Instructions
Cook time: 49 minutes
Preheat oven to 425° + line a large sheet pan with parchment
Bring a large pot of salted water to a boil; add potatoes + cook 10–12 min until just tender; add carrots + Brussles then boil for 5-7 min until just fork-tender; drain well + spread veggies onto prepared sheet pan
Use the bottom of a sturdy cup or bowl to gently smash each veggie until slightly flattened but still intact; drizzle with 4 tbsp oil + sprinkle seasoning packet; toss lightly or leave as-is for maximum crisp edges; roast for 25–35 minutes, flipping halfway, until veggies are deeply golden + crispy on the edges
Taste + season with salt/pep or a final drizzle of olive oil if desired
