Tuesday, December 14, 2010

Herb Roasted Cauliflower & Brussels Sprouts with Mushrooms

Herb Roasted Cauliflower & Brussels Sprouts with Mushrooms
From Clean Start

Printable Recipe

Serves 4

Prep time: 10 minutes
Cooking time: 30-45 minutes (just until the vegetables are tender)

1 large head cauliflower, cut into small florets
1 ½ doz or so Brussels sprouts, cut in half lengthwise if they are large
8oz/225g shiitake or cremini (or combination) mushrooms (this time I used cremini and just quartered them – I’d discard stems and slice shiitake)
2 cloves garlic, peeled
¼ cup fresh sage leaves (or 1 ½ tbsp dried)
¼ cup fresh oregano (or 2 tbsp dried)
2 tsp coarse sea salt
¼ cup extra virgin olive oil

1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with aluminum foil (for easy cleanups).

2. In a large bowl, toss everything together and arrange in a single layer on the baking sheet(s) – don’t crowd them or they’ll just steam. Better to use two pans. Roast for 15 minutes and toss. Return to oven and roast until tender (anywhere from 10-30 minutes, depending on how small/large the pieces). Remove from the oven and serve.

Leftovers are great in pasta and frittatas. The photo above has them accompanying a delicious Grilled Mushroom Steak.


Anonymous said...

This recipe is simple and delicious! I had never made this before, but I had the 3 main ingredients and wanted to do something great with the cauliflower, Brussels and mushrooms...this was just the ticket. Had it with roast prime rib, mashed potatoes and Yorkshire pudding...yumm! Oh, the only thing I did differently was that I pan roasted mine, since the oven was being used for the yorkies

Ruth Daniels said...

Glad you liked it. It is one of our favorite winter side dishes.