Roasted Vegetables Recipe

Prep vegetables

Preheat oven to 425°F (220°C). Wash and peel carrots if desired and cut into 1/2-inch thick sticks. Halve or quarter baby potatoes to about 1- to 1½-inch pieces. Core and slice red bell pepper into 1-inch pieces. Slice zucchini into 1/2-inch rounds or half-moons. Cut red onion into wedges about 1/2- to 3/4-inch thick.

In a large bowl, toss carrots, potatoes, red pepper, zucchini, and red onion with 3 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1 tablespoon fresh thyme leaves (if using). Make sure vegetables are evenly coated.

Arrange vegetables in a single layer on a large rimmed baking sheet (use two sheets if needed to avoid crowding). Spread them so pieces are not stacked — this promotes browning.

Roast in the preheated oven for 25–35 minutes, flipping or shaking the pan once at about 15 minutes, until vegetables are tender and nicely browned at the edges. Potatoes should be easily pierced with a fork.

If you want slightly more caramelization, increase oven to 450°F (230°C) for the last 5 minutes, watching closely to avoid burning. Remove from oven and let rest while you make the vinaigrette.

Caramelize (burn) onion

Slice the large onion into 1/4-inch thick rounds and separate into rings. Heat 2 tablespoons olive oil in a heavy skillet over medium-high heat. When the oil shimmers, add the onion in an even layer.

Cook the onion, stirring occasionally, until it becomes deeply browned and some edges are darkened — this is the 'burnt' flavor — about 12–18 minutes. Reduce heat if the onion begins to blacken too quickly; you want deep brown color and a slightly smoky flavor rather than acrid char. A few darker flecks are fine and contribute to the vinaigrette's character.

Toward the end of cooking, add the smashed garlic clove and cook 1 minute until fragrant. Remove skillet from heat.

Carefully transfer the hot onion and garlic, plus any oil in the pan, to a blender or tall jar for an immersion blender. Add 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 2 tablespoons hot water, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Blend until smooth and emulsified, tasting and adjusting seasoning. If the vinaigrette is too thick, add up to 1–2 tablespoons more hot water to reach desired pourable consistency.

Let the vinaigrette cool slightly to room temperature. If desired, strain through a fine-mesh sieve for a clearer vinaigrette, pressing solids to extract flavor; otherwise use as-is for a rustic, textured vinaigrette.

Taste and adjust: add more vinegar for brightness, salt for seasoning, or a pinch of sugar/honey for balance.

Transfer roasted vegetables to a serving bowl while still warm. Drizzle the burnt onion vinaigrette over the vegetables (start with 3–4 tablespoons and toss to coat). Taste and add more vinaigrette if desired.

Garnish with additional fresh thyme leaves or a sprinkle of flaky sea salt. Serve warm or at room temperature.