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Sheet pan of golden roasted vegetables with caramelized carrots and crisp broccoli, easy oven roasted vegetables for dinner

Easy Roasted Vegetables With Crisp Edges and Tender Centers

Carrots, onion, broccoli, bell pepper, and zucchini roasted on two preheated sheet pans at 425°F until the edges caramelize and the centers turn tender.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 About 1 1/4 cups
Course: Side Dish
Cuisine: American
Calories: 141
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 12 ounces carrots peeled and sliced on the diagonal 1/2 inch thick
  • 8 ounces red onion 1 large, cut into 8 wedges through the root end
  • 12 ounces broccoli crowns cut into 1 1/2-inch florets
  • 8 ounces red bell pepper 1 large, cut into 1 1/2-inch pieces
  • 12 ounces zucchini about 2 medium, sliced into 1/2-inch half-moons
Seasoning and Finish
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons Diamond Crystal kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice from about 1/2 lemon

Equipment

  • Two 18x13-inch rimmed sheet pans
  • Oven thermometer
  • Salad spinner or clean kitchen towel
  • Two large mixing bowls
  • Thin metal spatula

Method
 

  1. Heat the oven to 425°F with racks in the upper third and lower third. Slide two 18x13-inch rimmed sheet pans inside to heat.
  2. Wash the vegetables and dry them completely. Cut the carrots, onion, broccoli, bell pepper, and zucchini to the sizes listed, keeping the carrots and onion in one pile and the rest in another.
  3. Stir the salt, pepper, and garlic powder together in a small bowl. Let the dried vegetables sit for 10 minutes before oiling.
  4. Toss the carrots and onion in a large bowl with 1 1/2 tablespoons of the oil and half of the seasoning. Every piece should look glossy, with no oil pooled in the bowl.
  5. Toss the broccoli, bell pepper, and zucchini in a second bowl with the remaining 1 1/2 tablespoons oil and the remaining seasoning. The broccoli tips should look lightly slicked, not wet.
  6. Using oven mitts, pull out the hot pans. Spread the carrots and onion on one pan in a single layer, cut sides down, a finger's width apart. They should sizzle on contact. If not, slide the pan back in for 3 minutes.
  7. Spread the broccoli, pepper, and zucchini on the second pan, flat sides down, so nothing touches. Set the carrot pan on the lower rack and the broccoli pan on the upper rack.
  8. Roast for 15 minutes. Flip the pieces with a thin metal spatula and swap the pans between racks. The undersides should be browned in spots, and the broccoli tips should be turning dark.
  9. Roast the broccoli pan for 7 to 10 more minutes, until the broccoli tips are deep brown and crisp, the zucchini edges are golden, and a fork slides into the pepper with light resistance. Remove the pan.
  10. Roast the carrot pan for 15 to 20 more minutes, for 30 to 35 minutes in all, checking every 3 minutes near the end. The carrots are done when their edges are dark and sticky and a fork slides through the thickest slice.
  11. Combine both pans on a large platter, drizzle with the lemon juice, and toss gently once. The pieces should keep their edges, and no liquid should pool on the platter.

Notes

Vegetable weights are after peeling, trimming, and seeding. Diamond Crystal salt is lighter than other kosher salts, so use about 3/4 teaspoon of Morton kosher salt or just over 1/2 teaspoon of table salt.
Season and roast right away. Salted vegetables left to sit release water and steam in the oven.
Storage: refrigerate in an airtight container for 3 to 4 days, or freeze for up to 3 months.