Ingredients:

  • 1.5 lbs Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
  • 3 large carrots, peeled and sliced into ½ inch rounds
  • 1 large red onion, cut into 1-inch wedges
  • 1 red bell pepper, de-seeded and chopped into 1-inch squares
  • 1 yellow bell pepper, de-seeded and chopped into 1-inch squares
  • 1 cup broccoli florets
  • 4 cloves garlic, smashed
  • 3 tbsp extra virgin olive oil
  • 1 tbsp dried rosemary, crushed
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and preheat a large rimmed baking sheet for 10 minutes.
  2. In a large mixing bowl, combine the potatoes, carrots, and red onion. Drizzle with 2 tbsp of the olive oil and add half of the salt and rosemary. Toss vigorously until the vegetables shimmer.
  3. Spread the potato mixture in a single layer on the preheated baking sheet and roast for 15 minutes until the potatoes start to show pale gold edges.
  4. While the roots are roasting, toss the bell peppers, broccoli, and smashed garlic cloves in the remaining 1 tbsp of oil, smoked paprika, thyme, and remaining salt.
  5. Remove the baking sheet from the oven, add the pepper and broccoli mixture, and toss to combine. Return to the oven for another 20 minutes. Cook until the broccoli florets are crispy and the pepper skins begin to blister and darken.