roasted vegetables in cast iron skillet recipe
Elevate your dinner with this easy roasted vegetables in cast iron skillet recipe featuring broccolini, lion’s mane mushrooms, and Lundberg Farms yellow rice. Topped with pesto or caramelized onion—it's a flavorful, vegan one-pan dinner idea perfect for patio cooking.
Ingredients
🔥 For the Roasted Vegetables (Cast Iron Skillet)
- 1 bunch broccolini about 6–8 stalks, trimmed
- 1 small sweet onion sliced into thin wedges
- 4 –5 oz lion’s mane mushrooms torn into bite-size pieces
- 2 tablespoons olive oil
- ½ teaspoon sea salt or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon garlic powder optional, for added savoriness
🍚 For the Yellow Rice (Cooked Separately)
- ½ cup Lundberg Farms Yellow Rice
- 1 cup water or veggie broth
- Pinch of salt if broth is unsalted
🌿 Toppings & Garnish
- 2 tablespoons pesto store-bought or homemade or
- 2 tablespoons jarred caramelized onion
- 1 –2 tablespoons fresh herbs chopped (parsley, thyme, or chives work beautifully)
- Optional: lemon zest for brightness
Instructions
Step 1: Preheat Your Cast Iron Skillet
- Heat your skillet over medium-high until hot enough that a drop of water sizzles and disappears.
Step 2: Sear the Vegetables
- Add a glug of olive oil and toss in the broccolini. Let it sear without stirring for 2–3 minutes. Flip and add sweet onion slices and lion’s mane mushrooms. Season with sea salt, cracked pepper, and a touch of garlic powder. Cook until everything is tender with crispy edges.
Step 3: Simmer the Yellow Rice
- In a small pot, cook Lundberg Farms yellow rice according to package directions (usually 1:2 rice to water ratio with a 20-minute simmer). Fluff and set aside.
Step 4: Assemble & Serve
- Scoop rice into bowls. Top with your roasted vegetables. Spoon on pesto or caramelized onion (or both), and garnish with fresh herbs.