THE RECIPE JOURNAL

Zucchini slices coated in Parmesan and breadcrumbs crisp up in the oven, a lighter alternative to fried zucchini that still delivers on crunch.

Boiling the potatoes briefly before roasting is the step most people skip, it's what gets you that shatter-crisp edge along with a fluffy center.

Bacon renders right alongside the carrots in the oven, so the fat crisps into the glaze along with the maple, no extra pan required.