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.
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!
P.S. Leftover roasted veggies make excellent
Roasted Vegetable Medley
- 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
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.
adapted from Taste of Home November 2013