Ingredients:

  • 1 lb Yukon Gold potatoes, cubed into 1 inch pieces
  • 2 large carrots, peeled and sliced into thick diagonals about 1/2 inch thick.
  • 0.5 lb Brussels sprouts, trimmed and halved
  • 2 large bell peppers, cut into 1.5 inch chunks
  • 1 large red onion, cut into thick wedges
  • 1 medium zucchini, sliced into thick half moons
  • 1 head broccoli, cut into large florets
  • 3.5 tbsp olive oil
  • 1.5 tsp salt
  • 0.5 tsp pepper
  • 1 tsp oregano
  • 0.5 tsp garlic powder
  • 1 pinch red pepper flakes

Instructions:

  1. Preheat the oven. Set it to 425°F (218°C). Note: A hot oven is non negotiable for achieving a crispy exterior before the inside turns to mush.
  2. Prep the potatoes. Cube 1 lb Yukon Gold potatoes into 1 inch pieces.
  3. Slice the carrots. Peel 2 large carrots and slice them into thick diagonals about 1/2 inch thick.
  4. Trim the sprouts. Halve 0.5 lb Brussels sprouts after trimming the woody ends.
  5. Chop the peppers and onion. Cut 2 large bell peppers into 1.5 inch chunks and the red onion into thick wedges.
  6. Prepare the greens. Slice the zucchini into thick half moons and cut the broccoli into large florets.
  7. Season everything. Toss all vegetables in a large bowl with 3.5 tbsp olive oil, 1.5 tsp salt, 0.5 tsp pepper, 1 tsp oregano, 0.5 tsp garlic powder, and a pinch of red pepper flakes. Mix until every surface is glistening.
  8. Arrange the tray. Spread the vegetables onto a large sheet pan in a single layer. Ensure no two vegetables are overlapping.
  9. Roast the mix. Bake for 25 minutes, tossing halfway through with a spatula. Cook until the edges are charred and potatoes are fork tender.
  10. Final check. Remove from the oven when you hear the sizzle and see the broccoli tips turning dark brown.