Roasted Baby Potatoes and Vegetables

1 1/4 lb baby potatoes, halved
1 lb medium carrots, cut into 2-inch pieces
3 tbsp olive oil, divided
1 tbsp fresh thyme, minced
1 tbsp fresh rosemary, minced
Salt and freshly ground black pepper, to taste
12 oz zucchini, cut into 1-inch pieces
4 cloves garlic, minced
Instructions:

Step 1: Preheat Oven
Preheat your oven to 400°F (200°C). Ensure a rack is positioned in the middle of the oven for even cooking.

Step 2: Season Potatoes and Carrots
In a large bowl, combine the halved baby potatoes and carrot pieces. Toss them with 2 1/2 tablespoons of the olive oil, minced thyme, minced rosemary, salt, and pepper until evenly coated. Spread the vegetables in a single layer on a rimmed baking sheet to ensure they roast evenly.

Step 3: Roast Potatoes and Carrots
Place the baking sheet in the preheated oven and roast for 20 minutes. This initial roasting starts the cooking process and begins to develop the flavors and textures.

Step 4: Prepare Zucchini
While the potatoes and carrots are roasting, toss the zucchini pieces with the remaining 1/2 tablespoon of olive oil and a pinch of salt in a separate bowl.

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