Roasted Cauliflower/Broccoli and Mushrooms with Rosemary and Garlic Recipe
0 made it | 0 reviews | 0 photos
Source: The Mom 100
Serves
4
4
Prep
15 min
15 min
Cook
25 min
25 min
An unusual but truly easy vegetarian side dish with rosemary and a simple little final drizzle of maple syrup, lemon juice, and vinegar.
Ingredients
- Cauliflower or Broccoli – trim and cut one head into 1-inch florets
- Mushrooms – oyster, crimini, or other
- Olive oil
- Garlic – you need to use fresh cloves for this, which should be peeled and smashed
- Rosemary – use one fresh sprig, cut into 2-inch pieces
- Maple syrup – just enough to add a touch of sweetness
- Lemon juice – fresh is best!
- White wine vinegar – or use whatever you have on hand
Directions
Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil, and lightly spray with nonstick spray (or lightly oil the foil). Distribute the broccoflower and shiitake mushrooms on the baking sheet. Drizzle with the olive oil. Add the garlic and rosemary sprigs, and sprinkle with salt. Use your hands to combine everything well, then spread the vegetables back over the baking sheet so that they are in a single layer. Roast for about 25 minutes, until the vegetables are just tender, and lightly browned in spots.
While the mixture is in the oven, in a small bowl or container, mix together the maple syrup, lemon juice, and vinegar.
Remove the rosemary sprigs from the cooked vegetables and sprinkle over the maple syrup mixture; toss to coat. Taste and season with salt and pepper if needed. Spoon the vegetables into a serving dish and serve hot or warm.
Share!
Reviews 0
No public reviews yet! Will you be the first?