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Cruciferous with walnuts and double garlic

Versatile, nutritious, and easy to whip up as a side or main. Cruciferous and other vegetables with walnuts and garlic add rich textures and flavors.
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Prep Time 30 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 2
Calories 509 kcal

Equipment

  • 1 large sheet pan
  • 1 small skillet or frying pan
  • 1 large bowl

Ingredients
  

  • 1/2 bunch broccoli
  • 1/2 head cauliflower
  • 1 orange bell pepper red, yellow, or green will also work.
  • 8 baby bella mushrooms can use any mushroom, including cremini, button, shiitake, etc.
  • 1/3 cup walnuts chopped
  • 1/2 head garlic can use as much as you'd like!
  • 1/4 cup sun dried tomatoes optional; if using, preferably in olive oil
  • 1 tbsp fresh thyme leaves optional
  • 1 tbsp fresh oregano leaves can use 2 tsp of dried oregano
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsps red wine To sautéeing mushrooms; can use white wine or sake
  • 1 tsp soy sauce optional for mushrooms; if not, use 1/4 tsp of kosher salt
  • 3 tbsps olive oil more if not using sun dried tomatoes in olive oil.
  • 1 tsp kosher salt

Instructions
 

Prep vegetables and herbs

  • Wash and break broccoli and cauliflower into medium sized florets. Dry well.
  • Cut the bell pepper into about 1/2" pieces.
  • Julienne sun dried tomatoes.
  • Slice mushrooms.
  • Peel garlics and slice 1/2 of them, and press 1/2 to add to the vegetables later.
  • Coarsely chop walnuts
  • juice about 1/2 of s small lemon to create about 2 tbsps of juice + zest the skin.
  • Set the oven to 425 and switch on.

Sauté sliced garlic and mushrooms

  • Heat a small frying pan to medium high temperature, and slowly roll 1 tablespoon of olive oil.
  • Sauté garlic slices until it turns golden brown, and fish them out and set aside.
  • In the same pan, add mushrooms and sauté about 1 minute. Add oregano, thyme (if using), wine, lemon juice, and soy sauce or kosher salt and continue to sauté for another 2 minutes until they starts releasing a liquid.

Roast ingredients in the oven

  • Bring vegetables, walnuts, sun dried tomatoes, and sautéed garlic and mushrooms in a large bowl. Add 1 tsp of salt, pressed garlics, and lemon zest. Cradle everything in 2 tbsps of olive oil.
  • Spread a parchment paper on a large baking pan, and spread the ingredients, and bake at 425 for about 5 minutes, or more if you prefer vegetables softer.
  • Enjoy as a side dish, or a main with pasta, quinoa, or your favorite proteins!

Nutrition

Calories: 509kcalCarbohydrates: 42gProtein: 16gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 17gSodium: 1449mgPotassium: 2080mgFiber: 14gSugar: 16gVitamin A: 3147IUVitamin C: 304mgCalcium: 231mgIron: 6mg
Keyword bell pepper, cruciferous, lemon juice, lemon zest, minced garlic, mushrooms, organo, thyme, toasted garlic, walnuts
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