Arrietty's Mini Vegetable Roast

Named for Arrietty the Borrower, this sheet-pan roast shrinks a garden feast to cozy, weeknight scale. Baby potatoes and rainbow carrots caramelize beside zucchini and tomatoes, scented with rosemary and thyme.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 380 cal
• 10g protein
• 36g carbs
• 24g fat
• 8g fiber

Every recipe here is free to read.

Ingredients

• 1 lb baby potatoes, halved
• 4 medium rainbow carrots, peeled and cut into 2-inch sticks
• 2 medium zucchini, cut into thick half-moons
• 1 large red bell pepper, cut into 1-inch pieces
• 1 cup cherry tomatoes
• 1 medium red onion, cut into thin wedges
• 1/4 cup olive oil
• 4 garlic cloves, smashed
• 3 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1 lemon, zested and juiced
• 1/4 cup fresh basil leaves, torn
• 1/2 cup crumbled feta cheese
• 3 tbsp toasted pine nuts

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment so the vegetables roast rather than stick.
2. 2Place the halved baby potatoes and carrot sticks on the prepared pan. Drizzle with half of the olive oil, season with half the salt and pepper, and toss until every piece is lightly coated. Spread them out in a single layer and roast for 15 minutes so they begin to soften and take on color.
3. 3While the root vegetables start roasting, toss the zucchini half-moons, bell pepper pieces, cherry tomatoes, red onion wedges, and smashed garlic cloves in a bowl with the remaining olive oil, remaining salt and pepper, smoked paprika, and the leaves stripped from two rosemary and two thyme sprigs.
4. 4After the first 15 minutes, pull the sheet pan out and scatter the seasoned softer vegetables and herb sprigs evenly among the potatoes and carrots. Return the pan to the oven and roast another 18 to 22 minutes, until the potatoes are crisp-edged and fork-tender, the carrots caramelized at the tips, and the tomatoes have collapsed into jammy bursts.
5. 5Remove the pan from the oven. Immediately grate the lemon zest over the hot vegetables and squeeze the lemon juice across the pan so the citrus steams into everything. Discard the spent herb sprigs.
6. 6Transfer the roasted vegetables to a wide rustic platter or shallow serving bowl. Scatter the torn basil leaves, crumbled feta, and toasted pine nuts over the top for soft pastel color and gentle crunch.
7. 7Drizzle any remaining pan juices and a final whisper of olive oil across the platter. Serve family-style while still warm, as a complete garden-cottage dinner that feels gathered from a tiny hidden kitchen.