Vegetables Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it so vegetables don't stick.

Prepare vegetables

Peel the carrots and cut them on the diagonal into 1/2-inch thick slices. Core and seed the bell peppers, then cut into 1-inch pieces. Trim zucchini ends and cut into 1/2-inch half-moons. Peel the red onion and cut into 1-inch wedges. If broccoli and cauliflower florets are large, cut them into bite-sized pieces. Peel and thinly slice or smash the garlic cloves.

Toss with oil and seasoning

In a large bowl, combine all prepared vegetables and garlic. Drizzle with 3 tbs extra-virgin olive oil. Sprinkle 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp dried thyme, and 1/2 tsp smoked paprika over the vegetables. Toss thoroughly so every piece is lightly coated. Spread the vegetables in a single even layer on the prepared baking sheet; crowding causes steaming instead of roasting.

Roast

Roast in the preheated oven for 22–28 minutes, stirring or flipping the vegetables halfway through (at about 12–14 minutes). Roast until edges are caramelized and vegetables are tender when pierced with a fork. Smaller pieces will brown sooner; if some pieces are done earlier, remove them to avoid burning.

Finish and season

Remove the baking sheet from the oven. Zest half the lemon over the roasted vegetables, then cut the lemon in half and squeeze 1–2 tbs (to taste) of lemon juice over them. Sprinkle chopped fresh parsley (about 2 tbs) and adjust salt and pepper if needed. If using, add red pepper flakes to taste.

Transfer the roasted vegetables to a serving platter. Scatter 1/2 cup crumbled feta or goat cheese and 2 tbs toasted pine nuts or chopped almonds over the top for crunch and richness. Serve warm or at room temperature. Leftovers keep in an airtight container in the refrigerator for up to 4 days and reheat gently in a 375°F oven for 10–12 minutes or in a skillet.