Roasted Vegetable Medley

The next few blog posts will be devoted to the Thanksgiving (aka a foodie's DREAM holiday!) I don't know about you, but the turkey is not my favorite thing on Thanksgiving. In fact, I think there have even even been a few years when the turkey doesn't even make it onto my plate! I am all about the side dishes and desserts. IMG_5312   When you think of a green vegetable side dish, the most common culprit is probably the green bean casserole. While it's good, I thought I'd try something new with a Roasted Vegetable Medley that incorporates many of my favorite green vegetables. Roasting vegetables really brings out their flavor and a little bit of sweetness. These veggies are tossed in a lemon-olive oil-parmesan coating when they are finished, and they are delicious! The recipes states that it serves 12, but my husband and I definitely ate more than our fair share! Start out by prepping your veggies - broccoli, green beans, brussels sprouts, mushrooms, carrots, and onion. You could omit any of these if you don't care for them, or add your favorite that's not included. Toss them with a bit of olive oil and spread onto a couple baking sheets.  


  Roast at 425*F about 25-30 minutes, until tender and just a bit crispy.


While they are roasting, mix up the olive oil coating - just a mix of olive oil, Parmesan cheese, lemon juice, lemon zest, salt, and pepper.  


  When the veggies are done, add them to a serving bowl and stir in the olive oil coating. Such an easy dish, and so tasty!   IMG_5312 P.S. Leftover roasted veggies make excellent salad toppings! ________________________________________________________________________________________________

Roasted Vegetable Medley

Servings/Yield: 10-12 servings
  • 2 cups fresh broccoli florets
  • 1 lb. fresh green beans, trimmed
  • 1 lb. fresh mushrooms, halved
  • 16 fresh brussels sprouts, halved
  • 2 medium carrots, cut into 1/4-inch slices
  • 5 garlic cloves, sliced
  • 4 tablespoons olive oil, divided
  • ½ cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons fresh-squeezed lemon juice
  • 1 tablespoon grated lemon peel
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Method Preheat oven to 425*F. Combine all veggies with 2 tablespoons olive oil in a large bowl; toss to coat. Divide between two 15x-10-inch pans. Roast 25-30 minutes or until tender, stirring occasionally. Combine 2 tablespoons olive oil with Parmesan cheese, parsley, lemon juice, lemon peel, salt, and pepper. When vegetables are done, toss with oil mixture in serving bowl. Serve warm. Source: adapted from Taste of Home November 2013

4 thoughts on “Roasted Vegetable Medley

    1. jcall

      Thelma, in the upper corner of the page you should see a printer icon. Just click on it and it will print the page and recipe out for you.


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