ROASTED VEGETABLE MEDLEY Roasted Garlic Oil
Makes 12 servings
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 ¼ inch slices
1 medium onion, sliced
¼ cup plus 2 tablespoons Roasted Garlic Oil, divided
½ cup grated Parmesan cheese
3 tablespoons fresh basil leaves, julienned sliced
2 tablespoons fresh parsley, minced
1 tablespoon grated lemon peel
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
1. Preheat oven to 425˚F.
2. Place the first six ingredients in a bowl or re-closeable bag; toss in ¼ cup Roasted Garlic Oil. Divide between two baking sheets coated with cooking spray. Roast 20–25 minutes or until tender, stirring occasionally. Transfer to a large serving bowl.
3. In a small bowl, mix remaining 2 tablespoon of Roasted Garlic Oil with the rest of the ingredients; add to vegetables and toss to combine.