Roasting vegetables like broccoli, green beans and Brussels sprouts adds to their deliciousness, and almost any veggie combo works.
—SUZAN CROUCH GRAND PRAIRIE, TX
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 12 SERVINGS (3/4 CUP EACH)
2 cups fresh broccoli florets
1 pound thin fresh green beans, trimmed and cut into 2-inch pieces
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
2 tablespoons lemon juice
1 tablespoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 425°. Place the first seven ingredients in a large bowl; drizzle with 2 tablespoons oil and toss to coat. Divide between two 15x10x1-in. baking pans coated with cooking spray. Roast vegetables for 20-25 minutes or until tender, stirring occasionally.
2. Transfer to a large serving bowl. In a small bowl, mix the remaining oil with the remaining ingredients; add to the vegetables and toss to combine.
Per 3/4 cup: 87 cal., 6g fat (1g sat. fat), 3mg chol., 68mg sod., 7g carb. (3g sugars, 3g fiber), 3g pro.
Diabetic Exchanges: 1 vegetable, 1 fat.