Broccoflower and cremini mushrooms with garlic and rosemary.

Awhile back I made this awesome side dish and I thought well it’s just a side of veggies I won’t post the recipe but than I lost the magazine. 😦  After probably months did I pick up the magazine on the page of these veggies folded back in the China Cabinet and I thought I need to post this recipe as reference.  Not to mention who doesn’t want to find different ways with veggies?  I found this tasty recipe from Fine Cooking Magazine and it is fantastic.  The recipe actually calls for Broccoflower- which is a combination of Broccali and Cauliflower mut mix. ;p   I just added both to the recipe.  I love this side dish so much I had the left overs by themselves for lunch the next day- my vegan lunch. 😉   I made this dish along side some Rotisserie Chicken and Roasted Jalapeno’s. :))

veggie dish

  • 1 Tbs. sherry vinegar
  • 1 Tbs. pure maple syrup
  • 1 tsp. fresh lemon juice; more to taste
  • 1/4 cup extra-virgin olive oil
  • 1 medium Broccoflower (or cauliflower), cut into 1- to 2-inch florets (about 5 cups)
  • 10 oz. cremini mushrooms, trimmed and halved if small, quartered if large (about 3 cups)
  • 10 large cloves garlic, peeled and halved lengthwise
  • 3 4-inch rosemary sprigs
  • Kosher salt
  • 1 Tbs. unsalted butter

Combine the vinegar, maple syrup, and lemon juice in a small bowl. Set aside.

In a 12-inch nonstick skillet, heat the oil over medium heat. Add the Broccoflower, mushrooms, garlic, rosemary, and 1 tsp. salt; toss well to coat.

Cover the pan with the lid ajar by about 1 inch. Cook, stirring occasionally, until the florets start to brown, 8 to 10 minutes. As the mixture cooks, you should hear a gentle sizzle.

Uncover, turn the heat down to low, and cook, stirring occasionally and then pushing the vegetables back into a single layer so that most have direct contact with the pan, until the vegetables are tender and well browned, 8 to 10 minutes.

Remove the pan from the heat and immediately stir in the vinegar mixture and the butter. Stir gently until the butter has melted. Discard the rosemary sprigs and season to taste with more lemon juice and salt. Serve right away or let sit off the heat, partially covered, until ready to serve, and then reheat gently over medium-low heat.

nutrition information (per serving):
Calories (kcal): 150; Fat (g): fat g 11; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 4; Monounsaturated Fat (g): 7; Carbohydrates (g): carbs g 10; Polyunsaturated Fat (g):1; Sodium (mg): sodium mg 210; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 3;

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