Arrietty's Mini Vegetable Roast

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 1 lb baby potatoes, halved
• 8 oz baby carrots, whole
• 2 medium zucchini, cut into thick half-moons
• 1 pint cherry tomatoes
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 8 oz asparagus spears, trimmed and cut into 2-inch pieces
• 5 garlic cloves, smashed
• 1/4 cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh thyme leaves
• 1 tsp fresh oregano, chopped
• 1/2 tsp smoked paprika
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh basil leaves, torn
• 2 tbsp toasted pine nuts

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment so the tiny vegetables roast evenly without sticking.
2. 2In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, thyme, oregano, smoked paprika, salt, and black pepper until the dressing looks glossy and fragrant.
3. 3Add the halved baby potatoes and baby carrots to the bowl first and toss thoroughly so the denser vegetables get a full coating of herbed oil.
4. 4Spread the potatoes and carrots in a single layer on the prepared sheet pan and roast for 15 minutes until their edges just begin to turn golden.
5. 5Meanwhile, toss the zucchini half-moons, cherry tomatoes, bell pepper pieces, red onion wedges, asparagus pieces, and smashed garlic in the remaining dressing left in the bowl.
6. 6Pull the sheet pan from the oven, scatter the softer vegetables and garlic the potatoes and carrots, and gently rearrange everything into an even single layer.
7. 7Return the pan to the oven and roast for another 18 to 22 minutes until the potatoes are fork-tender, the tomatoes have burst into soft jewels, and the edges of the zucchini and asparagus are lightly caramelized.
8. 8Remove the pan and immediately scatter the crumbled feta over the hot vegetables so it softens slightly from the residual heat.
9. 9Finish with torn fresh basil leaves and a sprinkle of toasted pine nuts for delicate crunch and soft pastel color contrast.
10. 10Divide the mini roast among four plates, spooning any pan juices over the top, and serve while still warm like a borrowed feast from a sunlit garden cottage.