Ingredients:

  • 2 large (or 4 small) Russet or Yukon Gold Potatoes, cut into 1-inch cubes
  • 3 medium Carrots, peeled and cut into chunks
  • 1 generous cup Broccoli Florets
  • 1 medium Red Onion, cut into large wedges
  • 1 large Red Bell Pepper, deseeded and cut into 1-inch pieces
  • 4 tablespoons Extra Virgin Olive Oil
  • 5 teaspoons Sea Salt Flakes
  • ½ teaspoon Freshly Ground Black Pepper
  • 4 large cloves Fresh Garlic, smashed or minced
  • 2 sprigs Fresh Rosemary, leaves stripped and chopped
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Balsamic Vinegar (Optional, for finishing)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line one or two large, heavy-duty baking sheets with parchment paper to aid crispness and prevent sticking.
  2. Chop the dense vegetables (potatoes and carrots) to a uniform size (roughly 1 inch / 2.5 cm). Keep softer vegetables (broccoli, pepper, onion) slightly larger to ensure even cooking times.
  3. In a large mixing bowl, combine all chopped vegetables, minced or smashed garlic, olive oil, salt, pepper, chopped fresh rosemary, and dried oregano.
  4. Toss the mixture thoroughly, ensuring every piece of vegetable is completely coated in the oil and seasoning mixture. The oil acts as the flavor delivery system and the crisping agent.
  5. Transfer the seasoned vegetables onto the prepared baking sheet(s). Crucially, spread the vegetables in a single layer without touching or overlapping too much. If they are piled high, they will steam rather than roast, so use a second sheet if necessary.
  6. Place the sheet(s) in the preheated oven. Roast for 30 minutes.
  7. After 30 minutes, carefully pull out the tray and use a spatula to flip and stir the Roasted Vegetables to ensure even browning on all sides.
  8. Return to the oven for another 5–10 minutes, or until the potatoes are fork-tender and the edges of the vegetables are deeply golden brown and slightly crisp.
  9. Remove from the oven. Taste and adjust seasoning (salt and pepper) if necessary. Drizzle lightly with the optional teaspoon of balsamic vinegar immediately upon removal for a tangy, acidic finish.
  10. Transfer to a serving dish and enjoy hot.