Ingredients:

  • 2 large sweet potatoes, cubed (1-inch pieces)
  • 1 head of broccoli, cut into florets
  • 3 large carrots, sliced into thick rounds
  • 1 red bell pepper, de-seeded and chopped into squares
  • 1 red onion, cut into thick wedges
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. In a large mixing bowl, toss the cubed sweet potatoes, broccoli florets, carrots, bell pepper, and red onion with olive oil, oregano, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  2. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure the pan is not overcrowded to allow for proper roasting rather than steaming. Place on the center rack and roast for 15 minutes.
  3. Remove the pan from the oven and use a spatula to flip and toss the vegetables. Return to the oven for an additional 15 minutes until the vegetables are fork-tender and the edges show a light char.