How to Make THE BEST Sheet-Pan Roasted Vegetables

Cut each potato in half, then each half in half to end up with 4 evenly sized quarters from each potato, cut each quarter right down the middle and then into 1/2 inch thick pieces, add the cut potatoes into a baking tray lined with parchment paper, make sure they are all in a single layer and evenly spread out

Cut 1 large zucchini into 1/4 inch thick rounds, evenly divide over the potatoes, cut 2 red bell peppers into 1 inch x 1 inch pieces and add over the potatoes and zucchini, cut 2 large onions in half, then cut each half right down the middle and into 1/2 inch thick pieces, evenly spread the onions into the baking tray, grab 1 head of garlic and seperate the cloves, cut a slit on each clove and add to the baking tray

Drizzle a generous 1/4 cup of extra virgin olive oil over the vegetables, season generously with sea salt, freshly cracked black pepper, 1 tbsp of dried thyme, 1 tbsp of dried rosemary and 2 tsp of sweet smoked Spanish paprika, make sure you evenly spread out the herbs & spices so each piece of vegetable get´s coated

Add into a preheated oven, bake + broil option 250 C - 475 F

After 35 minutes the vegetables should be perfectly cooked, you can always stick a toothpick into a piece of potato, if it easily goes in but with a little resistance, the veggies are done, remove from the oven and serve at once, enjoy!