Ingredients:

  • 1 lb Russet or Yukon Gold Potatoes, cut into 1-inch cubes
  • 1 lb Carrots, peeled and chopped into 1-inch thick rounds or batons
  • 1 medium Red Onion, peeled and quartered, segments separated
  • 1 cup Brussels Sprouts, trimmed and halved
  • 1 cup Broccoli Florets
  • 4 Tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic, minced finely
  • 1 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Fresh Thyme leaves
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • Zest of 1 medium Lemon (optional, for finishing)

Instructions:

  1. Preheat oven to 425°F (220°C). Line the sheet pan(s) with parchment paper if desired. If using two trays, ensure they are placed in the upper and lower middle racks.
  2. Wash and thoroughly dry all vegetables. Chop all vegetables to approximately the same size (1-inch cubes/pieces) for even cooking.
  3. In a large mixing bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. Whisk briefly until well combined.
  4. Add the prepared vegetables to the bowl and toss vigorously, ensuring every piece is completely coated in the oil and herb mixture.
  5. Transfer the seasoned vegetables onto the prepared sheet pan. Spread them out into a single layer. Crucially, do not let them touch or overlap. Use a second tray if necessary.
  6. Place the pan in the preheated oven and roast for 15 minutes undisturbed.
  7. After 15 minutes, remove the pan and use a spatula to flip or stir the vegetables, ensuring the previously untouched sides are exposed to the heat.
  8. Return the pan to the oven and continue roasting for another 20–25 minutes, or until the vegetables have deeply browned, caramelised edges and the potatoes are fork-tender.
  9. Remove the tray from the oven. Immediately sprinkle the Ultimate Mixed Herb Roasted Vegetables with the fresh lemon zest (if using) and an extra pinch of flaky sea salt. Serve hot.