Prepare all vegetables as listed so pieces are uniform in size for even cooking. Pat them dry with a clean kitchen towel or paper towels to ensure they roast rather than steam.

Toss with oil and seasoning

In a large mixing bowl, combine the carrots, broccoli, red pepper, zucchini and red onion. Add 3 tbs olive oil, 2 tsp minced garlic, 1 tbs fresh thyme leaves, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Toss thoroughly so every piece is lightly coated.

Arrange and roast

Spread the vegetables in a single layer on the prepared baking sheet, leaving a little space between pieces (use two sheets if crowded). Roast on the middle rack for 18–22 minutes, stirring and rotating the pan once at about 10–12 minutes, until vegetables are tender and edges are caramelized.

Seasoning & Oil

If you prefer a more concentrated garlic flavor, mix the minced garlic with the olive oil and let sit 5 minutes before tossing with the vegetables. For a lighter finish, reserve 1/2 tsp garlic to sprinkle raw over the finished dish.

Finishing

Finish and dress

When the vegetables are done roasting, transfer them to a serving bowl. Immediately drizzle 1 tbs fresh lemon juice over the hot vegetables and toss gently to coat.

Add toppings

Sprinkle 2 tbs toasted pine nuts or chopped almonds (if using), 2 tbs chopped fresh parsley and 2 tbs grated Parmesan or crumbled feta (if using) over the vegetables. Taste and adjust seasoning with a pinch more salt or a grind more pepper if needed.

Serve

Serve warm as a side dish. Leftovers refrigerate well for up to 3 days and can be gently reheated in a 350°F (175°C) oven for 8–10 minutes or enjoyed at room temperature.