"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Roasted Green Vegetable Medley Recipe

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This recipe for Roasted Green Vegetable Medley, by , is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pat Clark

Category:
Category:

Ingredients:  
Ingredients:  
1 lb fresh green beans, trimmed and cut into 2 inch pieces
4 c 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, haled and sliced
3 to 5 garlic cloves, thinly sliced
4 tbsp olive oil, divided
1/2 c grated Parmesan cheese
3 tbsp julienned fresh basil leaves, optional
2 tbsp minced fresh parsley
1 tbsp grated lemon peel
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp pepper

Directions:
Directions:
1. Preheat oven to 425. Place first seven ingredients in a large bowl, toss with 2 tbsp olive oil. Divide between two 15x10x1 in. pans coated with cooking spray.
2. Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil, toss with vegetables.

Sauce can be used with any combination of vegetables.

Substituting asparagus for green beans works well also.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
40 mins

 

 

 

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