Vegetable Medley Recipe

Wash and cut

Preheat oven to 425°F (220°C) if roasting, or prepare a large skillet and steamer if sautéing/steaming. Peel carrots and cut on a diagonal into 1/4-inch thick slices (about 2 cups). Trim cauliflower and broccoli into bite-sized florets (about 2 cups each). Peel and halve the yellow onion, then slice into 1/4-inch half-moons. Mince the garlic.

If you prefer even quicker cook time, parboil carrots and cauliflower for 3 minutes in boiling salted water and drain before proceeding; otherwise continue with raw vegetables.

Toss

In a large bowl, combine carrots, cauliflower, broccoli and onion. Add 2 tbsp olive oil, minced garlic, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp red pepper flakes. Toss until vegetables are evenly coated.

Spread and roast

Arrange vegetables in a single layer on a rimmed baking sheet (use two sheets if crowded). Roast in preheated 425°F (220°C) oven for 20–25 minutes, stirring once halfway through, until edges are golden and vegetables are tender when pierced with a fork.

Finish

Remove from oven. Add 1 tbsp butter (if using) and 1 tbsp lemon juice; toss to coat and melt the butter. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle chopped parsley and grated Parmesan (optional) over the hot vegetables and serve immediately.

Sauté onions and garlic

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add sliced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Cook vegetables

Add carrots, cauliflower and broccoli to the skillet. Toss to coat with fat, then add 1/4 cup water or vegetable broth and cover. Reduce heat to medium, steam for 6–8 minutes until vegetables are tender-crisp, stirring once or twice. Uncover and cook another 2 minutes to evaporate excess liquid and allow edges to brown slightly.

Finish stovetop

Remove from heat. Stir in 1 tbsp lemon juice, chopped parsley, and adjust salt and pepper. Sprinkle Parmesan if desired and serve hot.