Ingredients:

  • 1 lb (450g) baby potatoes, halved or quartered
  • 2 cups (300g) carrots, sliced into 1-inch chunks
  • 1 medium (150g) red onion, cut into wedges
  • 2 cups (150g) broccoli florets
  • 1 large (200g) red bell pepper, chopped into 1-inch pieces
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (6g) sea salt
  • ½ tsp (2g) cracked black pepper
  • 1 tsp (3g) garlic powder
  • 1 tsp (2g) dried oregano

Instructions:

  1. Preheat your oven to 425°F (220°C). Chop all vegetables according to the size-matching rule: ensure potatoes and carrots are the smallest pieces, as they take the longest to soften.
  2. Place all chopped vegetables into a large mixing bowl. Drizzle with olive oil and sprinkle the salt, pepper, garlic powder, and oregano over the top. Toss vigorously until every surface has a thin, glistening coat of oil.
  3. Spread the vegetables in a single layer on a large rimmed baking sheet. Roast for 20–25 minutes. Halfway through, use a spatula to flip the vegetables to ensure an even, mahogany-colored char on all sides.
  4. Remove from the oven when the potatoes are fork-tender and the broccoli edges are slightly blackened and crisp.