Roasting vegetables brings out their natural sweetness while the garlic and herbs add depth of flavor. This recipe is flexible - feel free to substitute with whatever vegetables you have on hand, just make sure to cut denser vegetables smaller so everything cooks evenly.

1. Step 1: Preheat oven to 425°F

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil.

2. Step 2: Combine vegetables

   In a large mixing bowl, combine the chopped carrots, bell pepper, zucchini, red onion, and broccoli florets.

3. Step 3: Make herb oil mixture

   In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper.

4. Step 4: Coat vegetables

   Pour the herb and garlic oil mixture over the vegetables and toss thoroughly until all pieces are evenly coated.

5. Step 5: Arrange in single layer

   Spread the vegetables in a single layer on the prepared baking sheet, making sure they aren't overcrowded. Use two baking sheets if necessary.

6. Step 6: Roast until caramelized

   Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.

7. Step 7: Add lemon juice

   Remove from the oven and immediately drizzle with fresh lemon juice. Toss gently to combine.

8. Step 8: Serve with parmesan

   Transfer to a serving dish and sprinkle with freshly grated parmesan cheese if desired. Serve hot or at room temperature.

These roasted vegetables make an excellent side dish but can also be used in grain bowls, pasta, omelets, or as a topping for homemade pizza. Leftovers will keep in the refrigerator for up to 4 days and can be reheated in the oven or microwave.