Sheet Pan Roasted Vegetables

Ingredients

• About 1.2 kg mixed vegetables: potatoes, carrots, red onion, bell peppers, zucchini, broccoli
• 3 tbsp olive oil
• 1 tsp salt, black pepper
• 1 tsp dried thyme or oregano
• 3 garlic cloves, unpeeled

Method

1. Heat the oven to 220 °C (425 °F).
2. Cut everything into similar-sized pieces. Hard vegetables like potatoes and carrots should be a bit smaller than soft ones.
3. Toss with oil, salt, pepper and herbs directly on a large baking tray. Spread out in one layer — use two trays if it is crowded.
4. Roast the potatoes and carrots for 15 minutes first, then add the softer vegetables and garlic and roast another 20 minutes, turning once.
5. Squeeze the soft garlic out of its skin and toss it through before serving.

Crowding the pan is the most common mistake: the vegetables steam instead of browning.