Ingredients:
- 1 lbs Waxy Potatoes (e.g., Yukon Gold or Maris Piper), scrubbed and quartered
- 5 lbs Carrots, peeled and cut into 1-inch chunks
- 6 lbs Broccoli Florets, bite-sized
- 1 large Red Onion, cut into 8 thick wedges
- 1 large Red Bell Pepper, chopped into 1-inch squares
- 5 Tbsp Neutral Oil (e.g., Avocado or Light Olive Oil)
- 2 tsp Fresh Rosemary, finely chopped
- 1 tsp Fresh Thyme, leaves only
- 4 large Garlic Cloves, smashed or minced
- 1 Tbsp Kosher Salt (Flaky)
- 1 tsp Freshly Ground Black Pepper
- ½ medium Lemon (optional, for finishing)
Instructions:
- Preheat the oven to a scorching 425°F (220°C). Position the rack in the middle and line two large rimmed baking sheets with parchment paper.
- Chop all vegetables to approximately the same size (1 to 1.5 inches) for even cooking. Ensure the vegetables are dry—pat them down with a clean tea towel if they were recently washed.
- In a large mixing bowl, toss the 'hardy mix' (potatoes and carrots) with 3 Tbsp of oil, half of the salt, pepper, half of the herbs, and half of the garlic.
- Toss the remaining 'tender mix' (broccoli, onion, and pepper) separately with the remaining oil, seasoning, and herbs.
- Arrange the hardy mix on one baking sheet and the tender mix on the second. Crucially, ensure the vegetables are in a single layer with airspace between them to prevent steaming.
- Place the hardy mix tray in the oven first. Roast for 15 minutes.
- After the initial 15 minutes, add the tray with the tender mix to the oven.
- After another 15 minutes (30 minutes total cook time for the potatoes), carefully remove both trays. Use a spatula to scrape and turn the vegetables to expose new surfaces to the pan. Return to the oven.
- Roast for a final 5–10 minutes. The vegetables are ready when the potatoes are fork-tender and the broccoli/carrots have deeply caramelised, crispy edges.
- Remove from the oven. If desired, squeeze the juice of half a lemon over the hot vegetables. Taste and adjust seasoning with flaky sea salt. Serve immediately.