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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Balsamic Roasted Green Vegetables

10.0

12 Brussels sprouts, (ends removed and halved)

12 ounces green beans, (cut into 2-inch pieces)

10 ounces broccoli florets

10 ounces asparagus spears, (medium thickness, cut into 2-inch pieces)

8 ounces mushrooms, (halved if large)

1 fennel bulb, (cored and thinly sliced)

1 onion, (coarsely chopped)

4 garlic cloves, (peeled and thinly sliced)

3 tablespoons olive oil

1 ½ tablespoons balsamic vinegar

1 tablespoon agave, (maple syrup or honey)

1 lemon, (halved)

¼ cup freshly grated parmesan cheese, (optional)

¼ cup chopped toasted walnuts, (optional)

3 tablespoons fresh basil, (thinly sliced)

3 tablespoons fresh parsley, (chopped)

Salt and pepper

Nonstick cooking spray

Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet, or 2 smaller ones, with non-stick cooking spray.
Place Brussels sprouts, green beans, broccoli, asparagus, mushrooms, fennel, onion and garlic in a large bowl.
In a small bowl, whisk together the olive oil, vinegar and agave. Pour mixture over vegetables and toss to coat.
Spread vegetables evenly in a single layer on prepared pan(s). Season with salt and pepper. Place lemon halves on the pan.
Roast 20-22 minutes in preheated oven until vegetables are softened and caramelized, stirring once halfway through. When cool enough to handle, squeeze the lemons over the roasted vegetables.
Sprinkle with parmesan cheese and walnuts (optional), basil and parsley. Stir to combine. Season to taste with salt and pepper.
Serve in a large bowl or platter.
Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm at 350°F for 10-15 minutes.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥦Vegetable Side Dish

CuisineMediterranean

Occasions🍽️Dinner Party📆Everyday🎉Holiday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 77 weeks ago

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