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Roasted Green Vegetable Medley

 Roasted Green Vegetable Medley
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
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).
Nutritional 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.