Ingredients:

  • 1 lb baby potatoes, quartered
  • 3 medium carrots, peeled and sliced into 1-inch chunks
  • 1 large red onion, cut into wedges
  • 1 head broccoli, cut into small florets
  • 1 cup Brussels sprouts, halved
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, smashed
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Cut the baby potatoes, carrots, red onion, broccoli, and Brussels sprouts into uniform pieces to ensure even cooking.
  3. In a large mixing bowl, combine the extra virgin olive oil, smashed garlic, dried thyme, dried rosemary, kosher salt, and cracked black pepper.
  4. Add the prepared vegetables to the bowl and toss until every piece is evenly coated in the herb oil.
  5. Spread the vegetables across the prepared baking sheet in a single layer, leaving at least half an inch of space between pieces; cook in batches if they do not fit in one layer.
  6. Roast for 25–30 minutes, using a spatula to flip the vegetables at the 15-minute mark to ensure all sides caramelize.
  7. Remove from the oven when the potatoes are fork-tender and the broccoli edges are slightly charred.