Ingredients:

  • 1.5 lbs Yukon Gold Potatoes, scrubbed and cubed
  • 3 large Carrots, peeled and sliced into 1/2 inch rounds
  • 1 large Red Onion, cut into 1-inch wedges
  • 10 whole Garlic cloves, peeled and lightly smashed
  • 2 tsp Dried Oregano
  • 1 tsp Smoked Paprika
  • 0.5 tsp Red Pepper Flakes
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (215°C). Ensure all vegetables are completely dry after washing to ensure a crispy texture.
  2. In a large mixing bowl, combine the cubed potatoes, sliced carrots, red onion wedges, and smashed garlic cloves.
  3. Drizzle the extra virgin olive oil over the vegetables and sprinkle with sea salt, black pepper, oregano, and smoked paprika.
  4. Toss the mixture vigorously for at least 60 seconds to ensure every surface is thinly coated in oil and spices.
  5. Spread the vegetables in a single layer on an extra-large rimmed baking sheet, ensuring they are not overcrowded. For best results, do not line with parchment paper.
  6. Roast for 20 minutes. At this point, you should start to smell the oregano and the faint sweetness of the carrots.
  7. Remove the pan and use a spatula to flip the vegetables. You want the side that was touching the pan to now be facing up.
  8. Roast for another 15 minutes. Cook until the potatoes are golden and the onion edges are charred and wispy.
  9. Remove from the oven and immediately drizzle with fresh lemon juice and garnish with chopped parsley before serving.