Roasting vegetables such as broccoli, green beans and Brussels sprouts is a fantastic way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas
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Roasted Green Vegetable Medley
Prep Time
20 min
Cook Time
20 min
Yield
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.
