Ingredients:

  • 1 lb baby potatoes, halved or quartered
  • 2 cups carrots, peeled and sliced into 1-inch chunks
  • 1 small head broccoli, cut into florets
  • 1 small head cauliflower, cut into florets
  • 1 red bell pepper, seeded and chopped into 1-inch pieces
  • 1 red onion, cut into thick wedges
  • 4 cloves garlic, smashed and peeled
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ½ tsp smoked paprika

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. In a large mixing bowl, combine all the chopped vegetables and garlic.
  3. Pour the olive oil and seasoning blend over the vegetables and toss thoroughly to ensure every surface is evenly coated.
  4. Spread the vegetables in a single layer across a prepared baking sheet, ensuring visible space between the pieces to avoid steaming.
  5. Roast in the oven for 20 minutes.
  6. Using tongs, flip and toss the vegetables to ensure all sides contact the hot pan.
  7. Roast for another 10–15 minutes until the broccoli tips are charred and the potatoes are golden-brown.
  8. Remove from the oven and transfer to a serving platter. Garnish with a squeeze of fresh lemon juice or a sprinkle of fresh parsley if desired.