Roasted Winter Vegetables
Servings 4
Equipment
- Baking Sheet
Ingredients
- 1 tbsp olive oil
- 8 oz cremini mushroom caps stems removed, quartered
- 1 cup Cauliflower florets
- 1 cup Brussels sprouts halved
- 10 large cherry tomatoes
- 8 cloves of garlic peeled
- Sea salt and freshly cracked pepper to taste
- Crushed red pepper flakes to taste
- Dried basil to taste
- Dried oregano to taste
- 3 sprigs of fresh thyme
Instructions
- Preheat the oven to 375 degrees. Coat the baking sheet with olive oil cooking spray.
- Toss the sliced Brussels sprouts, mushrooms, tomatoes, cauliflower, and sliced onion on the baking sheet with some olive oil until evenly coated. Season the veggies with sea salt and freshly cracked pepper, crushed red pepper flakes, dried basil, and dried oregano, to taste. Add the sprigs of thyme to the top.
- Place into the oven and roast for 8-10 minutes. Gently flip the vegetables with a spatula, then return to the oven to roast for another 8-10 minutes, or until the veggies are fork-tender and golden.
- Remove from the oven then spoon into a serving bowl. Serve immediately. Enjoy.