Ingredients:

  • 2 large Sweet Potatoes (500g), peeled and oblique-cut into 1-inch chunks
  • 4 large Carrots (300g), sliced into thick coins
  • 1 head Cauliflower (600g), broken into flat-bottomed florets
  • 1 Red Onion (150g), cut into 1-inch thick wedges
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Fresh Rosemary, finely minced
  • 1 tsp Smoked Paprika
  • 1.5 tsp Sea Salt
  • 0.5 tsp Coarse Black Pepper
  • 2 cloves Garlic, smashed
  • 1 tbsp Fresh Lemon Juice

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. In a large stainless steel mixing bowl, combine all vegetables with 3 tbsp olive oil, rosemary, smoked paprika, salt, and pepper. Toss until every surface is shimmering.
  3. Arrange on the sheet. Spread the mixture onto the baking sheet in a single layer. Do not crowd the pan.
  4. Add the garlic. Place the 2 smashed garlic cloves among the vegetables.
  5. Roast for 30 minutes until the edges are charred and the potatoes are tender when pierced with a fork.
  6. Remove from the oven and immediately drizzle with 1 tbsp lemon juice to brighten the flavor profile before serving.