Ingredients:

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 3 large carrots, peeled and sliced into ½-inch rounds
  • 1 lb baby potatoes, halved
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into thick wedges
  • 2 cups broccoli florets, bite-sized
  • 1 cup Brussels sprouts, trimmed and halved
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Preheat a large rimmed baking sheet in the oven for 10 minutes. Line the preheated baking sheet with parchment paper to prevent sticking and ensure even caramelization.
  2. Wash and prep all vegetables. Ensure the root vegetables (sweet potatoes, carrots, and baby potatoes) are cut into uniform sizes to guarantee they cook at the same rate.
  3. Place sweet potatoes, baby potatoes, carrots, Brussels sprouts, and red onion into a large mixing bowl. Drizzle with the 3 tablespoons of extra virgin olive oil and sprinkle with garlic powder, dried oregano, smoked paprika, sea salt, and black pepper.
  4. Toss the mixture thoroughly until every vegetable piece is evenly coated in oil and spices.
  5. Spread the seasoned vegetables across the prepared baking sheet. Arrange them in a single layer with at least a 1-inch buffer zone around each piece to prevent steaming and encourage a crisp texture.
  6. Roast in the preheated oven for 20 minutes.
  7. Remove the pan and add the broccoli florets and red bell pepper chunks. Toss them gently with the other vegetables using a spatula.
  8. Return the pan to the oven and roast for another 15 minutes. Cook until the edges of the onions are blackened and the potato skins are wrinkled and crisp. You are looking for a deep golden color on the sweet potatoes.