Roasted Broccoli and Mushrooms
1 1/2 lb(about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
1/2 lbbaby portebello mushrooms
6 Tbspolive oil, divided
2 clovegarlic minced
1/8 tspcrushed red pepper flakes
1/4 cor less lime juice
·salt and pepper
1/4 casiago cheese, grated
How to Make Roasted Broccoli and Mushrooms
- 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.
- Transfer broccoli mixture to large rimmed baking sheet. Spreading the broccoli and mushrooms so they do not touch each other.
- 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.
- 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.