Roasted Veggies 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 to prevent sticking.

Prep the vegetables

Peel and cut carrots into 1/2-inch thick diagonal slices (about 3 cups). Cut broccoli into bite-sized florets (3 cups). Core and seed the red bell pepper, then cut into 1-inch pieces (1 cup). Peel and cut the red onion into 1-inch wedges (1 cup). Trim the ends of the zucchini and cut into 1/2-inch thick half-moons (2 cups). Mince the garlic cloves.

Toss with oil and seasonings

In a very large bowl, combine the carrots, broccoli, bell pepper, onion, zucchini and minced garlic. Drizzle with 4 tablespoons extra-virgin olive oil. Sprinkle 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon smoked paprika over the vegetables. Zest the lemon directly into the bowl, then squeeze half the lemon's juice into the mixture (reserve remaining half for finishing). Toss well so all vegetables are evenly coated. Taste a small piece of raw vegetable for seasoning and adjust salt or pepper if desired.

Arrange and roast

Spread the vegetables in a single layer on the prepared baking sheet; avoid overcrowding (use two pans if necessary). Roast on the middle rack for 18 minutes. After 18 minutes, remove the sheet and use a spatula to flip/stir the vegetables so they brown evenly. Return to the oven and roast an additional 8–12 minutes, until vegetables are tender and edges are caramelized (total roasting time 26–30 minutes depending on oven and vegetable size).

Finish and serve

Remove the pan from the oven. Immediately squeeze the remaining half of the lemon over the hot vegetables and toss with 2 tablespoons chopped fresh parsley. If using, sprinkle 1/4 cup grated Parmesan and/or 2 tablespoons toasted pine nuts. Transfer to a serving bowl and adjust seasoning to taste (add a pinch more salt or a drizzle of olive oil if desired). Serve warm.