Ingredients:

  • 2 large sweet potatoes (500g), cubed into 1-inch pieces
  • 3 large carrots (250g), sliced into 1/2-inch rounds
  • 1 head of broccoli (300g), broken into medium florets
  • 1 large red bell pepper, cut into wide strips
  • 1 large red onion, cut into 1-inch wedges
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C) and line an extra-large rimmed baking sheet with unbleached parchment paper if desired.
  2. Ensure all vegetables are completely dry after washing to prevent steaming. Cut the sweet potatoes and carrots into uniform 1-inch pieces and rounds.
  3. In a large stainless steel mixing bowl, toss the sweet potatoes and carrots with 1.5 tablespoons of olive oil and half of the smoked paprika, oregano, garlic powder, salt, and pepper.
  4. Spread the seasoned root vegetables in a single layer on the baking sheet, ensuring they are not crowded.
  5. Toss the broccoli, bell pepper, and red onion in the remaining oil and spices.
  6. Roast the root vegetables for 15 minutes, then add the broccoli, peppers, and onions to the tray. Continue roasting for another 20 minutes, or until all vegetables achieve a charred exterior and tender interior.