Preheat the oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper easy cleanup. I don't recommend foil as my potatoes always stick to foil.
1 large potato, 1 sweet potato
Prep the veggies: Peel and dice the potato and sweet potatoes into evenly sized cubes. Cut the broccoli into florets and thinly slice the red onion. Pat everything dry with a clean towel to help the veggies roast up crispy.
1 head of broccoli, 1 red onion
Season: Place all the vegetables in a large bowl. Add olive oil, salt, pepper, garlic powder, oregano, and paprika. Toss well until all the veggies are evenly coated.
2 tablespoon olive oil, 1 to 1 ½ teaspoon salt, ¼ teaspoon black pepper, ¾ teaspoon garlic powder, 1 teaspoon oregano, ½ teaspoon paprika
Roast: Spread the vegetables in a single layer on the prepared baking sheet, making sure they’re not crowded (use two sheets if needed). Roast for 30–35 minutes, tossing halfway through, until the vegetables are tender and golden with crispy edges. At the end, sprinkle the parmesan on them while they are still hot and mix well.
½ cup freshly grated parmesan
Serve: Serve warm as a side dish or bowl topper. These roasted veggies pair perfectly with roasted veggie bowls!
