Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut the ends off sweet potatoes, then cut into small 1/2 inch cubes for roasting.
Season vegetables: Place sliced zucchini and sweet potatoes on a baking sheet and mix with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Notes
Tools needed: sheet pan, knife set, cutting board
Prep ahead: Wash and cut vegetables in advance to reduce prep time before cooking.
Leftovers + storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted zucchini and sweet potatoes recipe is a good source of fiber, vitamin C, and potassium.