Ingredients:

  • 2 large Russet potatoes, cubed into 1 inch pieces
  • 3 large carrots, peeled and sliced into thick rounds
  • 1 large red onion, cut into 1 inch wedges
  • 1 red bell pepper, deseeded and chopped into large squares
  • 1 medium zucchini, sliced into half moons
  • 8 whole cloves garlic, unpeeled
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon fresh rosemary, roughly chopped
  • 1/2 teaspoon smoked paprika

Instructions:

  1. Preheat your oven to 200°C (400°F). Ensure your oven rack is in the center position for even air circulation. While the oven heats, wash and dry all your vegetables thoroughly. Any leftover water will cause the vegetables to steam rather than roast.
  2. Place all the chopped vegetables, including the unpeeled garlic cloves, into a large bowl. Drizzle with the 2 tablespoons of olive oil.
  3. Sprinkle the salt, pepper, rosemary, and smoked paprika over the top.
  4. Use your hands to toss everything together. You want a thin, glistening coat of oil on every piece.
  5. Spread the vegetables onto the baking sheet in a single layer. Cook 20 minutes until the edges start to turn golden.
  6. Remove the tray and use a metal spatula to turn the vegetables. Slide the tray back into the oven.
  7. Roast for another 15 minutes until the potatoes are fork tender and the peppers have slightly charred skins. The carrots should be wrinkled and concentrated in flavor. You’ll know it’s done when the aroma of roasted garlic becomes undeniably sweet.
  8. Carefully pick out the garlic cloves. They should be soft and squishy inside their skins. You can serve them whole for people to squeeze out themselves, or squeeze them all out now and toss the paste back with the vegetables.
  9. Give the tray one last toss to distribute any juices that have pooled. Taste a piece of potato — be careful, it's hot! If it needs another pinch of salt, add it while the vegetables are still steaming so it sticks.