Ingredients:

  • 1 lb Yukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
  • 2 cups broccoli florets, cut into medium bite-sized pieces
  • 2 cups cauliflower florets, cut into medium bite-sized pieces
  • 2 medium carrots, peeled and sliced into 1/4-inch rounds
  • 1 large red bell pepper, deseeded and cut into 1-inch chunks
  • 1/2 cup Parmesan cheese, freshly grated
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp freshly cracked black pepper
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 lemon, cut into wedges

Instructions:

  1. Preheat the oven to 400°F. Note: A hot oven is the only way to avoid mushy vegetables.
  2. Dry the 1 lb Yukon Gold potatoes and all other vegetables thoroughly with a clean kitchen towel.
  3. Combine the potatoes, broccoli, cauliflower, carrots, and red pepper in a large mixing bowl.
  4. Drizzle the 3 tbsp olive oil over the mixture and toss until every piece is glistening.
  5. Sprinkle the minced garlic, Italian seasoning, smoked paprika, salt, and pepper over the veg.
  6. Add the 1/2 cup Parmesan cheese and toss again until the cheese sticks to the oiled surfaces.
  7. Spread the mixture onto the baking sheet in a single layer, ensuring no pieces are overlapping.
  8. Roast for 25 minutes until the potatoes are fork tender and the cheese is golden brown.
  9. Garnish with fresh parsley and a squeeze of lemon until the aroma is bright and citrusy.