Herb Roasted Cauliflower & Brussels Sprouts with Mushrooms
From Clean Start
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.