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Roasted Green Vegetable Medley

I have cooked a lot of things from family favorites to gourmet, but I had never roasted vegetables as a side until lately. Now, this is my preferred way to cook them! I've adapted this recipe to use my favorite vegetables, but almost any kind can be cooked this way.—

12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

2 cups fresh broccoli florets
1 pound thin fresh green beans, trimmed and cut into 2-inch pieces
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, 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
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 425°. Place the first seven ingredients in a
large bowl; drizzle with 2 tablespoons oil and toss to coat. Divide
between two 15x10x1-in. baking pans coated with cooking spray. Roast
20-25 minutes or until tender, stirring occasionally.
Transfer to a large serving bowl. In a small bowl, mix remaining oil
with remaining ingredients; add to vegetables and toss to combine.
Roasted Green Vegetable Medley may be used to prepare the following

2 of 2

Roasted Green Vegetable Medley (continued)

Directions (continued)

recipe: Roasted Vegetable Risotto. Yield: 12 servings (3/4 cup
each).

Nutrition Facts: 3/4 cup equals 80 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 63 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.