Roasted Vegetables Recipe

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

Wash and thoroughly dry all vegetables. Peel the carrots and slice on the diagonal into 1/4- to 1/2-inch thick pieces so they roast evenly.

Core and seed the bell peppers, then cut into 1-inch pieces. Peel the red onion and cut into 1-inch wedges. Trim zucchini and cut into 1/2-inch half-moons. Cut broccoli into bite-size florets.

Place all prepared vegetables in a large bowl. Drizzle with the extra-virgin olive oil (3 tbs).

Sprinkle the kosher salt (1 tsp), black pepper (1 tsp), garlic powder (1 tsp), dried thyme (1 tsp), and smoked paprika (1 tsp) evenly over the vegetables.

Using two large spoons or clean hands, toss the vegetables until they are evenly coated with oil and seasonings. Spread them out in a single layer on the prepared baking sheet, leaving small gaps between pieces so they roast rather than steam.

Roasting

Place the baking sheet on the middle rack of the preheated oven. Roast for 20 minutes, then remove the pan and use a spatula to flip/stir the vegetables so they brown evenly. Return to the oven and roast for an additional 10–15 minutes, or until vegetables are tender and edges are caramelized. Total roasting time: 30–35 minutes (depending on your oven and how large you cut the pieces).

If some vegetables are browning much faster (for example, broccoli), remove them earlier and continue roasting the rest so nothing burns.

Once roasted, transfer the vegetables to a serving bowl or leave them on the baking sheet. Immediately drizzle with fresh lemon juice (1 tbs) and sprinkle chopped parsley (2 tbs).

If using, sprinkle the grated Parmesan (2 tbs) over the hot vegetables so it melts slightly. Taste and adjust seasoning with more salt and pepper if needed.

Serve warm as a side dish, or cool to room temperature and use as a salad or grain-bowl topping.