Roasted Vegetable Medley

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 while 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 I received 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 evaporates, 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, causing the food to brown and creating new umami flavors not previously present in the food. The result of all this roasting chemistry is a massive flavor enhancement to the vegetables. If you have yet to try an oven-roasted vegetable medley, you and your entire family are in for a delicious surprise.

Ingredients for Roasted Vegetable Medley

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• Green beans: Fresh green beans are trimmed and cut into 2-inch pieces. Also known as string beans, they are refreshingly crisp with sweet, earthy flavors that 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: Cut small mushrooms in half to bring some extra umami flavor and meatiness to this oven-roasted 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, a crisp exterior texture and a tender inside.
• Carrots: Cut two medium-sized carrots into slices. Roasted carrots are incredibly sweet and aromatic and are 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 add depth and a pungent savoriness to the roasted 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 cornerstone of the Mediterranean diet and has been shown to benefit cholesterol and heart health. Choose a high quality olive oil for the best flavor and health benefits.
• Parmesan cheese: The flavor-enhancing hard Italian cheese adds a savory, nutty layer to finish the roasted vegetables.
• Basil: Fresh basil leaves are an optional ingredient in this recipe. If you choose to add sliced basil to the oven-roasted vegetable medley, it will impart a fresh, fragrant taste to balance 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

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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. Toss the vegetables together until they are fully coated. Divide the mixture between two greased 15×10-inch pans or a large 18×26-inch baking sheet.

Step 2: Roast

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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 to a large bowl. Add the remaining ingredients and toss together.

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Roasted 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 acidic balance of flavor.
• Make it meaty: Add 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 the roasted vegetable medley by adding a dollop of homemade tzatziki sauce on the top before serving.

How to Store a Roasted Vegetable Medley

Store any leftover vegetables in an airtight container 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 an 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 them in an airtight container or freezer-safe zipper bag for up to three months. Thaw or reheat the vegetables from frozen on the stovetop or in the oven.

Roasted Vegetable Medley Tips

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How can I make sure the vegetables roast evenly?

For the best results when roasting, spread out the vegetables evenly on the baking sheet. If possible, 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 to 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. 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.