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

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

  1. Bonnie

    I was looking for something different to go with skinny eggplant parm. I had some precut cauliflower, broccoli, carrots and frozen mushrooms, I said what the heck !

    Wow! This was delicious! With this dish, I filled up on the veggies and ate less parm!

    Thank you! You are a friend to Weight Watchers everywhere!

  2. Megan

    I made this tonight and it was absolutely delicious! While I was tossing I added some Mrs. Dash to it for extra flavor. Yum!

  3. Meghan

    This also works really well with brussel sprouts. My brother just about vomited on me (at 35 yrs old) when I told him that we were having roasted brussel sprouts with dinner, now he cooks them for himself!

  4. roni

    Nicole – Surprisingly they didn’t. I think tossing helped a ton. Some liquid came out but not enough to steam them to mush in a half hour.

  5. Jan

    I’m planning on trying this, but your recipe stops at ‘mix all your ingredients in a large’ then the next line says ‘power with a pinch of kosher salt’ I think some lines are missing.

  6. Tina

    Thank you for posting recipes that may seem simple to others. I’m one who always burns everything, but the tossing every 10 minutes totally did the trick. My husband said he could eat this ‘every night’ – woo hoo. I’d love to learn how to roast eggplant if you ever give it a try.

  7. Erica

    Roni, I have no more evoo in my pantry!!! I desperately need it, specially since ww calls for healthy oils. I laughed when you said it took you 30 years to like mushrooms, same here. I should have tried them earlier, so yummy sauted with onions over steak.

  8. Banana

    I seriously have a problem with roasted veggies. I will devour them!! You name it, Broccoli, cauliflower, asparagus, shallots, baby tomatoes – - my absolute favourite are eggplant and zucchini *yummmm* . Notice how excited I get? Lol – I know it’s a little strange!! I make an entire pan as a side dish and normally end up eating a whole lot as a meal.

  9. Teresa Cook

    YAY!!! I won the olive oil!! I am making the roasted veggies with it tonight!! When I got the email that I won I was SO excited. My husband didn’t understand my enthusiasm but I bet he’ll appreciate what I make with it!! Thanks Roni! You are AWESOME with or without Olive Oil giveaways!! Thanks!

  10. Marilyn

    I just found the receipe and borrowed olive oil from my neighbor!!! Would love to try your Olive Oil. Can’t wait to make this receipe for tonight. thank you.

  11. Cheryl

    Delicious. I like to squeeze some lemon juice over it before baking. Of course Parmesan cheese is tasty if you can have cheese.

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