Roasted Broccoli and Mushrooms

Kathy Williams

By
@KMW2013

This goes really well with the pasta and garlic sauce. Wash broccoli and mushrooms ahead of time. You want to remove excess water before roasting.


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Comments:

Serves:

2-4

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 1/2 lb
(about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
1/2 lb
baby portebello mushrooms
6 Tbsp
olive oil, divided
2 clove
garlic minced
1/8 tsp
crushed red pepper flakes
1/4 c
or less lime juice
salt and pepper
1/4 c
asiago cheese, grated

Directions Step-By-Step

1
Preheat oven to 450 F.
Cut each crown of broccoli into small, roughly the same size peices.
Cut mushrooms in half. Place broccoli and mushrooms in large bowl and toss with 3 tablespoons of olive oil, minced garlic, and salt.
2
Transfer broccoli mixture to large rimmed baking sheet. Spreading the broccoli and mushrooms so they do not touch each other.
3
Roast broccoli mixture until crisp-tender and stalks begin to brown. About 25 minutes. I like to have the broccoli tops brown and almost burnt in some areas, but not all over.
4
In a bowl whisk together remaining olive oil, red pepper flakes, and lime juice . Add the roasted broccoli mixture and toss to combined. Add the grated asiago cheese and toss to coat. Salt and pepper to taste.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #vegetables