olive oil
• 2 teaspoons fresh sage
• 2 teaspoons fresh rosemary
• 2 teaspoons fresh thyme
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper
• 1 tablespoon garlic
• 1 onion
• 1 pound zucchini
• 0.5 pounds mushrooms
• 1 tablespoon fresh parsley

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C) and place an oven rack in the lowest position. Prepare a rimmed sheet pan with foil or parchment paper.
2. 2 In a large bowl, combine carrots and red potatoes.
3. 3 Combine olive oil, sage, rosemary, thyme, salt, and pepper in a bowl. Mix well.
4. 4 Pour half of olive oil-herb mixture over potatoes and carrots, stir well, and spread in a single layer on the prepared pan.
5. 5 Roast in the lowest position in the preheated oven, about 20 minutes.
6. 6 Meanwhile, add garlic to remaining olive oil and herb mixture and stir well.
7. 7 Combine onion, zucchini, and mushrooms in the same bowl used for potatoes and carrots. Add garlic-olive oil-herb mixture and stir well.
8. 8 At the 20 minute mark, remove sheet pan from the oven and add seasoned onion, zucchini, and mushrooms. Stir to combine, and spread vegetables evenly in the sheet pan.
9. 9 Return to the oven and roast until as tender as you like, 20 to 25 minutes more. Garnish with minced fresh parsley. Serve warm.

Nutrition per serving