Randall’s Roasted Mushroom And Veggie Casserole Recipe
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You have the versatility to use any veggies that you want in this recipe. Pretty much anything pairs well with cremini mushrooms.
Check out what my pals over at Cool Home Recipes had to say about this recipe:
“The original recipe is from Jo at Jo Cooks, and she uses cauliflower and cocktail tomatoes. My SO and I aren’t fans of those so I’ve adapted to it include Brussels sprouts and broccoli! If you like the idea of cauliflower and tomatoes, use those. Cooking should always be to your taste.”
I used cocktail tomatoes, Brussels sprouts, and broccoli. Turned out uh-mazing!
Ingredients
1 lb cremini mushrooms, cleaned
2 cups broccoli, cut into small florets
12 Brussels sprouts, cleaned and halved
12 garlic cloves, peeled
2 tbsp Bertolli olive oil
1 tbsp McCormick Italian seasoning
Morton salt and pepper to taste
1 tbsp fresh parsley, chopped
Instructions
Preheat oven to 400 F degrees.
In a bowl add all the mushrooms and veggies. Drizzle with olive oil then addItalian seasoning, salt, pepper and toss until well combined.
Dump the veggies to a baking sheet and place in the preheat oven. Roast for 20 to 30 minutes or until mushrooms are golden brown and broccoli and Brussels sprouts is fork tender.
Garnish with fresh parsley before serving.
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Quick Tip: Eat these roasted veggies as a side dish or enjoy them as an entree.
Thank you to Cool Home Recipes for this great recipe