Roasted Vegetable Medley
This roasted vegetable medley is a fantastic way to serve a veggie side dish. Broccoli, green beans and Brussels sprouts are included here, but almost any veggie combo works.
Prep time:
Cook time:
Serves: 10
Calories per serving: 137
Ingredients:
Cook time:
Serves: 10
Calories per serving: 137
1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Directions:
Preheat the oven to 425º F. In a large bowl, place the cut green beans, broccoli, mushrooms, Brussels spouts, carrots, onion, garlic and olive oil. Toss the vegetables together until they are fully coated. Divide the mixture between two greased 15x10-inch pans or a large 18x26-inch baking sheet.
Place the baking sheets into the oven and roast for 20 to 25 minutes or until the vegetables are fork tender. Remove the pans from the oven and transfer the medley to a large bowl. Add the remaining ingredients and toss together.
Source: tasteofhome.com
Place the baking sheets into the oven and roast for 20 to 25 minutes or until the vegetables are fork tender. Remove the pans from the oven and transfer the medley to a large bowl. Add the remaining ingredients and toss together.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.