Ingredients:

  • 2 cups (300g) broccoli florets
  • 2 cups (300g) cauliflower florets
  • 2 large (150g) carrots, sliced into rounds
  • 1 medium (110g) red onion, cut into wedges
  • 1 large (150g) red bell pepper, chopped into chunks
  • 3 tbsp (42g) unsalted butter, melted
  • 4 cloves (12g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) black pepper
  • 1 whole head (50g) garlic, top sliced off
  • 1 tbsp olive oil (for the garlic head)

Instructions:

  1. Wash and dry all vegetables thoroughly. Cut the carrots, onions, and peppers into uniform 1-inch chunks to ensure even caramelization.
  2. In a large mixing bowl, toss the broccoli, cauliflower, carrots, onions, and peppers with melted butter, minced garlic, dried oregano, salt, and black pepper until every surface is glistening.
  3. Spread the vegetable mixture in a single layer on a parchment-lined rimmed baking sheet, leaving at least 1 inch of space between pieces to prevent steaming.
  4. Wrap the whole head of garlic in foil with a drizzle of oil and place it on the corner of the baking sheet.
  5. Roast at 400°F (200°C) for 20–25 minutes until the broccoli edges are charred dark brown and carrots appear glazed.