Roasted Vegetable Medley - - Jackson, MS

Roasted Vegetable Medley


  • 2 cups fresh broccoli florets
  • 16 ounces fresh green beans, trimmed and cut into 2-inch pieces
  • 10 small fresh mushrooms, halved
  • 8 fresh brussels sprouts, halved
  • 2 medium carrots, cut into
  • 1/4-inch pieces
  • 1 medium, onion, sliced
  • 4 garlic cloves, thinly sliced
  • 4 tablespoons olive oil, divided
  • 1/2 cup grated parmesan cheese
  • 3 tablespoons fresh oregano, chopped
  • 2 tablespoon minced fresh parsley
  • 2 tablespoon lemon juice
  • 1 tablespoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


Preheat oven to 425-degrees. Place the first seven ingredients in a bowl; drizzle with 2 tablespoon olive oil and toss to coat. Divide between two baking pans coated with cooking spray. Roast 20-25 minutes or until tender, stirring occasionally. Transfer to a serving bowl.

In a small bowl, mix remaining oil with remaining ingredients; add to vegetables and toss to combine.

Tip: prep all the vegetables the day before and put Ziploc bags.

Copyright 2013 MSNewsNow. All rights reserved.

Powered by Frankly