Roasted Seasonal Vegetables

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup. Begin preparing your vegetables by washing them thoroughly under cold running water. Cut the zucchini and yellow squash into 1/2-inch thick half-moon slices, ensuring uniform pieces for even cooking. Remove the stems and seeds from the bell peppers and cut them into 1-inch wide strips. Peel the red onion and cut it into thick wedges, keeping the root end intact to help the wedges hold together during roasting. If using whole carrots instead of baby carrots, peel and cut them into 2-inch pieces, or simply halve the baby carrots lengthwise. Trim the ends off the Brussels sprouts and remove any yellowed outer leaves, then cut them in half through the stem end. Cut the broccoli into uniform florets, making sure they're all roughly the same size. The key to perfect roasted vegetables is cutting everything into similar-sized pieces so they cook evenly and develop that beautiful caramelized exterior we're looking for.

Place all the prepared vegetables in a large mixing bowl - you want plenty of room to toss everything without making a mess. Drizzle the vegetables with 3 tablespoons of extra virgin olive oil, making sure to distribute it evenly. In a small bowl, combine the garlic powder, dried oregano, dried thyme, paprika, salt, black pepper, and red pepper flakes (if using) to create your seasoning blend. This mixture will give the vegetables a wonderful aromatic flavor and help them develop a beautiful golden color during roasting. Sprinkle the seasoning mixture over the oiled vegetables and use your hands or tongs to toss everything together thoroughly. Make sure every piece of vegetable is well-coated with oil and seasonings - this is crucial for achieving that perfect caramelized exterior and preventing the vegetables from drying out in the oven. The vegetables should glisten with oil and be evenly coated with the herb and spice mixture. Take a moment to taste a small piece of seasoned vegetable to check if you need to adjust the salt or add more herbs to your preference.

Spread the seasoned vegetables in a single layer on your prepared baking sheet, making sure not to overcrowd them. Overcrowding will cause the vegetables to steam rather than roast, preventing that desirable caramelized exterior. If necessary, use two baking sheets to give the vegetables adequate space. Place the baking sheet in the preheated oven and roast for 20-25 minutes, stirring once halfway through the cooking time to ensure even browning on all sides. The vegetables are done when they're tender when pierced with a fork and have developed beautiful golden-brown caramelized edges. The Brussels sprouts should be crispy on the outside and tender inside, the bell peppers should be slightly charred, and the root vegetables should be fork-tender. Remove from the oven and immediately drizzle with 1 tablespoon of balsamic vinegar while the vegetables are still hot - this will create a lovely glaze and add a subtle tangy sweetness. Sprinkle with fresh chopped parsley for a pop of color and fresh flavor. Serve immediately as a side dish, or let cool slightly and serve as part of a grain bowl or salad. These roasted vegetables are delicious hot, warm, or even at room temperature, making them perfect for meal prep or entertaining.