Ingredients:

  • 450g red potatoes, scrubbed and quartered
  • 300g baby carrots, sliced lengthwise
  • 2 tbsp extra virgin olive oil
  • 1 large head broccoli, cut into bite-sized florets
  • 1 large head cauliflower, cut into bite-sized florets
  • 1 red bell pepper, cut into 1-inch chunks
  • 1 red onion, cut into thick wedges
  • 1 whole head of garlic, 6 cloves smashed and remaining cloves minced
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 400°F (200°C). Place your empty baking sheet inside while it heats. Note: This sear starts the cooking the second the veggies hit the metal.
  2. In a large bowl, toss the 450g red potatoes (quartered) and 300g baby carrots with 1 tbsp of olive oil and the 6 smashed garlic cloves.
  3. Carefully spread the root vegetables onto the hot preheated baking sheet. Roast for 15 minutes until the edges start to turn translucent.
  4. While the roots roast, toss the broccoli florets, cauliflower florets, bell pepper, and red onion wedges in the remaining oil, minced garlic, oregano, red pepper flakes, salt, and black pepper.
  5. Pull the tray out and move the potatoes to the edges. Add the new veggie mix to the center. Note: The edges of the pan are usually hotter, which the potatoes need.
  6. Slide the tray back in and roast for another 20 minutes until the broccoli tips are charred and the cauliflower is tender.
  7. Remove from the oven and immediately sprinkle with the 1 tsp lemon zest and 1 tbsp fresh parsley. The residual heat will release the oils in the zest.
  8. Pierce a potato with a fork; it should slide in with zero resistance. The garlic should be soft enough to spread like butter.
  9. Taste one floret. If the flavors feel flat, add a tiny pinch more sea salt. The salt reacts with the lemon zest to make everything pop.