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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Several years ago, I was at a dinner party when a platter of roasted Brussels sprouts was passed to me. I hesitantly took a small spoonful. After a single bite, I couldn’t believe this was the same mushy vegetable I had eaten growing up. These sprouts were tender and crispy, with a deep nutty, green and umami flavor that I wouldn’t have thought possible. That evening was my first lesson on how transformative roasting can be to the taste of vegetables.
Roasting is one of the best ways to get maximum flavor out of fresh vegetables. The roasting process creates chemical reactions in the food that enhance their natural flavors and create some new tastes. The two most prevalent reactions taking place during roasting are caramelization and the Maillard reaction. As the vegetables roast, moisture within them will evaporate, causing the sugars to become more condensed and concentrated, resulting in a sweeter, nuttier flavor, called caramelization. Similarly, the Maillard reaction happens when the sugars mix with amino acids in the food. The resulting reaction is what causes food to brown and creates new, umami flavors not previously present in the food. The result of all this chemistry is a massive flavor enhancement to the vegetables caused by roasting. If you have yet to try roasted green vegetable medley, you and your entire family are in for a delicious surprise.
Ingredients for Roasted Green Vegetable Medley
Green beans: Fresh green beans are trimmed and cut into two-inch pieces. Also known as sting beans, they are refreshingly crisp with sweet, earthy flavors intensify when roasted. Green beans are a good source of potassium and folate and are believed to help regulate blood pressure.
Broccoli: A nutritional superhero, roasted broccoli is packed with potassium and vitamins, including mega-doses of A and C. Roasting transforms the bitterness of broccoli into a sweeter, richer flavor while caramelizing the edges to add a bit of earthy, smokiness.
Mushrooms: Small mushrooms cut in half will bring some extra umami flavor and meatiness to this green vegetable medley. There are thousands of mushroom varieties and most work well in this recipe, so feel free to choose your favorite or try something new.
Brussels sprouts: A crunchy cruciferous vegetable, Brussels sprouts are jam-packed with health benefits. Not only that, the roasted and caramelized sprouts are loaded with savory flavor with a crisp exterior texture and a tender inside.
Carrots: Two medium sized carrots, cut into slices. Roasted carrots are incredibly sweet and aromatic and brimming with vitamins and nutrition.
Onion: You can choose any variety of onion for roasting, but the strong and spicy profile of red onions pairs well with the green vegetables in this recipe.
Garlic: Three to five sliced cloves adds depth, and a pungent savoriness to the roasted green vegetable medley. Garlic is also known to help lower blood pressure and benefit the heart.
Olive oil: Fruity, buttery, green and nutty, extra virgin olive oil is the glue that ties all the roasted vegetable flavors together. Olive is the corner stone of the Mediterranean diet that has been shown to benefit cholesterol and heart health. Choose a high quality extra virgin olive oil for the best flavor and health benefits.
Parmesan cheese: The flavor enhancing hard Italian cheese adds a savory, nutty layer of favor to finish the roasted vegetables.
Basil: Fresh basil leaves are an optional ingredient in this recipe. If you choose to sliced basil to the oven roasted vegetable medley, it will impart a fresh, fragrant taste that will add balance to the deep, roasted flavors.
Parsley: Mined fresh parsley adds a peppery brightness to the finished vegetables.
Lemon: The juice and zest of a fresh lemon will add an acidic, sharp, citrusy zing to the final dish.
Directions
Step 1: Prepare the vegetables
Preheat the oven to 425º F. In a large bowl, place the cut green beans, broccoli, mushrooms, Brussels spouts, carrots, onion, garlic and olive oil and toss together until the vegetables are fully coated. Divide the mixture between two greased 15×10-inch pans or a large 18×26-inch baking sheet.
Step 2: Roast
Place the baking sheets into the oven and roast for 20 to 25 minutes or until the vegetables are fork tender. Remove the pans from the oven and transfer the medley into a large bowl. Add the remaining ingredients and toss together.
Roasted Green Vegetable Medley Variations
Make it tangy: Give this recipe a bright and tangy punch by drizzling balsamic vinegar over the vegetables before serving. Balsamic adds a sweet depth that enhances the flavors of the roasted vegetables while adding an additional acidic balance of flavor.
Make it meaty: Add in chopped bacon or pancetta to the baking pan before roasting. The pork adds salty, smokey and rich flavors that are absorbed by the vegetables during roasting.
Make it creamy: Bring a fresh, cool, creamy addition to roasted vegetable medley by adding a dollop of homemade tzatziki sauce on the top before serving.
How to Store Roasted Green Vegetable Medley
Store any leftover vegetables in an airtight container and in the refrigerator for up to three days. When ready to use, remove the vegetables from the fridge and reheat them in the oven or microwave until warmed through. Leftover roasted vegetables also make a delicious addition to other dishes, like soup or pasta.
Can you freeze oven roasted vegetable medley?
You can. In fact the roasted vegetables freeze quite well and can be reused as is, or added to other recipes. To freeze, allow the vegetables to cool completely and then store in an airtight container or freezer-safe zipper bag for up to three months. The frozen vegetables can be thawed or reheated from frozen on the stove top or oven.
Roasted Vegetable Medley Tips
How can I make sure the vegetables roast evenly?
For the best results when roasting, make sure the vegetables are spread out evenly on the baking sheet. If possible to try leave a little space between each piece so they all receive equal heat distribution. Another tip is to make sure all the vegetables are dry before tossing with oil. As the oil and water don’t mix, uneven roasting can occur.
Can I turn this into a main dish?
Definitely. There’s enough flavor in these roasted vegetables to carry an entire meal. One suggestion would be serve them over cooked pasta. You can even mix in a simple homemade pesto sauce to bring an additional layer of flavor.
Can I add other vegetables to this medley?
Of course, and they don’t all have to be green either. Choose red bell peppers, sweet potatoes or summer squash for more color and additional favors and textures. Since most vegetables roast well, the choice is totally yours. Just pay attention to the roasting time for each vegetable you choose as some, like fresh beets, will require a longer cooking time.
Test Kitchen Approved
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 pieces4 cups fresh broccoli florets10 small fresh mushrooms, halved8 fresh Brussels sprouts, halved2 medium carrots, cut into 1/4-inch slices1 medium onion, halved and sliced3 to 5 garlic cloves, thinly sliced4 tablespoons olive oil, divided1/2 cup grated Parmesan cheese3 tablespoons julienned fresh basil leaves, optional2 tablespoons minced fresh parsley1 tablespoon grated lemon zest2 tablespoons lemon juice1/4 teaspoon salt1/4 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.
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