Ingredients:

  • 1 lb Yukon Gold Potatoes, chopped into 1-inch cubes
  • 3 large Carrots, peeled and sliced into 1/2-inch rounds
  • 1 large Zucchini, sliced into thick half-moons
  • 4 cloves Garlic, smashed
  • 2 cloves Garlic, finely minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme, stripped from the stem
  • 1 tsp Dried Oregano
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Sea Salt
  • 0.5 tsp Cracked Black Pepper

Instructions:

  1. Preheat oven. Set your rack to the middle position and heat to 200°C (400°F).
  2. Wash and dry all produce thoroughly to ensure the oil sticks and the skin crisps.
  3. Cut the 1 lb Yukon Gold Potatoes into 1 inch cubes.
  4. Cut the 3 large Carrots into 1/2 inch rounds.
  5. Slice the 1 large Zucchini into thick half moons, roughly 1 inch thick.
  6. In a large bowl, combine the 3 tbsp Extra Virgin Olive Oil with the chopped rosemary, thyme, oregano, salt, and pepper.
  7. Add the potatoes, carrots, zucchini, and the 4 smashed garlic cloves to the bowl and toss until every piece is glistening.
  8. Pour the mixture onto the baking sheet, ensuring the vegetables are in a single layer with space between them.
  9. Bake for 15 minutes until the potatoes start to soften.
  10. Remove the pan, toss the vegetables with the 2 minced garlic cloves, and roast for another 10 minutes until the edges are golden and crackling.