Roasted Parmesan Mushrooms

Roasted Acorn Squash & Roasted Parmesan Lemon Mushrooms – 2 awesome side dishes

SInce it is that time of year…BBQ season…I am always in search of a few go to recipes for quick easy side dishes, something I can pop in the oven, set the timer and not worry about it, but rather enjoy a cocktail outside. I know, I’m so practical.
Roasted Acorn Squash Roasted Acorn Squash

Harissa Roasted Acorn Squash

4 cloves garlic, grated

1 tbsp harissa paste or sriracha sauce

1 tbsp olive oil

1 tbsp maple syrup

salt + pepper

1 medium acorn squash, skin on and cut into wedges

maple syrup for drizzling

Directions:

Preheat oven to 400F.

Place garlic, harissa, olive oil and maple syrup in a large bowl, stir with a spoon, add acorn squash wedges, salt & pepper, toss to coat.

Roast for 20 min, or until golden and tender.

Drizzle with maple syrup to serve.

Inspired by Donna Hay

Parmesan Roasted Mushrooms

2 8oz [225g] containers of mushrooms, sliced, crimini or white button

good glug of olive oil

freshly squeezed lemon juice

lemon zest

2 garlic cloves, grated

a few springs of dried thyme

1/4 cup grated permesan

salt + pepper

Directions:

Preheat oven to 400F.

In a medium bowl toss mushrooms with olive oil, lemon juice, zest, garlic, parmesan, thyme and salt + pepper.

Place mushrooms in a single layer on a baking sheet.

Roast in oven for approx 12-15 mins.

Drizzle with a touch more lemon juice to serve.

Inspired by Damn DeliciousSimple Provisions

Roasted Parmesan Mushrooms Roasted Parmesan Mushrooms

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