Add some variety to your weeknight side dish rotation with this easy roasted superfood vegetable medley. This combination of cauliflower, sweet potatoes, and mushrooms, tossed in olive oil and a few spices, adds color and flavor to almost any main course.
The Ingredients
For this healthy, delicious side dish, you will need a small head of cauliflower (yielding about 2 cups), a medium-sized sweet potato (also yielding about 2 cups), and a small container (8oz) of your favorite mushrooms (I like Baby Bella). The remaining ingredients are olive oil, fresh garlic, onion powder, Italian seasoning, smoked paprika, salt, and pepper.
Preparing this Super Food Side Dish
First, line a baking sheet with foil and preheat the oven to 425 °.
Then, rinse your veggies. Next, peel the sweet potato and dice it into bite-sized chunks. Cut the cauliflower into small florets. And finally, rinse and halve or quarter the mushrooms.
Toss these prepared veggies into a large mixing bowl. Then, toss with olive oil, dried spices, and pressed garlic.
Once thoroughly combined, pour the seasoned vegetables onto the foil-lined baking sheet.
Bake for 40-45 minutes until slightly crispy.
Tips and Adjustments for this Roasted Veggie Medley
- If you do not enjoy one of these vegetables in particular, leave them out! I have made this without the sweet potatoes, and it is still yummy.
- Smoked paprika adds more flavor, but you could use regular paprika or just leave it out altogether and still have a flavorful dish.
- My favorite twist on this recipe is to toss in small chunks of pancetta to the vegetable mixture before putting it in the oven!
- For an extra savory and sweet side, drizzle balsamic glaze over the top of each serving after dishing onto plates.
- Serve with any grilled, baked, or pan-cooked main course. Try one of these recipes as the main course with these roasted superfoods: Simple & Delicious Chicken, Citrus & Rosemary Pork Tenderloin, or this Balsamic Grilled Flank Steak.
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Easy Roasted Superfood Vegetable Medley
- Total Time: 50 minutes
- Yield: 4-6 1x
Description
Add some variety to your weeknight side dish rotation with this easy roasted superfood vegetable medley. This combination of cauliflower, sweet potatoes, and mushrooms, tossed in olive oil and a few spices, adds color and flavor to almost any main course.
Ingredients
Scale- One small head of cauliflower (yielding about 2 cups of florets)
- One medium-sized sweet potato (also yielding about 2 cups of bite-sized pieces)
- 8-ounce container of your favorite mushrooms (I like Baby Bella)
- 1/4 cup olive oil
- 2 large cloves fresh garlic
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- salt and pepper to taste
Instructions
- First, line a baking sheet with foil and preheat the oven to 425 °.
- Then, rinse your veggies. Next, peel the sweet potato and dice it into bite-sized chunks. Cut the cauliflower into small florets. And finally, rinse and halve or quarter the mushrooms.
- Toss these prepared veggies into a large mixing bowl. Then, toss with olive oil, dried spices, and pressed garlic.
- Once thoroughly combined, pour the seasoned vegetables onto the foil-lined baking sheet. Bake for 40-45 minutes until slightly crispy.
Notes
- If you do not enjoy one of these vegetables in particular, leave them out! I have made this without the sweet potatoes, and it is still yummy.
- Smoked paprika adds more flavor, but you could use regular paprika or just leave it out altogether and still have a flavorful dish.
- My favorite twist on this recipe is to toss in small chunks of pancetta to the vegetable mixture before putting it in the oven!
- For an extra savory and sweet side, drizzle balsamic glaze over the top of each serving after dishing onto plates.
- Serve with any grilled, baked, or pan-cooked main course. Try one of these recipes as the main course with these roasted superfoods: Simple & Delicious Chicken, Citrus & Rosemary Pork Tenderloin, or this Balsamic Grilled Flank Steak.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: sides
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 141
- Sugar: 3.9 g
- Fat: 9.8 g
- Carbohydrates: 12.7 g
- Protein: 3.6 g
