Roasted Broccoli and Mushrooms
By
Kathy Williams
@KMW2013
1
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.
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
How to Make Roasted Broccoli and Mushrooms
- 1Preheat 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. - 2Transfer broccoli mixture to large rimmed baking sheet. Spreading the broccoli and mushrooms so they do not touch each other.
- 3Roast 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.
- 4In 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.
