Seasonal Vegetables Recipe

Preheat and prepare vegetables

Preheat oven to 425°F (220°C). Wash, peel if needed, and cut vegetables into even-sized pieces (approx. 1 to 1 1/2-inch chunks for root vegetables; halved Brussels sprouts; 1/2-inch thick slices for zucchini and bell pepper). Pat dry to remove surface moisture.

Season

Place the cut vegetables in a large bowl. Add 3 tbs extra-virgin olive oil, 1 tbs melted butter, minced garlic, thyme, rosemary (if using), salt, and pepper. Toss until all pieces are evenly coated. If you want a touch of sweetness, add 1 tsp honey or maple syrup and toss briefly.

Spread on a sheet pan

Arrange the vegetables in a single layer on a rimmed baking sheet lined with parchment or a silicone mat. Avoid overcrowding — use two pans if necessary so vegetables roast instead of steam.

Roast

Roast in the preheated oven for 20–30 minutes, stirring or flipping the vegetables halfway through (around 10–15 minutes). Roast until vegetables are tender and caramelized at the edges: firmer root vegetables may take closer to 30 minutes; softer vegetables will be done earlier. Check for doneness by piercing with a fork.

Finish in pan

When vegetables are nearly done, remove from oven. Immediately sprinkle lemon zest and drizzle lemon juice over the hot vegetables and toss to coat. Taste and adjust seasoning with additional salt and pepper if needed.

Transfer the vegetables to a warm serving platter. Sprinkle chopped parsley and toasted nuts (if using) over the top. Scatter crumbled goat cheese or shave Parmesan on the hot vegetables so it softens slightly. Serve immediately.

Leftovers: store cooled vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 8–10 minutes to refresh crispness, or briefly sauté in a skillet.