Seasonal Vegetable Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line two large rimmed baking sheets with parchment paper or lightly oil them to prevent sticking.

Prepare vegetables

Trim, peel if needed, and cut vegetables into even bite-sized pieces (roughly 1 to 1½-inch pieces). Keep firmer vegetables like baby potatoes and carrots slightly smaller so everything cooks evenly.

Toss with seasoning

In a very large mixing bowl, combine the cut vegetables with 6 tbs olive oil, minced garlic, chopped rosemary, thyme leaves, lemon zest, lemon juice, kosher salt and black pepper. Toss thoroughly so all pieces are evenly coated. Taste a small piece and adjust salt or lemon if needed.

Arrange on sheet pans

Spread the vegetables in a single layer across the prepared baking sheets with minimal overlap. Overcrowding will steam rather than roast; use two pans if necessary.

Roast

Roast in the preheated oven for 20–30 minutes, rotating pans and stirring the vegetables once halfway through. Roast until vegetables are tender and caramelized at the edges: softer items (zucchini, asparagus) will be done nearer 15–20 minutes, while firmer items (carrots, potatoes, cauliflower) may take 25–30 minutes.

Finish

When roasted, remove pans from oven and let vegetables rest 3–5 minutes. Transfer to a large serving hotel pan or platter for buffet service.

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.

Sprinkle chopped parsley evenly over the vegetables. Scatter shaved Parmesan or vegan alternative if using, and sprinkle toasted pine nuts or sliced almonds for crunch. For buffet service, keep nuts and cheese optional on the side to accommodate dietary restrictions.

Hold hot in a steam table or chafing dish at safe serving temperature. Stir gently before serving to redistribute juices and garnish.