Roasted Vegetable Medley

in Holidays,Lunch & Dinner,Sides,Veggies

It feels like Winter which always makes me think of roasted vegetables. We are bringing a veggie dish to a friend’s house tomorrow evening so for tonight’s dinner, my husband and I tested out this recipe and tomorrow, I will have it super easy, as everything is cut up, so all I have to do is season and roast!


Feel free to be creative with your veggie choices and combine similar densities on the cookie sheet so they cook evenly.

  • 1 leek, medium onion or 2 shallots
  • 12 whole garlic cloves
  • 2 cups crimini mushrooms, cut in half
  • 2 carrots, cut in diagonals and then 1/8″ slivers
  • 1 large beet, cut in 1/8″sticks
  • 2 small turnips, sliced in 1/8″ rounds and then either sliced in sticks or triangles
  • 1 cups broccoli florets
  • 1 cup brussel sprouts
  • 1 zucchini cut in sticks
  • 1/2 cup pitted kalamata olives (optional)
  • 3 T olive oil to drizzle on vegetables
  • salt and pepper to taste
  • 1 T white balsamic vinegar (optional)

Here’s How:

  1. Preheat oven to 425.
  2. Use 2 cookie sheets, and place each of the 3 consecutive ingredients on the cookie sheets so you will roast the onions thru the mushrooms on the first sheet, and the carrots, beets and turnips on the 2nd.
  3. Drizzle each batch with olive oil and salt and blend well with fingers.
  4. Place 2 of the 3 batches in the oven.
  5. When the onion mixture is done, place in a large bowl and roast the broccoli, Brussels and zucchini.
  6. Each tray will vary slightly in roasting time but anywhere from 10-15 minutes per tray.
  7. Flip veggies with a spatula to brown both sides.
  8. You will need to taste them for doneness and use your oven timer as you add more cooking time.
  9. Place all veggies in the same bowl, add the olives, fresh ground pepper and balsamic vinegar if desired.