{"id":68843,"date":"2024-09-21T18:27:30","date_gmt":"2024-09-21T23:27:30","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/roasted-green-vegetable-medley\/"},"modified":"2024-11-20T10:23:40","modified_gmt":"2024-11-20T16:23:40","slug":"roasted-green-vegetable-medley","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/roasted-green-vegetable-medley\/","title":{"rendered":"Roasted Vegetable Medley"},"content":{"rendered":"<p>Several years ago, I was at a dinner party when a platter of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-balsamic-brussels-sprouts-with-pancetta\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-balsamic-brussels-sprouts-with-pancetta\/\" data-module=\"content engagement\" data-position=\"embedded links\">roasted Brussels sprouts<\/a> was passed to me. I hesitantly took a small spoonful. After a single bite, I couldn&#8217;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&#8217;t have thought possible. That evening I received my first lesson on how transformative roasting can be to the taste of vegetables.<\/p>\n<p>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.<\/p>\n<h2>Ingredients for Roasted Vegetable Medley<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2076528\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Roasted-Green-Vegetable-Medley_TOHD24_128893_DianaChistruga_1.jpg?fit=700%2C1024\" alt=\"Ingredients for Roasted Vegetable Medley\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<ul class=\"recipe-ingredients__list recipe-ingredients__collection splitColumns\">\n<li><strong>Green beans:\u00a0<\/strong>Fresh <a href=\"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/vegetables\/green-beans\/\" data-name=\"www.tasteofhome.com\/recipes\/ingredients\/vegetables\/green-beans\/\" data-module=\"content engagement\" data-position=\"embedded links\">green beans<\/a> 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.<\/li>\n<li><strong>Broccoli:<\/strong> 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.<\/li>\n<li><strong>Mushrooms:<\/strong> Cut small mushrooms in half to bring some extra umami flavor and meatiness to this oven-roasted vegetable medley. There are thousands of <a href=\"https:\/\/www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-name=\"www.tasteofhome.com\/collection\/mushroom-type-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\">mushroom varieties<\/a> and most work well in this recipe, so feel free to choose your favorite or try something new.<\/li>\n<li><strong>Brussels sprouts:<\/strong> A crunchy cruciferous vegetable, Brussels sprouts are jam-packed with <a href=\"https:\/\/www.tasteofhome.com\/collection\/health-benefits-of-brussels-sprouts\/\" data-name=\"www.tasteofhome.com\/collection\/health-benefits-of-brussels-sprouts\/\" data-module=\"content engagement\" data-position=\"embedded links\">health benefits<\/a>. Not only that, the roasted and caramelized sprouts are loaded with savory flavor, a crisp exterior texture and a tender inside.<\/li>\n<li><strong>Carrots:<\/strong> Cut two medium-sized carrots into slices. Roasted carrots are incredibly sweet and aromatic and are brimming with vitamins and nutrition.<\/li>\n<li><strong>Onion:<\/strong> You can choose any <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-onions\/\" data-name=\"www.tasteofhome.com\/collection\/types-of-onions\/\" data-module=\"content engagement\" data-position=\"embedded links\">variety of onion<\/a> for roasting, but the strong and spicy profile of red onions pairs well with the green vegetables in this recipe.<\/li>\n<li><strong>Garlic:<\/strong> Three to five sliced cloves add depth and a pungent savoriness to the roasted vegetable medley. Garlic is also known to help <a href=\"https:\/\/www.tasteofhome.com\/collection\/how-to-lower-blood-pressure-through-your-diet\/\" data-name=\"www.tasteofhome.com\/collection\/how-to-lower-blood-pressure-through-your-diet\/\" data-module=\"content engagement\" data-position=\"embedded links\">lower blood pressure<\/a> and<a href=\"https:\/\/www.tasteofhome.com\/collection\/best-foods-for-your-heart\/\" data-name=\"www.tasteofhome.com\/collection\/best-foods-for-your-heart\/\" data-module=\"content engagement\" data-position=\"embedded links\"> benefit the heart<\/a>.<\/li>\n<li><strong>Olive oil:\u00a0<\/strong>Fruity, buttery, green and nutty, <a href=\"https:\/\/www.tasteofhome.com\/article\/this-is-what-makes-olive-oil-extra-virgin\/\" data-name=\"www.tasteofhome.com\/article\/this-is-what-makes-olive-oil-extra-virgin\/\" data-module=\"content engagement\" data-position=\"embedded links\">extra virgin olive oil<\/a>\u00a0is the glue that ties all the roasted vegetable flavors together. Olive is the cornerstone of the Mediterranean diet and has been shown to <a href=\"https:\/\/www.tasteofhome.com\/collection\/foods-that-lower-cholestorol-what-to-eat\/\" data-name=\"www.tasteofhome.com\/collection\/foods-that-lower-cholestorol-what-to-eat\/\" data-module=\"content engagement\" data-position=\"embedded links\">benefit cholesterol<\/a> and heart health. Choose a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-name=\"www.tasteofhome.com\/article\/best-olive-oil-brands\/\" data-module=\"content engagement\" data-position=\"embedded links\">high quality olive oil<\/a>\u00a0for the best flavor and health benefits.<\/li>\n<li><strong>Parmesan cheese:<\/strong> The flavor-enhancing hard Italian cheese adds a savory, nutty layer to finish the roasted vegetables.<\/li>\n<li><strong>Basil:<\/strong> 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.<\/li>\n<li><strong>Parsley:<\/strong> Mined fresh parsley adds a peppery brightness to the finished vegetables.<\/li>\n<li><strong>Lemon:<\/strong> The juice and zest of a fresh lemon will add an acidic, sharp, citrusy zing to the final dish.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prepare the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2076529\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Roasted-Green-Vegetable-Medley_TOHD24_128893_DianaChistruga_2-1.jpg?fit=700%2C1024\" alt=\"In a large bowl, combined green beans, broccoli, mushrooms, Brussels sprouts, carrots, onion, and garlic \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 425\u00ba 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&#215;10-inch pans or a large 18&#215;26-inch baking sheet.<\/p>\n<h3>Step 2: Roast<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2076539\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Roasted-Green-Vegetable-Medley_TOHD24_128893_DianaChistruga_3-1.jpg?fit=700%2C1024\" alt=\"Cooked vegetables on a baking sheet, lightly browned and tender\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2076532\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Roasted-Green-Vegetable-Medley_TOHD24_128893_DianaChistruga_4.jpg?fit=700%2C1024\" alt=\"Roasted Green Vegetable Medley served in a large serving bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<h2>Roasted Vegetable Medley Variations<\/h2>\n<ul>\n<li><strong>Make it tangy:<\/strong> 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.<\/li>\n<li><strong>Make it meaty: <\/strong>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.<\/li>\n<li><strong>Make it creamy:<\/strong> Bring a fresh, cool, creamy addition to the roasted vegetable medley by adding a dollop of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/tzatziki\/\" data-name=\"www.tasteofhome.com\/recipes\/tzatziki\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade tzatziki<\/a> sauce on the top before serving.<\/li>\n<\/ul>\n<h2>How to Store a Roasted Vegetable Medley<\/h2>\n<p>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.<\/p>\n<h3><strong>Can you freeze an oven-roasted vegetable medley?<\/strong><\/h3>\n<p>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.<\/p>\n<h2>Roasted Vegetable Medley Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2076543\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Roasted-Green-Vegetable-Medley_TOHD24_128893_DianaChistruga_6.jpg?fit=700%2C1024\" alt=\"Roasted Green Vegetable Medley served in a large serving bowl \" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Diana Chistruga for Taste Recipes<\/span><\/span><\/p>\n<h3>How can I make sure the vegetables roast evenly?<\/h3>\n<p>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&#8217;t mix, uneven roasting can occur.<\/p>\n<h3>Can I turn this into a main dish?<\/h3>\n<p>Definitely. There&#8217;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 <a href=\"https:\/\/www.tasteofhome.com\/recipes\/classic-pesto\/\" data-name=\"www.tasteofhome.com\/recipes\/classic-pesto\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade pesto sauce<\/a> to bring an additional layer of flavor.<\/p>\n<h3>Can I add other vegetables to this medley?<\/h3>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roasting vegetables such as broccoli, green beans and Brussels sprouts is a fantastic way to serve them, and almost any veggie combo works. \u2014 Suzan Crouch, Grand Prairie, Texas<\/p>\n","protected":false},"author":7893,"featured_media":2107731,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,307638,307643,307648,304423,304328,304998,304338,307104,303966,307678,304988,305004,304408,304368,303887,306848,307199,305024,304268,307688,324623,304238,303994,304313,304150,303883,304468,307614,305031],"categories-v2":[308500,310623,310624,310632,308821,308984,308481,308945,308992,310155,308495,310652,308935,308951,308813,308745,308478,309603,310245,308965,259483,310663,309177,339175,308528,308313,309434,308476,308875,310591,308975],"coauthors":[343539],"recommended_recipes":[{"post_title":"Roasted Garlic Soup","post_link":"\/recipes\/garlic-soup\/","post_image":"\/wp-content\/uploads\/2025\/04\/Roasted-Garlic-Soup_EXPS_TOHD24_278475_EricKleinberg_6.jpg"},{"post_title":"Garlic-Roasted Chicken and Vegetables","post_link":"\/recipes\/garlic-roasted-chicken-and-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/Garlic-Roasted-Chicken-and-Vegetables_EXPS_CHBZ19_29333_C10_24_6b.jpg"},{"post_title":"Easy Roasted Vegetable Soup","post_link":"\/recipes\/easy-roasted-vegetable-soup\/","post_image":"\/wp-content\/uploads\/2025\/01\/Easy-Roasted-Vegetable-Soup_EXPS_TOHD24_278472_KristinaVanni_6.jpg"},{"post_title":"Baked Vegetable Medley","post_link":"\/recipes\/baked-vegetable-medley\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38333_TH1191752D8.jpg"},{"post_title":"Roasted Vegetable Medley","post_link":"\/recipes\/roasted-vegetable-medley\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42452_CX1440413D49C-4.jpg"},{"post_title":"Roasted Root Vegetables","post_link":"\/recipes\/roasted-root-vegetables\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Root-Vegetables_EXPS_HPBZ16_19470_D05_17_5b.jpg"},{"post_title":"Pot Roast with Vegetables","post_link":"\/recipes\/pot-roast-with-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1045_FFR1554516D21A.jpg"},{"post_title":"Roasted Harvest Vegetables","post_link":"\/recipes\/roasted-harvest-vegetables\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Harvest-Vegetables_exps50053_TH1999449B06_09_1bC_RMS.jpg"},{"post_title":"Herb-Roasted Vegetables","post_link":"\/recipes\/herb-roasted-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19115_CS1334C6.jpg"},{"post_title":"Vegetable Salad Medley","post_link":"\/recipes\/vegetable-salad-medley\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps14896_CX10174C51D.jpg"},{"post_title":"Oven-Roasted Spring Vegetable Medley","post_link":"\/recipes\/oven-roasted-spring-vegetable-medley\/","post_image":"\/wp-content\/uploads\/2017\/09\/Oven-Roasted-Spring-Vegetable-Medley_exps68968_HCA2081250D04_13_3bC_RMS.jpg"},{"post_title":"Roasted Squash Medley","post_link":"\/recipes\/roasted-squash-medley\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24708_TH10525D29A.jpg"},{"post_title":"Vegetable Chicken Medley","post_link":"\/recipes\/vegetable-chicken-medley\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Roasted Vegetables","post_link":"\/recipes\/roasted-vegetables\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Roasted Tomato and Pepper Soup","post_link":"\/recipes\/roasted-tomato-and-pepper-soup\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Tomato-and-Pepper-Soup_exps122719_CW2376966B04_20_1bC_RMS.jpg"},{"post_title":"Grilled Vegetable Medley","post_link":"\/recipes\/grilled-vegetable-medley\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15966_QC10199C57.jpg"},{"post_title":"Roasted Vegetable Salad","post_link":"\/recipes\/roasted-vegetable-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Roasted-Vegetable-Salad_exps48514_TH1789929D25B_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Roasted-Vegetable-Medley_EXPS_TOHD24_128893_DianaChistruga_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/roasted-green-vegetable-medley\/","name":"Roasted Vegetable Medley","datePublished":"2024-09-21","dateModified":"2024-11-20","prepTime":"PT20M","cookTime":"PT20M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Vegetable-Medley_EXPS_TOHD24_128893_DianaChistruga_7.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Our roasted vegetable medley is a fantastic way to serve a veggie side dish. Broccoli, green beans and Brussels sprouts are included here, but almost any veggie combo works.","recipeIngredient":["1 pound fresh green beans, trimmed and cut into 2-inch pieces","4 cups 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, halved and sliced","3 to 5 garlic cloves, thinly sliced","4 tablespoons olive oil, divided","1\/2 cup grated Parmesan cheese","3 tablespoons julienned fresh basil leaves, optional","2 tablespoons minced fresh parsley","1 tablespoon grated lemon zest","2 tablespoons lemon juice","1\/4 teaspoon salt","1\/4 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Prepare the vegetables","text":"Preheat the oven to 425\u00ba 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 15x10-inch pans or a large 18x26-inch baking sheet.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Roasted-Green-Vegetable-Medley_TOHD24_128893_DianaChistruga_2-1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roast","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Roasted-Green-Vegetable-Medley_TOHD24_128893_DianaChistruga_3-1.jpg?fit=700,1024"}],"recipeYield":"10 servings","author":[{"@type":"Person","name":"Jim Hoffman"}],"nutrition":{"@type":"NutritionInformation","calories":" 109 calories","fatContent":"7g fat (1g saturated fat)","cholesterolContent":"3mg cholesterol","sodiumContent":"96mg sodium","carbohydrateContent":"10g carbohydrate (3g sugars","fiberContent":"3g fiber)","proteinContent":"4g protein.  <B><b>Diabetic Exchanges<\/b>: <\/B>1 vegetable"},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":18,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedGuitar"},"reviewBody":"I made this one year for a family holiday dinner and it has been requested ever since. I don't use mushrooms or brussel sprouts but do add asparagus.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-04-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveButton"},"reviewBody":"Although I used a bit different veggies to accommodate what I have on hand, this is a fabulous recipe. I used the broccoli,asparagus instead of green beans, onions, carrots (slice thin or they aren't done when everything else is. ) I also used chuncked cabbage instead of Brussels sprouts, and no mushrooms)  I used dehydrated minced garlic, and dried basil.  I put all seasonings in a small bowl and added three tablespoons butter and melted. Then I stired the lemon juice into the butter and I drizzled over the raw veggies.  After this I sprinkled 1\/4 c. Parmesan cheese. This  was such a good and easily adapted recipe. I think you could do it many different ways and it would work great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTree"},"reviewBody":"Delicious!  I added spinach and zucchini and added balsamic vinegar instead of the lemon.  Thank you Suzan, for sharing this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPretzel"},"reviewBody":"Made these for a potluck and everybody loved them!  Kept them warm in a crock pot until service.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-03-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCarrot"},"reviewBody":"Very good sauce that, like you said, can be used with most any vegetable combination. I didn't have fresh green beans so used asparagus instead and omitted salt for health reasons. Thank you for sharing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedWrench"},"reviewBody":"Great recipe !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSnow"},"reviewBody":"Loved it!  A variety of veggies and good flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenAnchor"},"reviewBody":"Great combination of vegetables prepared quickly and easily.  A great addition to our Thanksgiving table this year!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSubmarine"},"reviewBody":"These veggies were absolutely delicious, but I think you should change the yield to no more than 10 people.   I was making this dish for a large group (15 people), so I made one and one half times the recipe.  Unfortunately, after roasting, I didn't think  the amount was enough to serve 18 people.   Needless to say, there were no leftovers (too bad for me!).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBullhorn"},"reviewBody":"This is great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedLeaf"},"reviewBody":"Delicious! Rave reviews from our crowd here. So easy to make and can substitute so many vegetables. A great easy side dish.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePalmtree"},"reviewBody":"These are absolutely wonderful and easy to prepare with salmon on the side.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeCloud"},"reviewBody":"This recipe was a big hit with my family. I\u2019ll be making it again and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBone"},"reviewBody":"I have traditionally loved vegetable medleys--they can be so much more interesting an offering than just one--not necessarily, of course, but often.  My family liked this one very much.  Great roasted flavor and each of the 5 of us had at least one veggie that qualified as their favorite!  A simple treatment with the seasonings allowed the natural flavors to shine by themselves.  I used lemon pepper seasoning instead of lemon juice as well as dried basil and it was quite adequate.  I FORGOT to sprinkle the cheese on--LOL--but once again, the true flavors of the veggies came out!A keeper for my Recipe Box!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-11-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveAnchor"},"reviewBody":"Definitely a keeper. We LOVED IT!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBeer"},"reviewBody":"This vegetable medley is great!  The roasting adds so much flavor and the seasoning is out of this world.  My husband who gets tired of vegetables really quickly even loved it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueHammer"},"reviewBody":"Made these vegetables for dinner the other night and was amazed at how wonderful the seasonings and roasted vegetables went together.  I'll certainly make these again and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGrapes"},"reviewBody":"Maybe my favorite roasted vegetable recipe so far. So adaptable. I skipped green beans, and I used lemon pepper seasoning and dried basil like others have mentioned. Just delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"128893","romance_copy_dek":"Our roasted vegetable medley is a fantastic way to serve a veggie side dish. 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