I think the beets are going to make everything look like a traffic accident . I would just be mindful of similar cooking times when mixing vegetables. This one won't help if you want mixed veggies, but the recipe is already on my desktop and it's a nice one for fall. I do add a bunch of the baby carrots, leaving about an inch of their green tops on for presentation.
Originally Posted by Romandub
Mellow, slightly sweet roasted garlic and onions round out the flavor of cauliflower.
2 teaspoons olive oil
2 medium onions, quartered
5 garlic cloves, halved
4 cups cauliflower florets (about 1 1/2 pounds)
1 tablespoon water
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
Preheat oven to 500˚
Heat oil in a large skillet over medium heat. Add onions and garlic; cook 5 minutes or until browned, stirring frequently. Remove from heat.
Place onion mixture and cauliflower in a roasting pan coated with cooking spray. Combine water and mustard; pour over vegetable mixture. Toss to coat; sprinkle with salt and pepper. Bake at 500˚ for 20 minutes or until golden brown, stirring occasionally. Sprinkle with parsley.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 94(30% from fat); FAT 3.1g (sat 0.4g,mono 1.8g,poly 0.5g); PROTEIN 4.5g; CHOLESTEROL 0.0mg; CALCIUM 63mg; SODIUM 408mg; FIBER 5.4g; IRON 1.1mg; CARBOHYDRATE 15.4g
Cooking Light, NOVEMBER 2002
Happiness is not a goal, it is a byproduct. - Eleanor Roosevelt