Ingredients:

  • 450g carrots, peeled and cut into 1-inch diagonal slices
  • 450g parsnips, peeled and cut into 1-inch chunks
  • 300g red onions, peeled and cut into 1-inch wedges
  • 250g Brussels sprouts, halved vertically
  • 30ml extra virgin olive oil
  • 5g sea salt
  • 2g freshly cracked black pepper
  • 3g dried thyme or rosemary
  • 3 cloves garlic, smashed with skins on

Instructions:

  1. Place two large, heavy-duty rimmed baking sheets in the oven and preheat to 425°F (220°C). Heating the pans empty is essential for immediate caramelization.
  2. Prepare the vegetables by peeling and cutting the root vegetables (carrots, parsnips, onions) and chopping the cruciferous and soft vegetables (broccoli, sprouts, pepper) according to the specified dimensions to ensure even cooking.
  3. In a large mixing bowl, combine all prepared vegetables. Drizzle with 30ml of olive oil and sprinkle with sea salt, black pepper, and dried herbs.
  4. Use your hands to massage the oil and seasonings into every crevice of the vegetables, ensuring a thin, even coating.
  5. Carefully remove the hot baking sheets from the oven. Immediately spread the vegetables across the two pans in a single layer, ensuring they have 'breathing room' to prevent steaming.
  6. Add the smashed garlic cloves to the pans and roast for 35 minutes, or until the vegetables have mahogany-colored edges and a tender interior.