Roasted Vegetables – Broccoli, Potatoes, Mushrooms and More!
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free
I really love roasted veggies of all kinds. I put this recipe together with items I had laying around and if any ingredients have to be purchase they are fairly inexpensive. The only item I purchased to create this recipe was the fresh broccoli. We LOVE broccoli in this household and I really had the taste for roasted broccoli! That was the first ingredient I thought of and I just built the recipe around that. I had a bag of potatoes laying around, mushrooms and parsley and the other ingredients I had in my pantry. The flavors of the roasted veggies are highlighted nicely by the toasted sliced almonds (I just toast them up in a dry pan until they are lightly golden) and the lemon juice was a nice pairing with the broccoli and mushrooms also. Enjoy!
Roasted Vegetables
Ingredients:
6 Red Potatoes, cut/quartered
1lb White Button Mushrooms, halved or quartered
5 bunches Broccoli, cut into Florets
Juice of ½ Lemon
4 Tbsp Extra Virgin Olive Oil Salt/Pepper & Oregano
1 handful Fresh Parsley, chopped
½ Cup Sliced Almonds, toasted
Directions:
-Preheat oven 400˚F. Prepare vegetables – slicing/quartering be sure to wipe mushrooms clean.
-Drizzle 2 Tbsp Olive Oil over Potatoes and add ½ Tbsp Salt, 1 Tsp Pepper, 1 Tsp Oregano and roast in oven for 45 minutes on baking sheet.
-Toss Mushrooms and Broccoli with remaining 4 Tbsp Olive Oil and ½ Tbsp Salt, 1 Tsp Pepper and Lemon juice, massaging together. -Transfer to a separate baking sheet (I had to distribute them onto 2 baking sheets).
-After Potatoes have been roasting for 20 minutes, toss and shake pan so they are in an even layer. Add Mushroom/Broccoli to oven at this point so they finish baking at the same time.
-After another 25 minutes remove from oven. Toss together with toasted Almonds and Parsley. Enjoy!
I served this recipe as a side dish aside Jasmine Rice and Curried Chickpeas, however, I can absolutely eat a larger portion by itself as an entrée.
I made something similar just without the mushroom the other night. I was so excited because I looooooove broccoli and haven’t had it in a while. Then I dropped the entire bowl in the grass. Crying over spilt broccoli over here…
Noooooo!!!!! I’m so sad for you 🙁
I would’ve been crying over spilled broccoli too, we LOVE broccoli. I hope by now you remade your recipe and enjoyed broccoli bliss! 🙂
I’m not vegan but your pretty plate with the chick peas would make me perfectly happy! -Kat
Thanks Kat, surprisingly filling too. 🙂
Roasted vegetables are the best! I would like this with quinoa and maybe some grilled salmon. Delicious!
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Does this reheat well at all for leftover lunches?
Yes definitely! You can also freeze for meal prep and easy reheating later.
This sounds great. I’m going to make this as a side with a pie tomorrow!