Roasted Seasonal Veggies Recipe

Preheat and prep

Preheat oven to 220°C (425°F). Line two large rimmed baking sheets with parchment paper or lightly oil them. This high heat encourages browning.

Trim and peel carrots; cut on a diagonal into 1/2-inch thick pieces. Halve or quarter potatoes to make uniform 1–1.5-inch pieces. Peel and cube butternut squash to roughly 1-inch pieces. Halve Brussels sprouts. Cut red onion into wedges. If using beets, keep them in a separate bowl to avoid staining other vegetables.

To ensure even roasting, par-cook the densest vegetables: place potatoes and beets (if using) in a saucepan, cover with cold water, add a pinch of salt, bring to a simmer and cook 5–7 minutes until just starting to soften but still firm. Drain well and pat dry with a kitchen towel.

In a large mixing bowl combine olive oil, melted butter (if using), minced garlic, chopped rosemary, thyme leaves, smoked paprika, honey or maple syrup (if using), kosher salt and black pepper. Whisk briefly to emulsify.

Add par-cooked potatoes and beets to the bowl first and toss to coat thoroughly. Spread them in a single layer on one prepared baking sheet, spaced so they have room to brown (don’t overcrowd).

In the same bowl add carrots, butternut squash, Brussels sprouts and red onion. Toss to coat evenly. Arrange these on the second baking sheet in a single layer with some space between pieces.

Place both sheets in the preheated oven. Roast for 20 minutes, then rotate pans between racks and give vegetables a turn so sides can brown evenly.

Roast an additional 12–18 minutes, checking for doneness: vegetables should be tender when pierced with a fork and caramelized at the edges. Total roast time will be about 32–38 minutes depending on your oven and size of pieces. If some pieces finish earlier (e.g., squash becomes very soft), remove that pan and continue roasting the rest until properly caramelized.

When all vegetables are roasted, transfer them to a large serving bowl or platter. Immediately zest the lemon over the warm vegetables, then squeeze the lemon juice and drizzle evenly. Toss gently to coat.

Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle chopped parsley and toasted nuts over the top for crunch and color.

Serve warm as a side dish or over grains (rice, farro) or greens for a main course. Leftovers keep well refrigerated for 3–4 days and reheat in a 200°C (400°F) oven for 8–10 minutes to refresh the crisp edges.