Seasonal Veggies Recipe

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment or lightly oil it.

Wash and dry all vegetables. Peel and slice carrots on the diagonal into 1/4" slices. Cut broccoli into bite-sized florets. Slice zucchini into 1/2" half-moons. Core and cut red bell pepper into 1" strips. Trim woody ends from asparagus and cut into 2" pieces. Peel and thinly slice the yellow onion into wedges.

Zest the lemon and then cut it in half; reserve zest and juice separately. Mince the garlic and chop the parsley; strip thyme leaves from stems.

In a large bowl, combine the prepared vegetables (carrot, broccoli, zucchini, red bell pepper, asparagus, onion). Add the extra-virgin olive oil, minced garlic, thyme leaves, kosher salt, black pepper, red pepper flakes (if using), and lemon zest. Toss thoroughly to coat all pieces evenly.

If using butter, add the tablespoon now and toss until melted and distributed.

Arrange

Spread the seasoned vegetables in an even layer on the prepared baking sheet. Avoid overcrowding—use two sheets or roast in batches if necessary so vegetables roast rather than steam.

Roast

Place in the preheated oven and roast for 18–22 minutes, stirring once halfway through (at ~10 minutes). Roast until vegetables are tender and have golden-brown edges; firmer vegetables like carrots may need the full time while zucchini will be done earlier—remove any pieces that finish sooner to prevent overcooking.

Remove the sheet from the oven. Immediately squeeze the juice of half the lemon over the hot vegetables and toss gently to combine. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Transfer the roasted vegetables to a serving bowl. Sprinkle with chopped parsley, toasted almonds, and grated Parmesan if using. Finish with a light drizzle (about 1 tsp) of olive oil or a scatter of extra lemon zest for brightness.

Serve warm as a side dish or over grains (rice, quinoa) for a main. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat in a 375°F (190°C) oven for 8–10 minutes to refresh.