Roasted Broccoli & Cauliflower with Mushrooms and an Olive Oil Giveaway!

http://greenlitebites.com/2011/01/27/roasted-broccoli-cauliflower-with-mushrooms/
20110127_roastedveggies3

I’ve been bored in the vegetable department lately. We tend to gravitate towards the same frozen things over and over, especially in the winter. Frozen broccoli, frozen peas and the occasional bag of MIXED frozen veggies for a treat! Note the hint of sarcasm. I’m tired of the microwaved vegetable side dish.

So I fired up the old oven and roasted some fresh veggies to mix it up a bit. I had a bag of pre-cut broccoli and cauliflower florets (I was feeling lazy), a package of white mushrooms, an onion, fresh garlic and of course olive oil. Recently, Olivari Mediterranean Olive Oil contacted me asking if I’d be willing to try their EVOO and they provided 4 free coupons for readers!

Olivari Mediterranean Olive Oil

This is when I tell you to leave a comment for your chance to win. I’ll pick 4 random winners next week. If you aren’t sure if Olivari is available in your area check their store locator.

As for the veggies the husband and I devoured them! The 5 year old? Well he was as fickle as a 5 year gets. First he tried the broccoli and said he didn’t like the “sauce on it” which meant the garlic was a bit overbearing. Then he tried the cauliflower and loved it. Go figure. Of course the mushrooms weren’t touched but I didn’t expect they would be. Roasted Broccoli & Cauliflower with MushroomsThat’s one vegetable he consistently hasn’t liked. I don’t blame him. It took me about 30 years to appreciate the mushroom.

  • 12 oz package of fresh mixed broccoli and cauliflower florets (of course you can just buy a head of each)
  • 8 oz package of white mushrooms washed
  • 1 small onion cut into large chunks
  • 3 cloves of garlic minced or run through a press
  • 1 tbsp olive oil
  • Kosher salt

Pre-heat the oven to 425 degrees.

Mix all ingredients in a large bowl with a pinch of kosher salt.

Roasted Broccoli & Cauliflower with Mushrooms - mix

Pour into a casserole dish and sprinkle with a but more salt. Roast for 30 minute tossing every 10 minutes. I added salt one more time during the cooking process after 1 of many taste tests. :)

Here’s little before cooking…

Roasted Broccoli & Cauliflower with Mushrooms - before cooking

and after cooking…

Roasted Broccoli & Cauliflower with Mushrooms - after cooking

I served with a version of Fast Salisbury Steak (I make it different every time) and some brown rice (we were all out of noodles.)

Don’t forget to leave a comment to be entered to win 1 of 4 free Olivari Mediterranean Olive Oil coupons!

Approx Nutritional Information per serving
Servings Amt per Serving
4 1/4 of the recipe
Calories Fat Fiber WWPs
80 4g 3g old: 1 new: 1
Sugar Sat Fat Carbs Protein
3g 1g 10g 4g

Update: Winners were notified on 2/7/2011

69 comments »»
Posted in: 1 WWP, 1 WWPP, Dinner Ideas, Side Dish Ideas, Vegetarian Ideas
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69 Comments and 0 Replies

  1. Kristen

    YUM YUM YUM! roasted veggies are great the next day for breakfast with some scrambled egss! Love your blog and all your great recipes!!

  2. Karol

    Feel free to just peel the garlic cloves and leave whole. They mellow as they roast and you will enjoy eating them whole, while picky 5-year-olds will find them easy to avoid (or even try, if he’s feeling adventurous).

    I would love a free olive oil coupon. Their store locator didn’t show anything within 150 miles, but they show Walmart in their sidebar, so I’m hopeful it is available at my local Walmart.

  3. Barbara

    I’ve roasted root vegetables before but never cruciferous ones. Definitely going to try this recipe. Thanks for expanding my veggie palate!

  4. roni

    Amy – The key to this one was tossing them around every 10 minutes. At 424 the oven is hot and the ends will start to brown in about 10-12 minutes. Set an egg timer if you have to but check in on them every 10, toss, try one and return to the oven if you want them softer.

  5. Teresa Cook

    Roni, you are so great! I love all of your pictures… i like to see the food! I stocked up on frozen veggies and I’m always looking for a way to “doll” them up without going crazy with sauces etc. I have four kids and they are all good eaters but they get bored too…thanks for always giving such creative simple solutions!!

  6. Julie

    Hi Roni ,
    Now those are fresh broccoli and cauliflower florets ( not frozen) since you say you had them in a bag, just wondering. Regardless, this looks very delicious. I’m going to the grocery store today and I’m definitely adding it to my list

  7. jenn

    I am very embarressed to day I have never been brave enough to try any kind of olive oil. i was afraid of it i suppose, sounds funny but being raised with deepfried everything in oil and crisco, i wanna try a healthier alternative but..havent crossed over yet…

  8. Laura

    I literally just bought a pack of mushrooms and a head of broccoli at the store. The broccoli I always get, but the mushrooms I was just in the mood for (and they were on clearance for $0.89). I’ll try something like this this weekend… and also looking very forward to my nearly over-the-edge banana at home… what baked good will it become? :)

  9. roni

    Julie – “12 oz package of fresh mixed broccoli and cauliflower florets” They sell them in my produce department. Love them when I’m in a lazy mood.

  10. Laura

    Totally! Forgot about that… that’s great, because I really wasn’t looking forward to having a loaf of banana bread lying around for me to munch on all weekend. I mean I was but I wasn’t. You understand. Banana soft serve it is, and I bet the boys will LOVE it!

  11. Pat R

    I almost exclusively use olive oil; I have several cake recipes that call for olive oil. Love the flavor it imparts in dishes. Sure would love a coupon for more!

  12. Sam

    This looks so good! The husband was just asking me the other day if I knew how to roast veggies – now I can tell him I do!! ha ha ha! Thanks for the idea =)

  13. Jessica

    Sounds great! You should try roasted potatoes, broccoli and red pepper (tossed in EVOO of course!). Delicious! And couldn’t agree more… roasted veggies are such a nice change from steamed.

  14. Julie

    @Marla,
    It’s available at teh Giant just up teh street from me. If you really wants some I could ship some to you ;)

  15. Barbara

    I love roasted veggies. (which I do all the time)
    But I am never sure what brand of Olive oil to buy.
    I been trying a varitey of them.
    Oh question about your cookbook.
    You said it 3yrs of work does it include the new points plus or the ni which will be also helpful.
    oh try the little guy on eating raw mushroom. Thats how I started and now I love them both ways.

  16. Becky

    Looks great! I roast veggies all the time. Been awhile… however I have never roasted broc or cauilf! I will def. have to try them. Roasted mushrooms are my fav!

  17. Ellie

    This would be for my Hubby and I and 2 of our 3 kids you would think my oldest would be over the OHHH NOOOO can’t eat that being he is 12 but not him .. He is the most pickiest eater EVER, But he does like broccoli so I’ll put some more for him in there Ha. My 7 & 4 will eat what I put in front so I am gonna cook this for the weekend!

  18. Laura

    I had a version of this dish with dinner… no onion, no cauliflower, but tons of garlic, and I added dried thyme, too. It was delicious! I’m not ashamed to say I ate an entire package of mushrooms by myself, and that’s only 40 calories! Crazy. Thanks for the recipe Roni!

  19. Bernice

    never heard of this brand of olive oil. I will have to see if they sell it in Canada. recipe sounds great– am going to make it!
    Thanks
    Bernice

  20. Sue Richmond

    In the winter I love roasted carrots, sweet potatoes and butternut squash…must be all that orange that brightens up the cloudy days here in Ohio. Of course, I always add onions and garlic with olive oil.

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