Ingredients:

  • 10 lbs Yukon Gold potatoes, 1-inch cubes
  • 5 lbs carrots, peeled and sliced into 1-inch chunks
  • 3 lbs parsnips, peeled and sliced into 1-inch chunks
  • 4 lbs red onions, cut into 1.5-inch wedges
  • 5 lbs zucchini, cut into thick 2-inch half-moons
  • 4 lbs red and yellow bell peppers, 2-inch pieces
  • 3 cups extra virgin olive oil
  • 1/2 cup garlic, minced
  • 4 tbsp dried oregano
  • 4 tbsp dried thyme
  • 1/4 cup kosher salt
  • 2 tbsp coarse black pepper
  • 1/4 cup fresh lemon juice

Instructions:

  1. Preheat the oven to 425°F (220°C) and line 6 to 8 large rimmed baking sheets with parchment paper.
  2. Prepare the root vegetables: cube the Yukon Gold potatoes and slice carrots and parsnips into 1-inch pieces.
  3. Prepare the aromatic vegetables: cut red onions into 1.5-inch wedges, zucchini into 2-inch half-moons, and bell peppers into 2-inch pieces.
  4. In large mixing bowls, whisk together the olive oil, minced garlic, dried oregano, dried thyme, kosher salt, and coarse black pepper.
  5. Divide the vegetables among the bowls (root vegetables in one, aromatic vegetables in others) and toss vigorously until every surface is evenly coated in oil.
  6. Spread the vegetables in a single layer across the prepared baking sheets, ensuring there is enough space between pieces to allow airflow and prevent steaming.
  7. Roast in the oven for approximately 45 minutes, rotating pans as needed, until vegetables are tender and have developed a mahogany-colored char.
  8. Remove from the oven and drizzle with fresh lemon juice immediately before serving.