Baked vegetables with honey mushrooms
4 servings
60 minutes
Baked vegetables with mushrooms embody simplicity and flavor harmony. This recipe combines tender forest mushrooms, crunchy mini carrots, sweet green peas, juicy beans, and airy cauliflower. Drenched in refreshing kefir and baked to a golden crust, they reveal their rich aroma and natural sweetness. Inspired by European cuisine, this recipe is perfect as a light lunch or a side dish for main courses. The earthy taste of the mushrooms gives character to the dish while the vegetables create a delicate balance. Ideal for those who appreciate natural flavors and simplicity in cooking. Baking makes the vegetables particularly rich while preserving their structure and benefits. This dish is not only tasty but also nutritious, bringing comfort and warmth to every meal.
1
I poured frozen green peas, green beans, carrots, mushrooms, and cauliflower onto a baking sheet, seasoned with pepper and salt, and poured kefir over everything.
- Frozen honey mushrooms: 300 g
- Green peas: 200 g
- Mini carrots: 200 g
- Green beans: 200 g
- Cauliflower: 200 g
2
Put it in the oven for an hour until ready.