Roasted Vegetables Recipe

Preheat and prepare pan

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

Wash and cut vegetables

Wash all vegetables. Peel the carrots and cut on the diagonal into 1/2-inch thick slices. Cut bell peppers into 1-inch pieces, zucchini into 1/2-inch rounds or half-moons, red onion into 1-inch wedges, halve the baby potatoes, and break broccoli into bite-size florets so everything is roughly the same size for even cooking.

Place all prepared vegetables in a large mixing bowl. Add the extra-virgin olive oil, minced garlic, kosher salt, black pepper, dried thyme, crushed rosemary, smoked paprika, and red pepper flakes. Toss thoroughly so every piece is lightly and evenly coated. Taste a tiny bit of a raw pepper or carrot to check seasoning and adjust with up to 1/2 teaspoon more salt if needed.

Arrange on sheet

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding — use two sheets if necessary. Overlapping will cause steaming instead of roasting.

Roast

Place in the preheated oven and roast at 425°F (220°C) for 20 minutes. After 20 minutes, remove the sheet and use a spatula to flip or stir the vegetables so the undersides brown. Return to the oven and roast another 8–12 minutes, until vegetables are tender and edges are caramelized (total roast time ~28–32 minutes). Check potatoes for doneness by piercing with a fork.

Remove the tray from the oven. Sprinkle the chopped fresh parsley, drizzle the fresh lemon juice over the hot vegetables, and (if using) grate the Parmesan over top. Toss gently on the tray or transfer to a serving bowl. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Serve warm as a side dish, on top of grains or pasta, or cooled for salads.