Roasted potatoes carrots and broccoli are one of staple side dishes, works for any occasion and a real crowd pleaser. Easy to make, loaded with flavor and roasted to perfection, a family favourite!
- 1 ½ lbs (700g) carrots, peeled and cut into 1 ½ inch slices
- 2 lbs (900g) new potatoes or small firm potatoes, scrubbed or peeled then sliced in half or quarters
- 1 head of broccoli, cut into small florets
- 4 tablespoon olive oil
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon course ground pepper
- zest of 1 small lemon
- chopped fresh thyme or parsley for serving (optional)
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Preheat the oven to 400°F (200C). Line a large baking sheet with parchment paper or brush with a little oil.
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Stir together the oil and spices in a small bowl and set aside.
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Peel or scrub the potatoes, then sliced in half or quarters large chunks, about 1 inch. Cut the carrots into about 1 ½ inch slices.
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Place the potatoes and carrots on the prepared baking sheet and pour over the ⅔ of the oil and spice mixture. Stir well until evenly coated and spread out in a single layer.
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Bake the potatoes and carrots for 20-30 minutes, stir ones while baking.
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Cut the broccoli into small florets while the potatoes and carrots are in the oven. Push the potatoes and carrots to one side of the baking sheet, add the broccoli, pour over the remaining ⅓ of the oil and spice mixture. Stir well until evenly coated and spread out in a single layer.
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Bake for an additional 10 minutes or until cooked through, stirring once. Check the potatoes and carrots to make sure they are fork tender, golden and crisp on the outside.
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Toss the roasted vegetables with the lemon zest, and season with more salt and pepper to taste. Add to a serving bowl or platter and top with some fresh thyme or parsley to taste. Serve immediate while hot.