Roasted Mushrooms + Cauliflower

roasted mushrooms and cauliflower

Let's play Truth... or truth.
Do you actually like vegetables, or do you just eat 'em 'cuz you're supposed to according to something you read sometime somewhere? Well if you are at all on the fence and/or wouldn't exactly proclaim yourself as a VegHead, it's time for the latest edition of Pimp Yo Veggies: Roastin' Style! Roasting your veggies (any kind, really) is the best way to bring out their flavor and enhance them, with little to no effort at all on your part. For this recipe I choose two veggies, mushrooms and cauliflower, that aren't the mosttt popular to show you just how easy it is to make veggies- any and all- delectable. Toss them with a couple ingredients and you'll have yourself a stellar side dish that can be used on any veggie, any time.

Roasted Mushrooms + Cauliflower

Prep Time: < 5 mins | Cook Time: 25 mins | Serves 3-4

thanks Simple Provisions for the inspiration

  • 1 lbs. mushrooms (button, wild, any of the smaller variety), cleaned and halved
  • 1 head cauliflower, chopped into bite-sized pieces
  • 2 tbs. olive oil
  • 2 tbs. thyme, chopped
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. red pepper flakes
  • 1/4 cup parmesan, shredded (optional)
  • extra salt and pepper, if needed
The Steps
  1. Prep oven + veggies: Heat oven to 400 degrees. Place all ingredients in a large mixing bowl and toss to coat veggies. Place on unlined baking sheet.

  2. Roast in oven: Roast for 25 minutes. Taste test one of the veggies and assess if they need to cook longer (if you like your veggies softer) or you need to add more salt and pepper. Top with parmesan and bake for 5 more minutes. That's it. I'm serious. Amazing, right?
If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


1 comment:

  1. Shannon10/29/2015

    I made this recipe twice this week... your recipes are amazing!


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