Roasted Vegetables Recipe

Preheat and prepare pans

Preheat oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper or lightly oil them to prevent sticking.

Wash and dry all vegetables thoroughly. Trim carrot ends and cut into 1/2-inch thick diagonal slices (about 4 cups). Remove seeds and membranes from bell peppers and cut into 1-inch pieces (about 1 cup each). Peel the red onion and cut into 1-inch wedges (about 1 cup). Trim zucchini ends and cut into 1/2-inch half-moons (about 2 cups). Cut broccoli into bite-size florets (about 3 cups). Pat vegetables dry to ensure they roast rather than steam.

In a large mixing bowl, combine 4 tbs extra-virgin olive oil, 3 tbs minced garlic, 1 tbs chopped fresh rosemary, 1 tsp thyme leaves, 1 tsp smoked paprika, 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 0.25 tsp red pepper flakes (if using), and 1 tbs lemon juice. Whisk or stir until evenly combined.

Add all prepared vegetables to the bowl. Using a spatula or your hands, toss thoroughly so every piece is lightly and evenly coated with the oil and seasoning mixture. If your bowl is too small, toss in two batches to avoid overcrowding.

Spread the seasoned vegetables in a single layer across the prepared baking sheets. Avoid piling; leave space between pieces for proper browning. Use two sheets if necessary.

Place one sheet in the center of the oven and the other on the rack above or below (rotate positions halfway through). Roast at 425°F (220°C) for 20 minutes.

After 20 minutes, check for browning. Stir and flip pieces with a spatula, swap the sheet positions in the oven for even cooking, and roast an additional 8–12 minutes until vegetables are tender and caramelized at the edges. Total roast time should be about 28–32 minutes depending on your oven and vegetable thickness.

Remove the pans from the oven. Taste a piece and adjust seasoning with a pinch more salt or pepper if needed.

Transfer roasted vegetables to a serving platter. Sprinkle with 2 tbs chopped fresh parsley and 2 tbs grated Parmesan if using. Serve warm as a side dish, tossed into pasta or grain bowls, or cooled for salads.

Leftovers: store cooled roasted vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to re-crisp, or enjoy cold.