When I decorated my front door for fall it dawned on me that Thanksgiving is right around the corner. Ugh! Where did the year go? It is one thing to decorate the door, it’s quite another facing the fact that the end of the year looms near. On the bright side, I love Thanksgiving! Family, food, a 5K Turkey Trot, food, laughter, and yes, more food!
But lets be honest. Surely I am not the only one who is tired of the same old predictable dishes. It must be some kind of tradition because even as a kid I remember we had the same foods each and every Thanksgiving and as an adult it’s been the same! I don’t even like green bean casserole, I don’t care if it’s a “new variation. Marshmallows belong on a stick over the fire pit not in my sweet potatoes. My family is big on tradition so I secretly add one dish a year and hope the don’t notice.
As I surfed Pinterest for a new vegetable side dish I drooled. Unfortunately, hubby is not a veggie lover and in fact, loves green bean casserole, so I tried to pick a dish he could at least pick through. I knew if it had something he says he detests, he wouldn’t try any of it. Sometimes I’m a smart ass and ask him when he actually has tried brussel sprouts, for example, and he just glares at me. HA. Bless his heart.
I scrolled and I scrolled. I scrolled past so many beautiful and delicious looking dishes until I found the perfect hubby compromise! The Italian Roasted Mushrooms and Veggies from Jo Cooks was colorful and looked delicious but more than that, there were ingredients I knew hubby would eat! Win win, or so I hoped. And so…
This recipe was so simple and quick; I could imagine what a bonus that would be on Thanksgiving. I did want to offer hubby some variety so I added some fresh asparagus. It was a good choice! I also had no idea what cremini mushrooms were so I just grabbed what my grocery store offered. Cocktail tomatoes? I’m not making a bloody mary, into the cart goes grape tomatoes, HA.
So ease of preparation gets an A. The only time consuming task was peeling all those wonderfully fragrant cloves of garlic! Yes, I tried the hack of shaking them in a jar, epic failure. We’re on a roll here! Hubby saw the ingredients and asked if I was able to eat that much. Ut oh, not a good sign on the hubby front.
I tossed the veggies with olive oil, seasoned it with Italian Seasoning, tossed again. Okay, the shredded parmesan cheese was not in the recipe but hey, everything tastes better with cheese!
Twenty minutes in the oven and the aroma was oh so wonderful -those many cloves of garlic, I’m sure. Dinner time began with me asking hubby if he wanted some mushrooms and asparagus and I prayed he wouldn’t come back with, no they are probably contaminated by the tomatoes and cauliflower. He humored me and said yes. He then proceeded to cut the mushrooms in little pieces. Yes, I rolled my eyes. Then he ate one, and another. He tried the asparagus, and then another.
Hubby: The mushrooms were really really good! He ate his entire serving so the asparagus must have been tasty too or he’d have left it on his plate!
Me: Oh my gosh. This was delicious. The tomatoes add a burst of flavor, the garlic was perfect, the cauliflower was cooked perfectly. I agreed with hubby, the mushrooms were really really good. Guess what I’m having for lunch for the rest of the week? This. It’s a keeper!