Roasted Cauliflower & Green Beans with Crispy Bacon Mushrooms

Ingredients

• 1 head DOLE^® Cauliflower, cut into florets (about 4 cups)
• 4 cups fresh green beans or chopped DOLE^® Asparagus
• 1 cup chopped shallots
• ¼ cup plus 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 package (8 ounces) DOLE^® Mushrooms, coarsely chopped (about 3 cups)
• 4 slices lower sodium turkey bacon, chopped

Directions

1. Preheat oven to 400°F. Line a rimmed baking pan with parchment paper. Toss cauliflower, green beans, shallots, 2 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper in a large bowl; spread in a single layer on prepared pan. Roast 20 minutes or until golden brown and tender.
2. Heat remaining 3 tablespoons oil in a large skillet over medium-high heat; add mushrooms and cook 8 minutes or until golden brown and tender, stirring occasionally. Add bacon; cook 8 minutes or until bacon and mushrooms are crisp, stirring occasionally. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper.
3. Serve cauliflower mixture topped with mushroom mixture. Makes about 6 cups.