Roasted Vegetables: Get Ultra-Crispy Results

Ingredients

• 1 lb Russet or Yukon Gold Potatoes, cut into 1-inch cubes
• 1 lb Carrots, peeled and chopped into 1-inch thick rounds or batons
• 1 medium Red Onion, peeled and quartered, segments separated
• 1 cup Brussels Sprouts, trimmed and halved
• 1 cup Broccoli Florets
• 4 Tbsp Extra Virgin Olive Oil
• 4 cloves Garlic, minced finely
• 1 Tbsp Fresh Rosemary, finely chopped
• 1 Tbsp Fresh Thyme leaves
• 1 tsp Kosher Salt
• ½ tsp Freshly Ground Black Pepper
• Zest of 1 medium Lemon (optional, for finishing)