Roasted Baby Squash, Carrots & Potatoes

One of my favorite ways to dress up a Thanksgiving turkey platter—and offer a vegetable that everyone likes—is to roast a selection of baby vegetables. They’re easy to prepare because the skins and stems are tender and require almost no trimming. And by cooking them with high heat, they’ll roast in just about the same time the turkey needs to rest—particularly handy if you have only one oven.
This recipe can easily be scaled up depending on how many people you're serving.

• 4 to 6 baby pattypan squash
• 4 to 6 baby red and yellow potatoes
• 4 to 6 baby carrots, preferably with tops
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Chopped fresh thyme or rosemary

Heat the oven to 450°F. Wash and dry the vegetables. Trim off any tips or stems that seem extra long, and halve any vegetables that seem a little large. Toss each type of vegetable separately in olive oil (just enough to coat), salt, pepper, and a little chopped thyme or rosemary. Spread the vegetables in a single layer on a rimmed baking sheet, keeping each type in a separate group so you can easily remove one if it cooks faster than the others. Roast in the center of the oven for 10 minutes. Use a spatula to flip and move the vegetables around, and then continue roasting for another 5 minutes. Pierce each type of vegetable with a fork to check for tenderness. When one type is tender, transfer it with a spatula to your serving bowl or platter, tent with aluminum foil, and continue roasting the other vegetables until they’re tender, checking every 5 minutes. The longest-cooking vegetable—the potatoes—will take about 25 minutes total.