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…
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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! 🙂
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I’m not vegan but your pretty plate with the chick peas would make me perfectly happy! -Kat
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Thanks Kat, surprisingly filling too. 🙂
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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?
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Yes definitely! You can also freeze for meal prep and easy reheating later.
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This sounds great. I’m going to make this as a side with a pie tomorrow!
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