Follow these steps for perfect results
Carrot
cut diagonally
Dried oregano
Red Chilli flakes
Salt
Dried Thyme Leaves
Basil leaves
chopped
Extra Virgin Olive Oil
for cooking
Button mushrooms
stem cut
Cauliflower
cut into medium sized florets
Garlic
Baby Potatoes
cut into half
Prep all vegetables.
Heat olive oil in a flat skillet.
Add baby potatoes, sprinkle with salt, and sauté briefly.
Cover the skillet and roast potatoes for 25 minutes, checking and turning regularly.
Remove potatoes and set aside.
Heat more oil in the skillet.
Add cauliflower and carrots, sprinkle with salt, and sauté for a few minutes.
Cover the skillet and cook for 20 minutes, checking regularly.
Transfer cauliflower and carrots to a bowl.
Add more olive oil to the pan.
Add mushrooms and garlic cloves, sprinkle with salt.
Cover and roast until mushrooms sweat, about 5 minutes.
Add roasted cauliflower, carrots, mushrooms, and garlic to the pan with the potatoes.
Sprinkle with red chilli flakes, oregano, thyme, chopped basil, and salt.
Toss to combine.
Serve hot.
Expert advice for the best results
Ensure vegetables are uniformly cut for even cooking.
Do not overcrowd the pan to allow for proper browning.
Adjust seasoning to your preference.
Everything you need to know before you start
15 mins
Vegetables can be prepped ahead of time.
Serve hot, garnished with extra fresh basil or parsley.
Serve as a side dish with grilled meats or fish.
Serve as a main course for a light vegetarian meal.
The fruity and slightly sweet notes complement the savory vegetables.
The bitterness of the beer cuts through the richness of the olive oil.
Discover the story behind this recipe
Commonly found as a side dish in many European cuisines.
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