Cooked - Roasted Vegetable Medley - New Recipe

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Home Pricing Community My Recipes

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Roasted Vegetable Medley

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10.0

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 ¼-inch slices

1 medium onion, halved and sliced

3 to 5 garlic cloves, thinly sliced

4 tablespoons olive oil, divided

½ 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

¼ teaspoon salt

¼ teaspoon pepper

Preheat the oven to 425º F.
In a large bowl, place the cut green beans, broccoli, mushrooms, Brussels sprouts, carrots, onion, garlic and olive oil. Toss the vegetables together until they are fully coated.
Divide the mixture between two greased 15x10-inch pans or a large 18x26-inch baking sheet.
Place the baking sheets into the oven and roast for 20 to 25 minutes or until the vegetables are fork tender.
Remove the pans from the oven and transfer the medley to a large bowl.
Add the remaining ingredients and toss together.

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