Are you in a side dish rut? Sick of doing the same old same old? We thought we would share one of our easy weeknight side dishes that we include on our menu plans and cook in our own kitchens on a regular basis. We just did this one in my house the other night and its a great way to get your veggies in without a lot of fuss. Roasting the veggies gives them a slightly different flavor than steaming so if you think you are not a fan of a certain veggie, try roasting them for a change.
In this version, we used butternut squash, cauliflower, and baby bella mushrooms. We love that combo for fall and in the spring/summer we often do it with asparagus, summer squash, and red peppers . It is whatever you want it to be but you just need to adjust the cooking time depending on what you are using. For instance, you need to cook the butternut and cauliflower version a bit longer than if you were roasting the asparagus.
Here’s the so simple (its almost not even a recipe) yet so delicious recipe.
Easy Roasted Veggies:
1 head of cauliflower, chopped
half of a butter nut squash, peeled and chopped (we use the precut option in the store making this super quick)
8 oz of baby bella mushrooms, cut in half
drizzle of olive oil (about 1 tbsp-just enough for a thin coat)
sea salt and freshly ground black pepper
Preheat oven to 400. Mix all the veggies in a 13 x 9 baking dish. Drizzle with oil and season with salt and pepper. Stir to coat. Cook for about 15 to 20 minutes until veggies can be pierced with a fork.
That is it! It looks beautiful on the plates too! Keep experimenting with different veggies (we also love this with brussel sprouts and broccoli). Its an easy way to get 2 to 3 servings of veggies on the dinner plates with very little prep time for all us busy moms and dads!
