Roasted Vegetables
Ingredients
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- 8 ounces carrots – peeled, cut into 0.75-inch pieces (~4 medium carrots)
- 8 ounces red onion – cut into 1-inch wedges (~1.5 medium red onions)
- 10 ounces broccoli – cut into large florets (about 1.5-inch) (~1 medium broccoli)
- 8 ounces red bell pepper – seeded, cut into 1-inch pieces (~2 medium red bell peppers)
- 8 ounces zucchini – cut into 0.75-inch half-moons (~1 medium zucchini)
- 4 cloves garlic – smashed
- 3 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons black pepper
- 1 teaspoons dried thyme
- 1/2 teaspoons dried rosemary – crushed
- 1/2 lemon lemon – halved
- 1/4 cups flat-leaf parsley – chopped (for serving) (~0.5 n/a parsleys)
Instructions
1. Heat the oven to 425°F (220°C). Set a large rimmed baking sheet on the middle rack to preheat for 5 minutes.
2. Prep the vegetables: Peel and cut the carrots into 0.75-inch pieces; cut the red onion into 1-inch wedges; cut the broccoli into large florets (about 1.5-inch); seed and cut the red bell pepper into 1-inch pieces; cut the zucchini into 0.75-inch half-moons; smash the garlic cloves; halve the lemon.
3. In a large bowl, toss the carrots, red onion, and broccoli with 2 tablespoons of the olive oil, 0.75 teaspoon kosher salt, 0.25 teaspoon black pepper, the dried thyme, and the crushed dried rosemary.
4. Carefully spread the mixture on the hot baking sheet in a single layer. Roast for 15 minutes, until the edges begin to brown.
5. Meanwhile, toss the red bell pepper, zucchini, and smashed garlic with the remaining 1 tablespoon olive oil, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper.
6. Remove the sheet from the oven, add the bell pepper, zucchini, and garlic, and toss to combine. Spread out again and roast 15–20 minutes more, stirring once, until the vegetables are tender when pierced and browned at the edges and the garlic is lightly golden.
7. Transfer to a warm platter. Squeeze the half lemon over the vegetables, scatter the parsley on top (for serving), and serve hot.
Roasted vegetables are a colorful, aromatic medley with caramelized edges and tender centers, made vibrant by high heat and a light hand with herbs and salt. The technique concentrates sweetness, deepens savory notes, and adds pleasing charred bits that contrast with soft interiors. A bright splash of citrus or herbs at the end lifts the flavors, making the dish equally suited to weeknight meals and festive spreads.
Historically, roasting is one of the oldest cooking methods, with hearths and later ovens used across Europe and the Mediterranean to transform seasonal produce. As home ovens became standard, mixed-vegetable roasting evolved into a staple accompaniment to roasts and stews, and then into a stand-alone side. The combination changes with the seasons—roots in cooler months, tender squashes and peppers in warmer ones—while the core method of hot, dry heat remains constant.