Ingredients:

  • 2 large Sweet Potatoes (approx. 500g), cubed into 1-inch pieces
  • 1 lb (450g) Brussels Sprouts, halved
  • 3 large Carrots, peeled and sliced into thick rounds
  • 1 Red Onion, cut into thick wedges
  • 1 cup Cauliflower Florets
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Rosemary, minced
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/2 Lemon, juiced

Instructions:

  1. Preheat your oven to 400°F (200°C) and line an extra-large rimmed baking sheet with parchment paper.
  2. Prepare all vegetables, ensuring they are dry to maximize the Maillard reaction. Place the cubed sweet potatoes, halved Brussels sprouts, carrot rounds, red onion wedges, and cauliflower florets into a large mixing bowl.
  3. In a small container, whisk together the extra virgin olive oil, rosemary, smoked paprika, garlic powder, sea salt, and black pepper.
  4. Pour the herb oil over the vegetables and toss thoroughly until every piece is evenly coated.
  5. Spread the vegetables onto the prepared baking sheet. Ensure at least a half-inch of space between pieces to prevent steaming and encourage crisping.
  6. Roast for 30 minutes, tossing halfway through, until the vegetables are tender on the inside and charred/caramelized on the outside.
  7. Remove from the oven and immediately drizzle with the fresh lemon juice to brighten the earthy flavors.