Roasted Cauliflower & Green Beans with Crispy Bacon Mushrooms
![Roasted-Cauliflower-Green-Beans-with-Crispy-Bacon-Mushrooms](/-/media/project/dole/recipe-images/roasted-cauliflower-green-beans-with-crispy-bacon-mushrooms_6000_4000.jpg?h=960&w=1440&rev=240f664579e34c628ddc39e1e76a3527&hash=CE3057E396AE549EC40779C22B7A55B7)
Ingredients
- 1 head DOLE® Cauliflower, cut into florets (about 4 cups)
- 4 cups fresh green beans or chopped DOLE® Asparagus
- 1 cup chopped shallots
- ¼ cup plus 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 1 package (8 ounces) DOLE® Mushrooms, coarsely chopped (about 3 cups)
- 4 slices lower sodium turkey bacon, chopped
Directions
- Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Toss cauliflower, green beans, shallots, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl; spread in a single layer on prepared pan. Roast 20 minutes or until golden brown and tender.
- Heat remaining 3 tablespoons oil in a large skillet over medium-high heat; add mushrooms and cook 8 minutes or until golden brown and tender, stirring occasionally. Add bacon; cook 8 minutes or until bacon and mushrooms are crisp, stirring occasionally. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Serve cauliflower mixture topped with mushroom mixture. Makes about 6 cups.