Ingredients:

  • 1 lb baby Yukon Gold potatoes, halved
  • 300g carrots, peeled and sliced into 1-inch diagonal chunks
  • 1 large red onion, cut into 1-inch wedges
  • 350g broccoli, cut into bite-sized florets
  • 1 red bell pepper, de-seeded and cut into 1-inch squares
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, finely minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp fine grain sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp nutritional yeast

Instructions:

  1. Preheat your oven to 220°C. Prepare an extra-large rimmed baking sheet with parchment paper or a silicone mat.
  2. Chop vegetables uniformly, ensuring hard vegetables (potatoes, carrots) are cut slightly smaller than soft vegetables (peppers, onions) to ensure even cooking.
  3. In a large stainless steel mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried thyme, sea salt, and black pepper.
  4. Add all prepared vegetables to the bowl and toss vigorously until every piece is evenly coated in the oil and herb emulsion.
  5. Spread the vegetables onto the baking sheet in a single layer, ensuring they do not touch to prevent steaming.
  6. Roast for 30 minutes, or until the vegetables have developed a mahogany-colored crust and the potatoes are fork-tender.
  7. Remove from oven and immediately drizzle with fresh lemon juice and sprinkle with fresh parsley and nutritional yeast before serving.