Seasonal Oven-roasted Vegetables Recipe

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

Peel the carrots and cut them on a bias into 1/2-inch (1.3 cm) thick pieces so they roast evenly. Trim and seed the bell peppers; cut into 1-inch (2.5 cm) pieces. Slice the zucchini into 1/2-inch rounds or half-moons if large. Cut the red onion into 1-inch wedges, separating the layers slightly.

Cut broccoli into bite-sized florets. If florets have thick stems, halve them lengthwise so pieces are similar in size. Keep cherry tomatoes whole.

Make the oil mixture

In a large bowl, combine the extra-virgin olive oil, minced garlic, chopped rosemary, thyme leaves, smoked paprika, kosher salt, freshly ground black pepper, and red pepper flakes (if using). Whisk until blended.

Add all prepared vegetables (carrots, bell peppers, zucchini, red onion, broccoli, and cherry tomatoes) to the bowl. Toss thoroughly so every piece is lightly and evenly coated with the oil and seasoning mixture. Let sit for 5–10 minutes at room temperature to allow flavors to meld.

Spread the vegetables in a single layer on the prepared baking sheet. Do not overcrowd; use two sheets if necessary. Arrange denser vegetables (carrots and broccoli) with more exposed surface to promote browning.

Roast in the preheated oven for 20 minutes. After 20 minutes, remove the pan and use a spatula to flip and rotate the vegetables so they brown evenly. Return to the oven and roast an additional 8–12 minutes, or until vegetables are tender and edges are caramelized (total roasting time 28–32 minutes).

If you prefer extra char, finish with a 2–3 minute broil, watching closely to prevent burning.

Remove the tray from the oven. Immediately squeeze the fresh lemon juice over the hot vegetables and toss gently to combine.

Transfer to a serving bowl or platter. Sprinkle with grated Parmesan if using and garnish with chopped fresh parsley. Adjust seasoning with additional salt and pepper to taste.

Serve warm as a side dish, or cool to room temperature to use in salads, grain bowls, or as a roasted vegetable platter.