Ingredients:

  • 2 medium sweet potatoes, cubed into 1-inch pieces
  • 450g large carrots, sliced into thick rounds
  • 1 large red onion, cut into 1/2-inch wedges
  • 2 cups broccoli florets, bite-sized
  • 1 lb Brussels sprouts, halved
  • 2 large red and yellow bell peppers, chopped into 1-inch squares
  • 2 tbsp cold-pressed extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat oven to 200°C (400°F).
  2. Cut sweet potatoes, carrots, onions, and peppers. Ensure pieces are roughly the same size for even cooking.
  3. Cut the 1 lb Brussels sprouts through the stem to halve them.
  4. In a small bowl, combine rosemary, thyme, garlic powder, paprika, salt, and pepper.
  5. Place all vegetables in a large bowl and drizzle with 2 tbsp olive oil and 1 tbsp lemon juice.
  6. Sprinkle the spice mix and 2 tbsp nutritional yeast over the vegetables. Toss until every piece is coated.
  7. Spread the mix across two large baking sheets. Ensure no pieces are overlapping.
  8. Bake for 25 minutes. Wait until you hear a faint sizzling sound.
  9. Stir the vegetables and swap the top and bottom racks.
  10. Bake for another 20 minutes until edges are charred and potatoes are tender.