Seasonal Vegetables Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it so vegetables don't stick.

Cut and group vegetables

Arrange carrots, potatoes, broccoli, bell pepper, red onion, and zucchini on the baking sheet in a single layer. Keep starchy root vegetables (carrots, potatoes) slightly separate from tender vegetables (zucchini, broccoli) so you can remove them earlier if needed.

Toss with seasoning

In a large bowl or directly on the sheet, drizzle the 3 tbs olive oil over the vegetables. Add the minced garlic, thyme, rosemary (if using), kosher salt, and black pepper. Zest half the lemon and add the zest to the vegetables, reserving the lemon for juicing later. Toss thoroughly so all pieces are evenly coated in oil and seasonings.

Roast the vegetables

Place the sheet on the middle rack and roast for 20 minutes. After 20 minutes, use a spatula to turn the vegetables so they brown evenly. Roast an additional 10–15 minutes until potatoes are fork-tender and vegetables are caramelized at the edges. If broccoli and zucchini look done earlier (brown edges and tender), remove them to a bowl and continue roasting the root vegetables until finished.

Finish with lemon and cheese

When vegetables are cooked, remove from oven. Squeeze the juice of the reserved lemon over the hot vegetables and toss gently. If using, sprinkle the grated Parmesan and toss so it melts slightly into the warm vegetables.

While vegetables roast or after removing them from the oven, whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, Dijon mustard, and honey in a small bowl until emulsified. Stir in the chopped parsley, salt, and 1/2 tsp black pepper. Taste and adjust seasoning.

Drizzle the vinaigrette over the warm roasted vegetables just before serving (or serve on the side). Toss to coat evenly.