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.

Posted on the following Blog Hops:
The Healthy Home Economist Monday Mania


3 responses to “Roasted Vegetable Medley with Rosemary & Thyme

  1. Mary Schoenecker

    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!

    • 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. Pingback: Alfredo Sauce: A Classic Canvas | Savoring Today

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