Roasted Vegetables

Ingredients

• 8 ounces carrots – peeled, cut into 0.75-inch pieces
• 8 ounces red onion – cut into 1-inch wedges
• 10 ounces broccoli – cut into large florets (about 1.5-inch)
• 8 ounces red bell pepper – seeded, cut into 1-inch pieces
• 8 ounces zucchini – cut into 0.75-inch half-moons
• 4 cloves garlic – smashed
• 3 tablespoons extra-virgin olive oil
• 1.25 teaspoons kosher salt
• 0.5 teaspoons black pepper
• 1 teaspoons dried thyme
• 0.5 teaspoons dried rosemary – crushed
• 0.5 lemon lemon – halved
• 0.25 cups flat-leaf parsley – chopped (for serving)

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.