Ingredients:

  • 225g Carrots, peeled and chopped into 1-inch pieces
  • 225g Small Potatoes (e.g., Yukon Gold), quartered
  • 225g Broccoli Florets, uniform, bite-sized pieces
  • 1 medium Bell Pepper (any color), seeded and chopped
  • 60ml Extra Virgin Olive Oil (or high-heat avocado oil)
  • 15g Fresh Garlic, minced finely (approx. 3 cloves)
  • 5ml Dried Thyme (1 tsp)
  • 5ml Dried Rosemary (1 tsp), crushed lightly
  • 5ml Kosher Salt (1 tsp, or to taste)
  • 5ml Black Pepper (1/2 tsp, freshly ground)

Instructions:

  1. Preheat oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper or foil.
  2. Chop all hard vegetables (potatoes and carrots) and soft vegetables (peppers) into roughly the same size (approx. 1-inch pieces) to ensure uniform cooking.
  3. In a large mixing bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper to create the seasoning blend.
  4. Add the potatoes, carrots, and peppers to the seasoning mixture. Toss vigorously until every piece is thoroughly coated.
  5. Spread the seasoned hard vegetables in a single, uncrowded layer on the prepared baking sheet. Place the sheet in the preheated oven and roast for 15 minutes.
  6. After 15 minutes, remove the sheet pan. Add the broccoli florets to the pan and toss the entire mixture gently on the sheet pan to coat the broccoli with residual oil and seasoning.
  7. Return the pan to the oven and roast for an additional 10–15 minutes, or until the potatoes are easily pierced with a fork and the edges of the vegetables are beginning to turn golden brown and caramelized.
  8. Taste and adjust seasoning (add a final sprinkle of salt, if necessary) before serving immediately.