Roasted Vegetable Medley with Rosemary & Thyme

Roasted Vegetables Ready to Serve

Roasted Vegetable Medley

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

Serves 4
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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5 Responses to Roasted Vegetable Medley with Rosemary & Thyme

  1. Mary Schoenecker May 2, 2011 at 8:27 pm #

    Never in my wildest cooking dreams would I have roasted a radish. I look forward to roasting one of my home grown french radishes. Yum with a kick!

    • Judy May 3, 2011 at 5:56 am #

      I know what you mean, Mary, roasting radishes was a new one for me too with this recipe after seeing it in a number of cooking magazine recently. Roasting mellows the kick and brings out a flavor all-new to radishes– very good.

  2. Hotly Spiced May 31, 2012 at 5:53 pm #

    That’s a great looking dish. I love the colours. I have never cooked radishes before, always eaten them raw. Wonderful how this is both tasty and good for you. xx

    • Judy June 1, 2012 at 7:22 am #

      Thanks, I loved the colors too. Cooking radishes was definitely a new one for me with this dish, but they surprisingly good when roasted.


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