Ingredients:

  • 1 lb baby potatoes, quartered
  • 2 cups carrots, sliced into coins
  • 1 large red onion, cut into wedges
  • 2 cups broccoli florets
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp balsamic glaze
  • 1/2 cup crumbled feta cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. In an extra-large bowl, combine all chopped vegetables with the olive oil, minced garlic, dried oregano, salt, and black pepper. Toss vigorously until the vegetables are glossy.
  3. Spread the mixture in a single layer on a parchment-lined sheet pan, ensuring no vegetables are overlapping.
  4. Roast for 25–30 minutes, gently stirring the vegetables halfway through until edges are golden-brown.
  5. Remove from oven when potatoes are tender and broccoli tips are slightly charred. Drizzle with balsamic glaze and sprinkle with crumbled feta and chopped parsley while hot.