We are constantly reminded to "eat all of the colors of the rainbow," and of the many health benefits of richly colored fruits and veggies, but nobody seems to talk too much about the benefits of white veggies. They're, perhaps, not as flashy as their colorful counterparts, but they are nutritional rockstars, just the same.
White vegetables such as onions, garlic, cauliflower, potatoes, kohlrabi, fennel and mushrooms, among others (you can find a complete list here) contain nutrients such as vitamins B and D, potassium, and beta-glucans, which provide powerful immune boosting activity. These nutrients also activate natural killer B and T cells, reduce the risk of colon, breast, and prostate cancers, and balance hormone levels, reducing the risk of hormone-related cancers. (Source)
In light of this, we'd all be wise to incorporate more of these little gems into our diet. This recipe for balsamic and thyme roasted mushrooms is amazingly flavorful - slightly sweet, due to the balsamic vinegar and really kicked up with fresh thyme. I love that they can be eaten warm, cold or at room temperature (ideal for entertaining because they can be made ahead of time). In short, it's a quick and easy way to rock the white veggies.
Balsamic-Thyme Roasted Mushrooms
1 container button mushrooms (10 oz.), quartered
1/4 tsp. salt
2 Tbsp. extra virgin olive oil
10-12 grinds of black pepper
2 tsp. balsamic vinegar
2 cloves garlic, minced
2 Tbsp. seasoned breadcrumbs
4 sprigs of fresh thyme, leaves only
Preheat oven to 425 degrees. Toss all ingredients together and put into a baking dish. Bake for 20 minutes (May be served warm, cold, or at room temperature).
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