These aren’t the sad cooked veggies your mom served you as a kid. Our roasted veggie recipe combines purple and yellow cauliflower heads and pairs them with butternut squash and oyster mushrooms for an undeniably unique and delicious dish.
1 Small head purple cauliflower, stemmed and cut into 2 inch florets
1 Small head yellow cauliflower, stemmed and cut into 2 inch florets
4 Cup butternut squash
2 Cup oyster or shiitake mushrooms, rinsed and sliced
3 Tablespoon olive oil
2 Teaspoon kosher salt
freshly ground black pepper
1/4 Cup chopped flat-leaf parsley
1 Small head purple cauliflower, stemmed and cut into 2 inch florets
1 Small head yellow cauliflower, stemmed and cut into 2 inch florets
4 Cup butternut squash
2 Cup oyster or shiitake mushrooms, rinsed and sliced
3 Tablespoon olive oil
2 Teaspoon kosher salt
As Needed freshly ground black pepper
1/4 Cup chopped flat-leaf parsley