Preheat oven to 425°F.

Cut the carrots and zucchini into 3-inch sticks, ensuring they’re even in thickness.

Line a baking tray with baking paper and a light layer of olive oil.

Season with salt and pepper. If you want to be adventuresome, try some of these spices! Paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage – really, whatever takes your fancy and suits your meal. Using premixed spice blends is an incredible option too – Italian, Mexican, Old Bay – you know, just not all directly.

Lightly toss your vegetable batons with a tablespoon or so of olive oil (not too much) and the herbs and spices.

Spread your seasoned veggies over your lined tray and roast, tossing midway through, for about 20 minutes or until golden and barely browned at the edges.