Description
A flavorful and healthy side dish featuring garlicky roasted cauliflower and cremini mushrooms, seasoned with aromatic herbs and finished with fresh parsley and lemon juice for a bright, savory complement to any meal.
Ingredients
Scale
Vegetables
- 1 medium head cauliflower, cut into florets
- 8 oz cremini mushrooms, halved
- 4 cloves garlic, minced
Seasonings
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
Optional Garnish
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Preheat the oven. Set your oven to 425°F (220°C) to prepare for roasting, ensuring it reaches the ideal temperature for caramelizing the vegetables.
- Toss the vegetables with seasonings. In a large bowl, combine cauliflower florets and halved cremini mushrooms. Add minced garlic, olive oil, dried thyme, dried rosemary, salt, and black pepper. Toss well until all pieces are evenly coated with the oil and herbs.
- Arrange on baking sheet. Spread the seasoned vegetable mixture in a single layer on a parchment-lined baking sheet to allow even roasting and prevent sticking.
- Roast the vegetables. Place the tray in the preheated oven and roast for 25 to 30 minutes. Stir halfway through the cooking time to ensure even browning and tender texture. Roast until cauliflower is golden and tender and mushrooms have browned nicely.
- Add finishing touches and serve. Optional: Drizzle the roasted vegetables with fresh lemon juice and sprinkle chopped parsley over the top to add brightness and freshness before serving.
Notes
- For a nuttier flavor, substitute olive oil with avocado oil.
- Ensure vegetables are spread in a single layer to promote even roasting and caramelization.
- Adjust roasting time depending on your oven; check vegetables towards the end to avoid burning.
- This dish pairs beautifully with roasted meats, grains, or can be enjoyed on its own as a nutritious vegetarian option.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or stovetop skillet for best texture.
