Market Fresh: Vegetable Side Dishes

Everyone needs more ideas for easy veggies to serve alongside the main course. Today I have two very simple ideas: Baked Garlic Butter Mushrooms and Roasted Cauliflower. Both dishes take very little effort and can be popped into the oven and forgotten about until they are ready. You will find both these dishes are hard to stop eating once you have taken the first bite.

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BAKED GARLIC BUTTER MUSHROOMS
(Heather)

1 pkg. mushrooms
3 Tbsp. butter
2 cloves garlic, pressed
salt & pepper

balsamic vinegar to serve

Clean the mushrooms and place on a baking tray. I like to remove the stems from the mushroom tops so the garlic butter can sit inside the cup. The stems can roast alongside the tops. Melt the butter and add the garlic. Gently pour butter over mushrooms. Sprinkle with salt and pepper. Bake at 350F (or thereabouts if you have something else in the oven calling for a different temperature) for 30-40 minutes until mushrooms are tender and have a lovely, roasted appearance. Drizzle with balsamic vinegar and serve.

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ROASTED CAULIFLOWER
(Heather)

1 head cauliflower, broken into florets
canola oil
salt & pepper

Wash cauliflower and break into florets. Dry the cauliflower off with a paper towel or tea towel. Place cauliflower on baking sheet and drizzle with canola oil then sprinkle with salt and pepper. Use your hands to rub the cauliflower in the oil to evenly coat. Place the cauliflower in a 350F oven and bake for 30-45 minutes, depending on the size of your florets. The edges of the florets should begin to brown. Remove from oven and serve immediately.

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