Ingredients:

  • 1 lb baby potatoes, halved
  • 3 large carrots, peeled and sliced into 1/2-inch diagonals
  • 1 large parsnip, sliced into half-moons
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into 1/2-inch wedges
  • 1 head of broccoli, cut into bite-sized florets
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 4 cloves garlic, smashed
  • 2 tbsp balsamic vinegar

Instructions:

  1. Set your rack to the center and preheat to 425°F (218°C).
  2. Halve 1 lb baby potatoes and slice 3 large carrots and 1 large parsnip.
  3. Cut 1 large red bell pepper into chunks, 1 red onion into wedges, and break 1 head of broccoli into florets.
  4. Place all vegetables (except the broccoli and peppers if you want them less charred) in a large bowl and coat with 3 tbsp olive oil.
  5. Sprinkle with 1 tsp sea salt, 1/2 tsp pepper, and 1 tsp dried oregano. Add 4 smashed garlic cloves.
  6. Spread everything in a single layer on the baking sheet. Ensure no two vegetables are touching to avoid steaming.
  7. Roast for 15 minutes until the potatoes begin to turn golden.
  8. Use a spatula to turn the vegetables, ensuring the other sides get contact with the hot pan.
  9. Drizzle with 2 tbsp balsamic vinegar and return to the oven for 10 minutes until the edges are charred and the potatoes are fork tender.
  10. Let the tray sit for 2 minutes; this helps the vegetables release from the pan easily.