Vegetable Of The Day Recipe
Make Vegetable Of The Day Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Seasonal Vegetables
Seasoning & Dressing
Finish & Garnish
Method
Roasted Seasonal Vegetables
- 1
Preheat and prepare
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it so vegetables won’t stick.
- 2
- 3
Toss with oil and seasonings
Place all prepared vegetables in a large bowl. Add 2 tablespoons of the olive oil, half of the minced garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the thyme. Toss thoroughly so all pieces are lightly coated. If using honey/maple syrup, drizzle it over now to help caramelize.
- 4
Spread and roast
Spread the vegetables in a single even layer on the prepared baking sheet—avoid overcrowding (use two sheets if necessary). Roast in the preheated oven for 18–25 minutes, turning once halfway through, until vegetables are tender and edges are golden-brown and caramelized (smaller pieces may be done sooner).
- 5
Finish roasting if necessary
If some pieces finish before others, remove the finished ones and return the rest to the oven for another 3–5 minutes. Aim for a mix of tender centers and slightly charred edges.
Seasoning & Dressing
- 6
Make the dressing
While the vegetables roast, combine the remaining 1 tablespoon olive oil, minced garlic, lemon juice, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and red pepper flakes (if using) in a small bowl. Whisk until combined.
- 7
Taste and adjust
Taste the dressing and adjust acidity or seasoning as desired—add another 1/2 teaspoon lemon juice for more brightness or a pinch more salt if needed.
- 8
Toss with roasted vegetables
When vegetables are roasted, transfer them to a large serving bowl. Pour the dressing over the hot vegetables and gently toss to coat; the heat will bloom the garlic and thyme flavors.
Finish & Garnish
- 9
- 10
Garnish and serve
Sprinkle the toasted nuts, chopped parsley, and lemon zest over the dressed vegetables. Give a gentle final toss, then taste and add a small pinch of salt or a squeeze of lemon if desired. Serve warm as the vegetable of the day alongside main dishes.
