Ingredients:

  • 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
  • 3 large carrots, peeled and sliced into 1/2 inch rounds
  • 1 lb baby potatoes, halved
  • 1 large red onion, cut into thick wedges
  • 1 red bell pepper, deseeded and cut into 1-inch strips
  • 1 medium zucchini, sliced into thick half-moons
  • 4 cloves garlic, smashed but left in their skins
  • 3 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary, crushed
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp nutritional yeast

Instructions:

  1. Preheat your oven to 425°F (220°C). Place two empty large rimmed baking sheets inside the oven while it heats to ensure a quick sear upon contact.
  2. In a large stainless steel mixing bowl, toss the prepared sweet potatoes, carrots, and baby potatoes with 1.5 tablespoons of olive oil, sea salt, and crushed rosemary.
  3. Carefully remove the hot pans from the oven. Spread the root vegetables in a single layer across the sheets, ensuring they are not crowded to allow for proper caramelization.
  4. Roast the root vegetables for 15-20 minutes.
  5. While the roots roast, toss the red onion, bell pepper, zucchini, and smashed garlic in the remaining oil, oregano, smoked paprika, and black pepper.
  6. Add the softer vegetables to the pans with the root vegetables. Sprinkle everything with nutritional yeast if using. Return to the oven for another 15-20 minutes until all vegetables are tender and charred at the edges.