Ingredients:

  • 3 medium carrots, peeled and cut into 1/2 inch chunks
  • 5 small red potatoes, quartered (cut into 1/2 inch pieces)
  • 3 cups broccoli florets (3/4 inch size)
  • 1 large red bell pepper, cut into 3/4 inch squares
  • 1 large zucchini, cut into 1 inch chunks
  • 5 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp smoked paprika

Instructions:

  1. Preheat oven to 425°F (220°C). Line a large, heavy-duty sheet pan (half sheet) with parchment paper or foil for easier cleanup. Ensure the pan is large enough to allow the vegetables to spread out in a single layer without crowding.
  2. Following the density guidelines, chop all vegetables to the specified sizes: hard vegetables (carrots, potatoes) smaller, medium vegetables (broccoli, pepper) medium, and soft vegetables (zucchini) largest. This ensures uniform cooking time.
  3. In a very large bowl, combine the chopped vegetables, olive oil, minced garlic, kosher salt, black pepper, thyme, and smoked paprika. Toss vigorously until all the vegetables are evenly coated in the oil and seasoning mixture.
  4. Spread the seasoned vegetables onto the prepared sheet pan in a single layer. Do not overlap them, as crowding prevents the Maillard reaction necessary for crisp edges. Roast for 20 minutes, stirring halfway through (at 10 minutes), until the vegetables are tender on the inside and deeply caramelized and crisp on the edges.