Name: Roasted Mixed Vegetables
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Ingredients: 8 ounces fresh green beans, trimmed and cut into 2-inch pieces; 2 cups Brussels sprouts, trimmed and cut in half if large; 2 cups cauliflower florets; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh basil; 2 teaspoons chopped fresh oregano; 0.25 teaspoon kosher salt; 0.125 teaspoon freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons water; aluminum foil; 3 red bell peppers, seeded and cut into strips

Roasted Mixed Vegetables

0 Likes

Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Upgrade your Thanksgiving table with a delicious roasted veggie medley of cauliflower, Brussels sprouts, beans, and bell peppers - a modern twist on the classic green bean casserole.

Ingredients:

8 ounces fresh green beans, trimmed and cut into 2-inch pieces
2 cups Brussels sprouts, trimmed and cut in half if large
2 cups cauliflower florets
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
0.25 teaspoon kosher salt
0.125 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons water
aluminum foil
3 red bell peppers, seeded and cut into strips

Instructions:

Preheat the oven to 400°F (200°C) for a perfectly cooked dish.
In a shallow roasting pan, combine green beans, Brussels sprouts, and cauliflower. Season with rosemary, basil, oregano, salt, and pepper. Drizzle with olive oil and water, then cover with foil.
Roast in the preheated oven for 20 minutes. Uncover, add bell peppers, and bake for an additional 15 minutes until vegetables are crisp-tender.

We use cookies

Similar Recipes

Easy Roasted Mixed Vegetables

Mixed Roasted Vegetables and Pasta

Mixed Roasted Vegetables

Herb Roasted Pork Chops and Vegetables

Roasted beetroot with mixed leaves, pistachios & mandarin vinaigrette