Ingredients:

  • 1 lb Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
  • 3 large carrots, peeled and sliced into 3/4-inch diagonal rounds
  • 1 large parsnip, peeled and cut into batons
  • 1 large red bell pepper, deseeded and cut into 1-inch squares
  • 1 medium red onion, cut into thick wedges
  • 1 small zucchini, sliced into 1/2-inch thick half-moons
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea salt
  • 1/2 tsp Cracked black pepper
  • 1 tsp Dried oregano or thyme
  • 1/2 tsp Smoked paprika
  • 4 cloves garlic, smashed but left in their skins

Instructions:

  1. Preheat your oven to 400°F (200°C). Ensure all chopped vegetables are patted completely dry with a lint-free towel to prevent steaming.
  2. In a large stainless steel mixing bowl, whisk together the olive oil, sea salt, black pepper, dried herbs, and smoked paprika to create an emulsion.
  3. Add the potatoes, carrots, and parsnips to the bowl first. Toss vigorously until every crevice is coated in a thin layer of seasoned oil.
  4. Spread the seasoned root vegetables onto two large heavy-duty rimmed baking sheets. Ensure at least half an inch of space between pieces to allow for moisture evaporation.
  5. Roast the root vegetables, adding the bell pepper, onion, zucchini, and smashed garlic later in the process. Use a metal spatula to flip the vegetables aggressively to develop a caramelized crust on all sides.