Ingredients
1 pound fresh green beans, trimmed and cut into 2-inch pieces4 cups fresh broccoli florets10 small fresh mushrooms, halved8 fresh Brussels sprouts, halved2 medium carrots, cut into 1/4-inch slices1 medium onion, halved and sliced3 to 5 garlic cloves, thinly sliced4 tablespoons olive oil, divided1/2 cup grated Parmesan cheese3 tablespoons julienned fresh basil leaves, optional2 tablespoons minced fresh parsley1 tablespoon grated lemon zest2 tablespoons lemon juice1/4 teaspoon salt1/4 teaspoon pepper
Preparation
Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray.
Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
