THE BEST WAY to cook Zucchini and Carrots.
You can use any other spices you feel like as well- she mentions paprika, cumin, cayenne, crushed red peppers, thyme, rosemary, sage, Italian, Mexican, and Old Bay. Just not all at once.
Pre-heat oven to 425. Cut veggies (can use other veggies too) into 3 inch sticks, all the same thickness. Line a baking sheet and spray it with non-stick spray. Toss vegetables in some oil and the S+P, plus any other spices you want. (I only did S+P for the first go around.) Spread veggies over the tray and roast for about 20 minutes (or until golden on the edges), flipping once.
RP Servings: Completely depends on how many you make. Everything depends on how much you have and it's all to taste.
Stars: Zucchini got 4, the carrots got 4.5. They were a great side dish, and would be awesome just as a snack, too!