I love versatility, using my imagination or current cravings to make something new out of something ordinary. Vegetable medleys are the flexible foodie’s dream—utilizes what you have, gives everyone something they like (or will eat without a fuss), nutritionally well rounded, easily introduces new vegetables at dinnertime. Choosing colorful varieties adds interest while roasting caramelizes natural sugars, developing flavors that complement any meal. Follow the suggested combination listed, or choose your favorite vegetables and spices to create an entirely new side dish each time you make it.
Roasted Vegetable Medley
1 1/2 cups cauliflower — sliced 1/4″ thick
1 cup broccoli — separate florets into bite-sized pieces
1/2 cup carrots — julienned
1/2 cup radishes — halved
2 cloves garlic — sliced thin
8 whole radishes — halved
3 tablespoons extra-virgin olive oil or clarified butter
1 teaspoon rosemary
1 teaspoon thyme
Mr. Spice or Paul Prudhomme Vegetable Magic, optional
salt and pepper
Move oven rack to upper third part of the oven. Preheat oven to 400°. Toss prepped vegetables in the butter or oil to coat.
Sprinkle-in herbs, seasonings, and salt & pepper incrementally while tossing.
Spread vegetables in an oven safe dish and roast for approximately 15 minutes or until vegetables and garlic are crisp-tender and lightly browned in spots.
Remove from oven, toss briefly, and serve.
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