Roasted Green Vegetable Medley Recipe
Roasted Green Vegetable Medley Recipe photo by Taste of Home

Roasted Green Vegetable Medley Recipe

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Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings


  • 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

Nutritional Facts

3/4 cup: 87 calories, 6g fat (1g saturated fat), 3mg cholesterol, 68mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 3g protein Diabetic Exchanges:1 vegetable, 1 fat


  1. 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.
  2. Transfer to a large serving bowl. In a small bowl, mix remaining oil with remaining ingredients; add to vegetables and toss to combine. Yield: 12 servings (3/4 cup each).
Originally published as Roasted Green Vegetable Medley in Taste of Home Christmas Annual Annual 2012, p92

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Reviewed Jan. 28, 2016

"Maybe my favorite roasted vegetable recipe so far. So adaptable. I skipped green beans, and I used lemon pepper seasoning and dried basil like others have mentioned. Just delicious."

Reviewed Sep. 15, 2015 Edited Jan. 3, 2016

"I have traditionally loved vegetable medleys--they can be so much more interesting an offering than just one--not necessarily, of course, but often. My family liked this one very much. Great roasted flavor and each of the 5 of us had at least one veggie that qualified as their favorite! A simple treatment with the seasonings allowed the natural flavors to shine by themselves. I used lemon pepper seasoning instead of lemon juice as well as dried basil and it was quite adequate. I FORGOT to sprinkle the cheese on--LOL--but once again, the true flavors of the veggies came out!

A keeper for my Recipe Box!"

Reviewed Apr. 18, 2015

"Although I used a bit different veggies to accommodate what I have on hand, this is a favulous recipe. I used the broccoli,asparagus instead of green beans, onions, carrots (slice thin or they aren't done when everything else is. ) I also used chuncked cabbage instead of Brussels sprouts, and no mushrooms) I used dehydrated minced garlic, and dried basil. I put all seasonings in a small bown and added three tablespoons butter and melted. Then I stired the lemon juice into the butter and I drizzled over the raw veggies. After this I sprinkled 1/4 c. Parmesan cheese. This was such a good and easily adapted recipe. I think you could do it many different ways and it would work great."

Reviewed Dec. 5, 2014

"Made these for a potluck and everybody loved them! Kept them warm in a crock pot until service."

Reviewed Mar. 10, 2014

"These are absolutely wonderful and easy to prepare with salmon on the side."

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