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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
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    10 servings

Ingredients

  • 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 oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray.
  • Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
Nutrition Facts
1 serving: 109 calories, 7g fat (1g saturated fat), 3mg cholesterol, 96mg sodium, 10g carbohydrate (3g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

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Reviews

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Average Rating:
  • Paula
    May 4, 2020

    This recipe was a big hit with my family. I’ll be making it again and again!

  • Anna
    Apr 12, 2020

    Great recipe !

  • Orbs
    Nov 9, 2019

    Delicious! I added spinach and zucchini and added balsamic vinegar instead of the lemon. Thank you Suzan, for sharing this recipe.

  • choc52
    Mar 17, 2017

    Very good sauce that, like you said, can be used with most any vegetable combination. I didn't have fresh green beans so used asparagus instead and omitted salt for health reasons. Thank you for sharing!

  • xlsalbums
    Nov 12, 2016

    Loved it! A variety of veggies and good flavor.

  • pamrev
    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.

  • lshaw
    Sep 15, 2015

    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!

  • jeanemed
    Apr 18, 2015

    Although I used a bit different veggies to accommodate what I have on hand, this is a fabulous 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 bowl 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.

  • Dutaxa
    Dec 5, 2014

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

  • dyeide
    Mar 10, 2014

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