Roasted Vegetables Recipe

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Wash and dry all vegetables. Peel carrots and cut on a diagonal into 1/2-inch slices. Halve baby potatoes lengthwise if large, or quarter if very large so pieces are roughly 1 inch. Cut zucchini into 1/2-inch rounds or half-moons. Core and cut bell peppers into 1-inch pieces. Cut red onion into 1-inch wedges. Trim broccoli into bite-size florets.

In a large mixing bowl combine 4 tbs olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, smoked paprika, and red pepper flakes. Zest the lemon into the bowl and squeeze in half the lemon juice (reserve remaining juice). Whisk to combine.

Add prepared vegetables to the bowl. Toss thoroughly with your hands or a spatula so all pieces are lightly but evenly coated. Spread vegetables in a single layer on the prepared baking sheet, placing denser items (potatoes, carrots) on one side and quicker-cooking items (zucchini, peppers, broccoli) on the other to allow for staging if desired.

Roast in the preheated oven for 20 minutes. After 20 minutes, remove the sheet and use a spatula to turn and redistribute the vegetables. If you staged vegetables, move quicker-cooking pieces closer to the edge or remove them if they are already tender and browned.

Return to oven and roast an additional 10–15 minutes, or until potatoes and carrots are fork-tender and most vegetables show golden-brown edges. Total roasting time will be 30–35 minutes depending on your oven and the size of pieces.

Remove vegetables from oven. Immediately drizzle the remaining lemon juice over the hot vegetables and toss gently to combine. Taste and adjust seasoning with extra salt or pepper if needed.

Transfer to a serving platter. Sprinkle with chopped parsley and grated Parmesan if using. Serve warm.