Description
A cozy, crave-worthy veggie side! Cauliflower, mushrooms, and onions are tossed with fresh herbs and olive oil, then roasted until golden and tender. Simple, healthy, and full of flavor — perfect for any meal.
Ingredients
- 16 ounces whole mushrooms (mixed variety, such as white and baby bellas)
- 1 medium head cauliflower, cut into uniform 1½-inch florets
- 1 medium yellow or red onion, halved and sliced ¼-inch thick
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon ground black pepper (plus more to taste)
- 1 tablespoon chopped fresh thyme and rosemary (plus extra for garnish)
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, combine cauliflower florets, mushrooms, sliced onion, olive oil, salt, pepper, and chopped herbs. Toss until evenly coated.
- Spread the vegetables in an even layer on a parchment-lined baking sheet. Do not overcrowd — use two pans if necessary.
- Bake for 15 minutes. Toss with a spatula.
- Continue roasting for an additional 10–15 minutes, or until the vegetables are golden brown around the edges and tender inside.
- Garnish with extra chopped herbs and serve warm.
Notes
- Don’t overcrowd the pan to ensure vegetables roast instead of steam.
- Use a mix of mushroom varieties for extra flavor and texture.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or air fryer for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 134 kcal
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
