American
Herb-Roasted Vegetable Medley
A colorful sheet-pan medley of caramelized carrots, cauliflower, red pepper, zucchini, and red onion, staggered by density and finished with thyme, rosemary, and cider vinegar.
6 servings · 20 minutes prep · 35 minutes cook
Ingredients
Dense Vegetables
- 12 ounces carrots, peeled and cut into 2-by-1/2-inch batons
- 12 ounces cauliflower florets, cut into 1 1/2-inch pieces with flat sides
Quick-Roasting Vegetables
- 1 large red bell pepper, cut into 1-inch strips
- 1 medium zucchini, cut into 3/4-inch half-moons
- 1 medium red onion, cut through the root into 8 wedges
Seasoning and Finish
- 1/4 cup extra-virgin olive oil, divided
- 1 1/4 teaspoons Diamond Crystal kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 2 teaspoons apple cider vinegar
Directions
Start the Carrots
- Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Toss the carrots with 1 tablespoon of the olive oil and 1/4 teaspoon of the kosher salt. Spread across two rimmed sheet pans and roast for 10 minutes.
- Meanwhile, keep the remaining vegetables in their separate timing groups; mixing them now would leave the zucchini soft before the carrots brown.
Add the Cauliflower
- Toss the cauliflower with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and half of the black pepper. Divide between the pans, placing flat faces against the metal, and roast with the carrots for 10 minutes.
- Rotate the pans between racks and turn the browned carrot and cauliflower pieces. Keep the pans open rather than consolidating them.
Finish the Tender Vegetables
- Toss the red bell pepper, zucchini, and red onion with the remaining 2 tablespoons olive oil, remaining kosher salt and black pepper, the thyme, and rosemary. Add them without crowding and roast for 12 to 15 minutes.
- Remove the pans when the carrots are tender, cauliflower has brown faces, zucchini is colored but holds its shape, and onion tips are charred. If one vegetable finishes first, transfer it to a warm bowl rather than overcooking the batch.
Season the Hot Medley
- Drizzle the vegetables with the apple cider vinegar while hot and turn once. Taste one piece of each vegetable before correcting the salt.
- Arrange loosely on a broad platter and serve hot, warm, or at room temperature; do not cover tightly, which would soften the browned surfaces.
