Roasted Green Vegetable Medley |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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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. 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:
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.
3. Roasted Green Vegetable Medley may be used to prepare the following recipe: Roasted Vegetable Risotto. Yield: 12 servings (3/4 cup each).
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