- 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
- 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. Yield: 12 servings (3/4 cup each).
Reviews for Roasted Green Vegetable Medley
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"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!"
"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."
"Made these for a potluck and everybody loved them! Kept them warm in a crock pot until service."
"These are absolutely wonderful and easy to prepare with salmon on the side."
"These veggies were absolutely delicious, but I think you should change the yield to no more than 10 people. I was making this dish for a large group (15 people), so I made one and one half times the recipe. Unfortunately, after roasting, I didn't think the amount was enough to serve 18 people. Needless to say, there were no leftovers (too bad for me!)."