Preheat the oven to 220°C (425°F). Toss the butternut squash and bell pepper with 1 tbsp (15 g) olive oil, 1/2 tsp salt and 1/2 tsp pepper. Spread on a rimmed sheet pan in a single layer and roast 20–25 minutes until the edges caramelize and the squash is tender. Roasting concentrates the vegetables' sugars and develops caramelization that adds depth to the pilaf.

While the vegetables roast, slice the potatoes into 3–4 mm (1/8–1/6") rounds—uniform thickness ensures even browning. Toss potato rounds with 1 tbsp (15 g) olive oil and a pinch of salt. Heat a large nonstick or cast-iron skillet over medium-high heat and arrange potatoes in a single layer (work in batches if needed). Cook undisturbed 4–5 minutes per side until golden and crisp. The evaporative sear locks starches and creates a crunchy contrast to the soft pilaf.

In the same skillet use for potatoes, reduce heat to medium and add 28 g (2 tbsp) unsalted butter. Add the peeled, halved carrots and 1/4 tsp salt. Cook, turning occasionally, until the butter foams and browns and the carrots are glazed and just tender, about 8–10 minutes. Browning the butter (beurre noisette) introduces nutty, caramel notes that elevate the humble carrot.

Rinse the rice in several changes of cold water until the rinse runs mostly clear — this removes surface starch to prevent gummy rice and helps individual grains stay separate. Drain well.

In a medium heavy-bottomed pot, melt the remaining 28 g (2 tbsp) butter over medium heat. Add the diced onion, remaining 1/2 tsp salt and the minced garlic; sweat gently 4–5 minutes until translucent but not browned. Sweating (softening) the aromatics at a moderate temperature develops sweetness without burning, which would introduce bitterness.

Add the rinsed rice to the pot and toast, stirring, for 90 seconds until some grains look translucent at the edges. Toasting the rice lightly coats grains in butter and begins flavor development and separation—this step improves texture and taste.

Stir in the smoked paprika, then pour in the 720 ml (3 cups) vegetable stock and 120 ml (1/2 cup) whole milk. Bring to a gentle simmer, give the pot a stir to level the rice, and reduce heat to maintain a very low simmer. Cover and cook undisturbed for 15 minutes (do not stir). A gentle, steady simmer cooks the grains evenly; lifting the lid lets steam escape and can make the rice sticky.

After 15 minutes, remove the pot from heat and let it rest, covered, for 8 minutes. This off-heat steam step finishes the rice gently and prevents broken, starchy grains from forming.

Fluff the rice gently with a fork. Fold in the roasted butternut and peppers, gently fold in the brown-butter carrots (reserve one or two for garnish), and squeeze in 15 ml (1 tbsp) lemon juice and half the chopped parsley. Folding keeps the roasted vegetables intact and distributes moisture so the pilaf stays texturally interesting.

Taste and adjust seasoning with salt and pepper. Plate the rice, arrange the crispy potato rounds on the side or layered on top for height, finish with the remaining parsley and a light drizzle of olive oil or a small knob (5 g) of melted butter for sheen.

Serve immediately. The dish is best warm—crispy potatoes will soften if left too long, so serve straight away to preserve textural contrasts.