Ingredients
-
1 teaspoon
SO Sage ground organic -
1 teaspoon
Simply Organic Rosemary Leaf, Whole 1.23 oz. -
1/2 teaspoon
SO Thyme leaf organic -
1/4 teaspoon
SO Daily Grind, Cert Org. -
4 tablespoons olive oil
-
1 sweet onion, chopped
-
3 ribs celery, chopped
-
2 teaspoons minced garlic
-
1 head large cauliflower, broken into florets
-
1 large sweet potato, cubed
-
1/2 teaspoon salt
-
8 ounces whole mushrooms, sliced
-
1/2 cup pecans, chopped
Directions
1. Preheat oven to 375 degrees.
2. Line 2 large baking sheets with parchment paper.
3. In a large bowl, combine olive oil, onion, celery, garlic, cauliflower, sweet potato, sage, rosemary, thyme, salt and pepper. Mix until vegetables are evenly coated.
4. Divide vegetables evenly between baking sheets and spread on parchment in an even layer.
5. Place in oven and bake for 20 minutes.
6. Add mushrooms and pecans and roast for an additional 10 minutes, until the entire mixture is a beautiful golden brown.
7. Transfer to a serving bowl and serve.
