Ingredients:

  • 1 lb Brussels sprouts, halved
  • 2 large carrots, peeled and sliced into 1/2-inch coins
  • 1 large sweet potato, peeled and cut into 3/4-inch cubes
  • 1 red bell pepper, cut into 1-inch chunks
  • 9 large garlic cloves, smashed and peeled
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dried rosemary
  • 1.5 tsp flaky sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Place your empty sheet pan inside the oven while it preheats to ensure a 'pre-searing' effect.
  2. In a large pre-chilled metal mixing bowl, whisk together the extra virgin olive oil, balsamic vinegar, flaky sea salt, black pepper, and dried herbs.
  3. Add the prepared Brussels sprouts, carrots, sweet potato, red bell pepper, and smashed garlic cloves to the bowl. Massage the emulsion into the vegetables manually to ensure even coverage.
  4. Carefully remove the hot sheet pan from the oven. Immediately distribute the vegetables across the pan in a single layer, ensuring no pieces are touching to allow for proper air circulation.
  5. Slide the pan into the oven and roast for 25 minutes. Roast until the sprouts are charred and the potatoes are fork tender.