Ingredients:

  • 2 cups (300g) carrots, peeled and sliced into 1-inch chunks
  • 2 cups (300g) baby potatoes, quartered
  • 1 cup (150g) red onion, cut into thick wedges
  • 2 cups (300g) broccoli florets, bite-sized
  • 2 cups (300g) red and yellow bell peppers, sliced into strips
  • 1 medium (150g) zucchini, sliced into half-moons
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (6g) kosher salt
  • ½ tsp (2g) cracked black pepper

Instructions:

  1. Wash and dry all vegetables thoroughly. Cut the carrots, potatoes, and onion into 1 inch chunks, and the broccoli, peppers, and zucchini into bite-sized pieces. Note: Uniform sizes mean uniform cooking.
  2. In a large bowl, toss the hearty base vegetables (carrots, potatoes, onion) with 1.5 tbsp of olive oil, half the garlic powder, half the salt, and a pinch of pepper.
  3. In a separate batch or a clean bowl, toss the quick roast mix (broccoli, peppers, zucchini) with the remaining olive oil and seasoning.
  4. Preheat the oven to 425°F (220°C) and line your baking sheet with parchment paper.
  5. Spread the hearty vegetables on the pan in a single layer. Roast for 15 minutes.
  6. Slide the pan open and add the quick roast vegetables to the empty spaces. Note: Avoid piling them on top of the potatoes.
  7. Roast for another 15-20 minutes, tossing once halfway through.
  8. Remove the pan until the edges are mahogany colored and broccoli tips are slightly charred.