Ingredients:

  • 1.5 lbs fingerling potatoes, halved lengthwise
  • 1 lb rainbow carrots, peeled and sliced into 2-inch batons
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp avocado oil
  • 1.5 tsp flaky sea salt
  • 1 tsp coarse black pepper
  • 15 large garlic cloves, peeled
  • 0.5 cup extra virgin olive oil
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 1 tsp red pepper flakes

Instructions:

  1. Preheat the oven to 200°C (approximately 392°F).
  2. Prep the 1.5 lbs fingerling potatoes, 1 lb rainbow carrots, and 1 lb Brussels sprouts by washing and cutting as directed.
  3. Toss the vegetables in a large bowl with the 2 tbsp avocado oil, 1.5 tsp flaky sea salt, and 1 tsp coarse black pepper.
  4. Spread the mixture onto a large, rimmed baking sheet in a single layer. Cook for 25 minutes until the edges start to brown.
  5. Mix the 0.5 cup extra virgin olive oil with the 15 garlic cloves, chopped rosemary, thyme, and 1 tsp red pepper flakes in a small bowl.
  6. Pour the garlic and herb oil mixture over the partially roasted vegetables.
  7. Toss everything gently with a spatula to ensure the oil coats every piece.
  8. Bake for another 25 minutes until the garlic is golden brown and the potatoes are tender.
  9. Rest the tray on the counter for 5 minutes. This allows the juices to settle and the vegetables to crisp up even more.
  10. Finish with an extra sprinkle of flaky salt if you like that salty sweet hit.