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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots into 1⁄2-inch rounds. Trim and halve zucchini lengthwise; cut crosswise into 1⁄2-inch-thick half-moons. Peel and mince or grate garlic.
Toss carrots and zucchini on a baking sheet with a drizzle of oil (large drizzle for 4 servings), salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.