jamaican jerk vegetables

so i'm running out of rosemary.  it's a sad state of affairs, really, and it was one i wanted to rectify yesterday.  however, my local grocery store was sold out of this wonderful dried herb, and i was too lazy to drive somewhere else.  but there was a container of jamaican jerk seasoning...and i have always been curious to try this in cookery.  i also had potatoes in my pantry, carrots in my fridge, and broccoli in my shopping basket.

naturally, i decided to mix them all together.

ingredients:
- a couple potatoes
- a handful of baby carrots
- a few florets of broccoli
- jerk seasoning
- black pepper
- garlic powder

preparation:
cut the potatoes into chunks, and trim the broccoli into manageable trees.  throw these pieces, as well as the  baby carrots, into a mixing bowl, and toss with olive oil.  sprinkle on a healthy amount of garlic, black pepper, and jerk seasoning.

spread the vegetables on a baking pan (use parchment paper), and roast at 400°F for about 30 minutes.

verdict:
in hindsight, it probably isn't a good idea to roast the broccoli for the same duration as the potatoes and carrots.  next time, i would probably roast the potatoes and carrots longer (maybe 45 minutes) and add the broccoli to the pan later (maybe 15-20 minutes before the rest is finished cooking).  that way, the potatoes would become crispier, and maybe the carrots would fully caramelize.

as it was, the potatoes were cooked but lacked that extra crispiness, and the carrots were still a little al dente.  and unfortunately, the broccoli was mostly blackened.  also, the jamaican jerk seasoning has more of a kick than the smell from the container initally led me to believe!