Ingredients:

  • 2 cups (300g) baby potatoes, halved
  • 2 cups (300g) carrots, cut into bite-sized pieces
  • 2 cups (300g) Brussels sprouts, halved
  • 1 red onion, cut into wedges
  • 3 tablespoons (45ml) olive oil
  • 1 teaspoon (5g) smoked paprika
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) dried thyme
  • Salt and pepper, to taste
  • 1 tablespoon (10g) fennel seeds, crushed or ½ tablespoon (7g) anise seeds
  • 1 tablespoon (15ml) apple cider vinegar (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Wash and cut the baby potatoes, carrots, Brussels sprouts, and red onion.
  3. In a large mixing bowl, combine the vegetables with olive oil, smoked paprika, ground cumin, dried thyme, salt, and pepper.
  4. Add crushed fennel seeds or anise seeds and toss to coat evenly. Let marinate for at least 30 minutes.
  5. Spread the marinated vegetables in a single layer on the baking sheet.
  6. Roast in the preheated oven for about 25-30 minutes or until golden brown and tender, tossing halfway through.
  7. Remove from the oven and drizzle with apple cider vinegar before serving, if desired.