Ingredients:

  • 1 lb baby potatoes, halved
  • 3 large carrots, peeled and sliced into rounds
  • 1 head cauliflower, cut into small florets
  • 1 medium red bell pepper, chopped into 1-inch pieces
  • 1 medium zucchini, sliced into half-moons
  • 1 medium red onion, wedged
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup toasted walnuts, roughly chopped
  • 2 tbsp dried cranberries

Instructions:

  1. Preheat your oven to 425°F (220°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large bowl, toss the baby potatoes, carrots, and cauliflower with half of the seasoning emulsion (olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper).
  3. Spread the root vegetables in a single layer on the pan and roast for 15–20 minutes until the edges begin to turn golden.
  4. While the base is roasting, toss the red bell pepper, zucchini, and red onion with the remaining seasoning emulsion.
  5. Remove the pan from the oven, move the root vegetables to the sides to create space in the center, and add the softer vegetables.
  6. Roast for another 15–20 minutes until the cauliflower is mahogany-colored and the zucchini is tender.
  7. Remove the pan from the oven and garnish with crumbled feta cheese, toasted walnuts, and dried cranberries.