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Roasted Garden Vegetable Medley Recipe
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5 from 1 vote

Roasted Garden Vegetable Medley Recipe

Vegetable side dishes don't have to be time-consuming or bland - this dish uses a variety of ingredients and draws out the flavors with roasting.
Course Side Dish
Cuisine American
Keyword garden vegetable, roasted vegetables, vegetables
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 people
Calories 255kcal
Cost 5

Ingredients

Instructions

  • Preheat your oven to 400 F.
  • Place all of the vegetables on a baking sheet.
    1 head cauliflower, ½ lb. green beans, 8 oz. mushrooms, 10 to 12 radishes
  • In a bowl, combine the vegetable broth, olive oil, and balsamic vinegar; season with salt and pepper to taste.
    ¼ cup water or vegetable broth, ¼ cup balsamic vinegar, ¼ cup coconut or olive oil, Sea salt and freshly ground black pepper
  • Pour the olive-balsamic sauce over the vegetables and gently toss.
    ¼ cup balsamic vinegar
  • Place fresh thyme sprigs on top of the vegetables.
    Fresh thyme sprigs
  • Roast the vegetables in the preheated oven for 20 to 25 minutes or until the vegetables are cooked to your preference.
  • Serve vegetables topped with walnuts, if using.
    ¼ cup walnuts

Nutrition

Calories: 255kcal | Carbohydrates: 18g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 125mg | Potassium: 856mg | Fiber: 7g | Sugar: 8g | Vitamin A: 425IU | Vitamin C: 78mg | Calcium: 91mg | Iron: 9mg