Roasted Ff Veggies Recipe

Preheat

Preheat oven to 425°F (220°C). Position one oven rack in the center and, if you have one, a second rack in the upper third for larger batches.

Wash and dry all vegetables thoroughly. Peel carrots and cut into 2-inch sticks. Cut broccoli and cauliflower into medium florets (roughly equal sized to ensure even roasting). Slice red bell pepper into 1-inch strips. Cut zucchini into 1/2-inch thick half-moons. Cut red onion into 1-inch wedges.

In a very large mixing bowl, combine the carrots, broccoli, cauliflower, red bell pepper, zucchini, and red onion.

Add the olive oil, minced garlic, fresh thyme leaves (or dried thyme), smoked paprika, kosher salt and black pepper. If using lemon zest and lemon juice, add them now. Toss thoroughly so all vegetable pieces are evenly coated. Taste a small piece (raw) if desired and adjust salt or pepper.

Spread the seasoned vegetables in a single layer on two large rimmed baking sheets (or one very large sheet). Do not overcrowd — leave small gaps between pieces so they roast rather than steam. If necessary, use two sheets and rotate them halfway through the cooking time.

Place the baking sheet(s) in the preheated oven and roast for 20 minutes. After 20 minutes, remove from oven and use a spatula to flip and redistribute the vegetables. Return to oven and roast until vegetables are tender and edges are caramelized, about 10–15 more minutes (total 30–35 minutes depending on size of pieces).

If you want extra crisping, switch oven to broil for 1–2 minutes at the end, watching carefully to avoid burning.

Remove the roasted vegetables from the oven. While still hot, transfer to a serving bowl or platter. Sprinkle with chopped parsley and grated Parmesan or nutritional yeast, if using. Adjust seasoning with an extra pinch of salt, pepper, or a squeeze of lemon juice to brighten flavors.

Serve warm as a side dish or cool to room temperature for salads, bowls, or make-ahead meal prep.