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While there are plenty of fancy ways to prepare vegetables, the recipes I use often are usually practical, quick, and flexible. While those more experienced in the kitchen might scoff at how simple a recipe like this is, I’ve included it here for those who are new to cooking and looking for a palatable, foolproof way to cook an assortment of vegetables in less than 30 minutes. Serve it as a side to a quick-cooking protein, like Broiled Scallops, Sear-Roasted Pork Chops, or Wild Salmon.
Of course, you can make some substitutions here, as long as the vegetables have a similar cooking time — I’ve successfully used broccoli, kholrabi, romanesco, and zucchini. Change the flavor by using a different solid cooking fat (like duck fat or lard) or a different herb (like rosemary).
- 1 bunch broccolini (about 1 pound; broccoli works as well), stems and florets roughly chopped
- 1 small head cauliflower, roughly chopped
- 1 yellow summer squash, halved and cut into chunks
- 3 ounces button mushrooms, chopped
- 3 tablespoons coconut oil, melted
- ½ tablespoon fresh thyme
- ½ teaspoon sea salt
- ½ lemon, juiced
- Preheat your oven to 400 degrees F.
- Place the broccolini, cauliflower, squash, and mushrooms in a large bowl. Pour the melted coconut oil over top, and stir until all of the vegetables are coated. Sprinkle with thyme and salt and stir once again.
- Cook for 20-25 minutes, until vegetables are lightly browned and fork-tender.
- Sprinkle with lemon juice and serve warm.