Classic Roasted Vegetables

Instructions

1. 1

   Preheat your Oven to 425°F. Position two Oven racks in the upper-middle and lower-middle positions. Line two large Baking Sheet with Parchment Paper or Aluminum Foil for easy cleanup.

2. 2

   Prep all your vegetables: cut the Zucchini into 1-inch half-moons, the Red Bell Pepper and Red Onion into 1-inch pieces, the Carrots into 1-inch chunks, and halve any large Cremini Mushrooms. Try to keep all pieces roughly the same size so they cook evenly.

3. 3

   Add all the vegetables to a very large Mixing Bowl. Drizzle with Olive Oil and toss well to coat every piece. Add the Garlic minced, Italian Seasoning, Garlic Powder, Kosher Salt, and Black Pepper. Toss again until everything is evenly seasoned.

4. 4

   Spread the vegetables in a single layer across the two prepared Baking Sheet. This step is critical — do NOT crowd the pan. Crowded vegetables steam instead of roast and won't get those golden, caramelized edges. Give each piece a little breathing room.

5. 5

   Place both Baking Sheet in the Oven. Roast for 20 minutes, then remove the pans and flip the vegetables with a Spatula. Swap the pans between racks (top to bottom, bottom to top) for even browning.

6. 6

   Return the pans to the Oven and roast for another 12–15 minutes, until the vegetables are tender and the edges are deeply golden and slightly caramelized. The Carrots and Broccoli Florets should be fork-tender, and the Zucchini and Red Bell Pepper should have some charred edges.

7. 7

   Remove from the Oven and transfer to a serving platter. If desired, squeeze fresh Lemon Juice over the top for brightness and scatter with chopped fresh Parsley. Taste and adjust Kosher Salt if needed. Serve hot or at room temperature.

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