1 lb button mushrooms, halved if large
2 bell peppers (red, yellow, or green), sliced
2 tbsp olive oil
1-1½ tsp Cookies Buttery Garlic Salt
1 tbsp butter; optional fresh thyme
Heat oven to 425°F. Dry the mushrooms well. Toss mushrooms and peppers with oil and 1 tsp seasoning, then spread across two sheet pans so they brown instead of steam. Roast 20–25 minutes, turning once, until the peppers soften and the mushrooms have browned edges. Toss with butter while hot; taste before adding more seasoning. Finish with thyme if desired.
