Sd Chefs Veg Recipe
A selection of seasonal vegetables, prepared to complement your meal.
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Ingredients
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Roasted Seasonal Vegetables
Finishing & Garnish
Method
Roasted Seasonal Vegetables
- 1
Preheat oven
Preheat the oven to 425°F (220°C). Position a rack in the center of the oven.
- 2
Prepare vegetables
Wash, peel and cut vegetables as specified: halve medium carrots lengthwise, cut broccoli into bite-sized florets, slice red bell pepper into 1/2-inch strips, cut zucchini into 1/2-inch half-moons, and wedge the red onion. Pat vegetables dry with a towel to remove excess moisture so they roast rather than steam.
- 3
Toss with aromatics and oil
In a large mixing bowl combine the carrots, broccoli, red bell pepper, zucchini, red onion and cherry tomatoes. Add the minced garlic, olive oil, lemon zest, lemon juice and fresh thyme. Season with kosher salt, black pepper and red pepper flakes if using. Toss thoroughly until all pieces are lightly coated. Use a rubber spatula to scrape any garlic and zest from the bottom of the bowl.
- 4
Arrange on baking sheet
Spread the vegetables in a single even layer on a rimmed baking sheet lined with parchment paper or a silicone mat. Avoid overcrowding — use two sheets if necessary. Keep smaller cherry tomatoes on top so they don’t burst and make other vegetables soggy.
- 5
- 6
Finish under broiler (optional)
If you want more char, switch the oven to broil and broil on high for 1–2 minutes, watching closely to avoid burning, just to add additional color to the edges.
Finishing & Serve
- 7
Dress and toss
Remove the vegetables from the oven and let them rest on the baking sheet for 2 minutes. Transfer to a serving bowl or platter. Add the chopped parsley and toasted pine nuts or slivered almonds if using, and gently toss to combine.
- 8
Adjust seasoning
Taste and adjust seasoning with additional salt, pepper or a squeeze of lemon if desired. Sprinkle flaky sea salt over the top just before serving for a bright finishing crunch if using.
- 9
Serve
Serve warm as a side to complement proteins or grains. Leftovers keep well refrigerated for up to 3 days and can be gently reheated in a skillet or oven.
