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Preheat oven to 450F.
Peel carrots and quarter lengthwise into thin
strips. Cut them in half so they are uniform
in size to ensure same cooking rate.
Quarter zucchini lengthwise into thin strips
and cut in half to make uniform pieces.
Cut the ends of the asparagus to match the
length of the other vegetables. (All
vegetables should be the same size.)
Spread out vegetables on a baking sheet so they
are not overlapping. If you have several baking
sheets, assign one to each vegetable.
Drizzle extra virgin olive oil over vegetables
until they are coated evenly, then sprinkle
generously with salt and pepper.
Bake for about 40 minutes, checking
periodically to make sure veggies aren’t
burning. To ensure best results, shake the pan
every so often to turn over vegetables for an
even roast.
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