Ingredients:

  • 2 large Sweet potatoes (approx. 500g), peeled and cubed
  • 3 large Carrots (approx. 250g), sliced into 1/2-inch rounds
  • 1 lb Red potatoes, quartered
  • 1 large Red onion, cut into thick wedges
  • 1 head Broccoli (approx. 300g), broken into medium florets
  • 1 Red bell pepper, deseeded and chopped into 1-inch pieces
  • 4 cloves Garlic, smashed with skins on
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper, freshly cracked
  • 1 tbsp Fresh rosemary, chopped
  • 1 tsp Smoked paprika

Instructions:

  1. Preheat your oven to 425°F (218°C). Ensure your oven rack is in the center position for even air circulation. Prepare the sweet potatoes, carrots, and red potatoes as directed.
  2. Place the sweet potatoes, carrots, and red potatoes in your large mixing bowl. Drizzle with 2 tablespoons of the extra virgin olive oil and sprinkle with half the salt, pepper, and smoked paprika. Note: Coating the hardy veggies first ensures they get a head start on caramelization.
  3. Spread the seasoned root vegetables onto your sheet pan in a single layer. Roast for 20 minutes until the edges begin to turn golden and translucent.
  4. While the roots roast, toss your broccoli florets, bell peppers, and red onion wedges in the same mixing bowl with the remaining oil and spices.
  5. Add the 4 smashed garlic cloves (skins on!) to the bowl with the broccoli mixture. Note: Keeping the skins on prevents the garlic from turning bitter at high heat.
  6. Remove the hot tray from the oven. Carefully add the broccoli, peppers, and onions to the pan. Use your spatula to move things around so everything is in a single layer again.
  7. Return the tray to the oven and bake for another 15 minutes. Checkpoint: The broccoli should be charred on the tips and the potatoes should be fork tender.
  8. Sprinkle the fresh rosemary over the hot vegetables the second they come out of the oven. Listen for the sizzle as the herbs hit the hot oil.
  9. Pick out the roasted garlic cloves, squeeze them out of their skins, and mash the soft centers back into the vegetables. It adds a contemporary, creamy finish.
  10. Let the tray sit for 3 minutes before serving. This allows the steam to redistribute so the vegetables release easily from the pan.