Vegetables Recipe

Preheat and prepare

Preheat your oven to 425°F (220°C). Position a rack in the center. Line a large rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Cut and group vegetables

Trim and cut all vegetables so pieces are uniform in size for even cooking: carrots into 1/2-inch sticks; broccoli and cauliflower into bite-size florets; bell peppers into 1-inch pieces; red onion into wedges; zucchini into 1/2-inch half-moons. Pat any very wet vegetables (like zucchini) dry with a paper towel to remove excess moisture.

Season vegetables

Place all prepped vegetables in a large mixing bowl. Add 4 tablespoons olive oil, 2 teaspoons minced garlic, 1 tablespoon fresh thyme leaves, 1 teaspoon chopped rosemary, 1 teaspoon smoked paprika, 1 1/4 teaspoons kosher salt, and 3 teaspoons freshly ground black pepper. Zest the lemon over the bowl and add half the lemon juice (reserve the rest for finishing). Toss thoroughly with your hands or a large spoon until every piece is lightly and evenly coated. Taste a tiny piece of cauliflower or pepper (if desired) and adjust salt or pepper.

Spread and roast

Spread the seasoned vegetables in a single layer on the prepared baking sheet, leaving small gaps between pieces — overcrowding steams instead of roasts. If necessary, use two baking sheets. Roast in the preheated oven for 20 minutes.

Toss and finish roasting

After 20 minutes, remove the pan and use a spatula to turn the vegetables so they brown evenly. Return to the oven and roast another 8–12 minutes, until edges are golden-brown and the carrots are tender when pierced with a fork. Total roasting time should be 28–32 minutes depending on oven and vegetable thickness.

Finish and serve

Transfer the roasted vegetables to a serving bowl or platter. Drizzle with the remaining lemon juice, sprinkle chopped fresh parsley, and if using, scatter 1/2 cup grated Parmesan or toasted pine nuts on top. Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve warm.

Make-ahead and reheat

You can roast vegetables up to 2 days in advance and store in an airtight container in the refrigerator. To reheat and refresh their texture, spread on a baking sheet and warm in a 400°F (200°C) oven for 8–10 minutes, or reheat in a skillet over medium-high heat with a small splash of olive oil until warmed and slightly crisped.