Ingredients:

  • 1.5 kg Red Potatoes, cut into 1-inch chunks
  • 800g Carrots, peeled and sliced into 1/2-inch bias rounds
  • 800g Parsnips, cored and sliced into 1/2-inch rounds
  • 60ml Extra Virgin Olive Oil
  • 10g Kosher Salt
  • 1 kg Brussels Sprouts, halved
  • 2 large Red Onions, cut into 1-inch wedges
  • 2 large heads of Broccoli, cut into medium florets
  • 45ml Extra Virgin Olive Oil
  • 5g Dried Oregano
  • 30ml Aged Balsamic Vinegar
  • 15g Fresh Flat-leaf Parsley, roughly chopped
  • 5g Flaky Sea Salt
  • 30g Cold Unsalted Butter, cubed

Instructions:

  1. Preheat your oven to 400°F (200°C) or 400°F for convection.
  2. Pat all vegetables bone-dry with a clean kitchen towel to remove surface moisture, ensuring a better crust and preventing steaming.
  3. In a large stainless steel bowl, toss Group 1 ingredients (potatoes, carrots, and parsnips) with 60ml of olive oil and 10g of kosher salt until evenly coated.
  4. Distribute Group 1 vegetables across two baking sheets in a single layer. Roast for 15-20 minutes to give the denser root vegetables a head start.
  5. While Group 1 roasts, toss Group 2 (Brussels sprouts, onions, and broccoli) with 45ml of olive oil and dried herbs.
  6. Add Group 2 vegetables to the third baking sheet. Place in the oven and continue roasting all pans for another 25-30 minutes, rotating positions halfway through.
  7. Once vegetables are tender and mahogany-colored, remove from the oven. Immediately toss with balsamic vinegar, fresh parsley, flaky salt, and optional cold butter while still hot.