Roasted Vegetables Recipe

Preheat Oven & Prepare Pan

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

Wash and dry all vegetables. Peel and slice carrots into 1/4-inch coins or 2-inch batons. Cut broccoli into even florets. Core and seed the red bell pepper, then cut into 1-inch pieces. Slice zucchini into 1/2-inch rounds or half-moons. Cut the red onion into 1-inch wedges. Halve any small potatoes so they are similar in size to the other vegetables.

Place all prepared vegetables in a large mixing bowl. Add 3 tablespoons extra-virgin olive oil and the juice of one lemon (about 1 tablespoon).

Add the dried oregano (1 tsp), dried thyme (1 tsp), smoked paprika (1 tsp), garlic powder (3 quarters — equivalent to 3/4 tsp), crushed red pepper flakes (1 tsp), kosher salt (1 tsp), and black pepper (1 tsp) to the bowl.

Toss everything thoroughly until all vegetables are evenly coated with oil and spices. Taste a small piece of raw veg (if desired) and adjust salt or pepper to your preference.

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Arrange denser vegetables (potatoes, carrots) on one side and quicker-cooking ones (zucchini, bell pepper, broccoli) to the other so they can be removed earlier if needed.

Roast in the preheated oven for 20 minutes. After 20 minutes, use a spatula to flip or stir the vegetables so they brown evenly.

Return the tray to the oven and roast for an additional 10–15 minutes, or until potatoes are fork-tender and most vegetables have golden-brown edges. Total roasting time should be about 30–35 minutes depending on your oven and how large the pieces are.

Remove the vegetables from the oven. Immediately sprinkle the chopped fresh parsley (2 tablespoons) over the hot vegetables and, if using, the grated Parmesan (2 tablespoons). Toss gently on the pan or transfer to a serving bowl and toss once more to distribute garnish.

Serve warm as a side dish or as a component for grain bowls, salads, or pasta. Leftovers keep refrigerated for up to 3–4 days.