Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 3 large carrots, peeled and sliced into thick coins
  • 1 large red onion, cut into thick wedges
  • 2 large bell peppers, de-seeded and chopped into large chunks
  • 1 medium zucchini, sliced into half-moons
  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic, smashed and unpeeled
  • 2 sprigs fresh rosemary, leaves stripped and chopped
  • 2 sprigs fresh thyme, leaves stripped
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon cracked black pepper

Instructions:

  1. Preheat the oven. Set your rack to the middle position and heat to 400°F (200°C).
  2. Prep the hardy vegetables. Cube the 1.5 lbs of Yukon Gold potatoes into 1 inch pieces and slice the 3 carrots into thick coins.
  3. Chop the aromatics. Cut the red onion into thick wedges and chop the 2 bell peppers into large chunks.
  4. Slice the zucchini. Cut the medium zucchini into half moons. Ensure they are about 1/2 inch thick so they don't disappear during the roast.
  5. Toss with oil. In a large bowl, combine all vegetables with the 3 tablespoons of extra virgin olive oil. Ensure every piece is glossy and coated.
  6. Season the mix. Add the chopped rosemary, thyme, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper. Toss again to distribute the herbs.
  7. Add the garlic. Throw in the 6 smashed, unpeeled garlic cloves.
  8. Spread on the tray. Pour the vegetables onto the baking sheet. Space them out so no two pieces are touching.
  9. Roast until golden. Bake for 35 minutes. At the halfway mark (around 17 minutes), give the pan a good shake or use a spatula to flip the pieces.
  10. Check for doneness. Roast until the potatoes are browned on the edges and pierce easily with a fork.