Roasted Vegetables with Mushrooms


Roasted Vegetables with Mushrooms

These roasted veggies make an absolutely mouthwatering winter side dish. In the height of the winter season I bake numerous variations of the same vegetables almost every day for dinners with my family. My husband simply attacks them while I finish off the main course in the kitchen. In this recipe I used interesting-looking romanesco cauliflower and a regular white one with brussels sprouts, butternut squash and gourmet mushrooms. Use high temperature to obtain even caramelization to release the sweet savory taste of these veggies.  Romanesco cauliflower is not always available at the supermarkets although I am often lucky to spotting it at Whole Foods or Gourmet Garage in NYC. It has a distinct chartreuse color and fractal-shape with a nice crunch and a sweet, nutty sub-flavor in every bite. If you can find it prepare it the same way as you would the regular white variety. When it comes to brussels sprouts, look for smaller ones as those tend to be sweeter and caramelize faster when baking. Butternut squash adds also sweetness and softness. All the ingredients are interchangeable, my new addition are gourmet mushrooms. A combination of spices finish of this dish and make it incredible. My favorite blend is cumin, garlic, onion and any form of red pepper- Asado spice or Piment d'espelette both peppers are very mild in spice. If you really want some spicy kick try these roasted vegetables with Harissa. Season everything well and roast for 20 minutes and finish off with a sprinkle of parmesan on top!


Ingredients: white cauliflower, romanesco cauliflower, Brussels sprouts, butternut squash, gourmet mushrooms, extra-virgin olive oil, cumin, garlic powder, onion powder, piment d'espelette, salt.


Separate cauliflower head into small florets, cut large florets with a knife. I like to bake them small, it helps to reduce the cooking time and produces more even results.


Spread cauliflower florets on the baking sheets.


Peel and cut lengthwise small butternut squash. Dice one half of it into small 1/2-inch cubes.


Transfer butternut squash and brussels sprouts on the baking sheets.


Drizzle with oil, season with salt and spices. Mix everything with your hands and season with salt lightly again.


Bake for 20 minutes, until vegetables and mushrooms are golden.


Sprinkle with Parmesan on top.



Bon Appétit!

Roasted Vegetables with Mushrooms

recipe details

Serves 6


  • 1 medium head cauliflower, separated into small florets
  • 1 medium head romanesco cauliflower, separated into small florets
  • 12 oz. Brussels sprouts, cut in half
  • 1/2 small butternut squash, peeled, cut lengthwise
  • 12 oz. gourmet mushrooms, separated, large mushrooms cut in half
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon cumin
  • 1/8-1/4 teaspoon Asado spice or Piment d'espelette
  • olive oil for drizzling
  • 1 tablespoon Parmesan cheese, optional
  • Sea salt


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