Vegetables Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it so vegetables won’t stick.

Cut vegetables

Peel and cut carrots into 1/2-inch (1.3 cm) diagonal slices. Trim broccoli into bite-sized florets. Core and seed the red bell pepper, then cut into 1-inch pieces. Peel the red onion and cut into 1-inch wedges. Slice zucchini into 1/2-inch rounds or half-moons if large. Aim for similar-sized pieces so they roast evenly.

Toss with oil and seasonings

In a large bowl combine the carrots, broccoli, bell pepper, onion and zucchini. Add 3 tablespoons olive oil, 3 teaspoons minced garlic, 1 tablespoon fresh thyme leaves (or 1 tsp dried), 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Toss thoroughly so all pieces are lightly and evenly coated.

Arrange and roast

Spread the vegetables in a single layer on the prepared baking sheet, leaving small gaps between pieces so they roast instead of steam. Roast in the preheated oven for 20–25 minutes, turning once halfway through with a spatula. Roast until vegetables are tender and edges are caramelized: carrots should be fork-tender and broccoli slightly crisp at tips.

Finish under high heat (optional)

If you want extra caramelization, turn the oven to broil for the last 2–3 minutes, watching carefully so nothing burns.

Remove the baking sheet from the oven. Immediately squeeze the juice of 1 lemon over the hot roasted vegetables to brighten flavors. Scatter 2 tablespoons chopped fresh parsley over the pan and, if using, sprinkle 1 cup crumbled feta and 2 tablespoons toasted pine nuts. Gently toss or serve as-is.

Taste and adjust seasoning: add more salt, pepper or a drizzle of olive oil if desired. Serve warm as a side dish, a warm salad over greens, or cooled as part of a grain bowl.