Roasted Broccoli and Mushrooms
Roasted Broccoli and Mushrooms, a tasty baked mushroom and broccoli combination. Only five simple ingredients and 25 minutes!
Equipment
- 1 baking sheet
Ingredients
- 1 pound mushrooms about 2 cups
- 2 large broccoli heads about 3 cups
- 2 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 pinch salt and pepper
Instructions
- Prep oven and vegetables: Preheat oven to 400 degrees (200 C). Wash 2 large broccoli heads, then remove the florets from the hard part of the stems. Wash 1 pound mushrooms, then slice into thin slices (though you can roast them whole as well, if desired).
- Roast vegetables: Arrange the cut mushrooms and broccoli on a roasting pan. Drizzle the with 2 tablespoons olive oil, then toss until evenly coated. Top with sliced 2 cloves garlic, and 1 pinch salt and pepper. Roast in preheated oven for 25 minutes, or until browned. Stir halfway through cooking time.
- Serve: Remove pan from oven, arrange mushrooms and broccoli on a plate and serve immediately as a side dish; or let cool and use as a topping for salads or bowls.
Notes
Tools Needed: sheet pan, knife set, cutting board
Plan ahead: Wash and cut the broccoli and mushrooms up to three days before cooking. If using as a topping for salads or bowls, roast vegetables ahead of time and then store.
Storage: Store leftover vegetables in an airtight container in the refrigerator for 3-4 days. Freezing and reheating is not recommended.
Nutrition Notes: Nutrition information is estimated for only ingredients in the recipe and does not include additional spices or flavorings. This dish is a good source of fiber, vitamin A, vitamin C, and potassium.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 24gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 111mgPotassium: 1327mgFiber: 9gSugar: 7gVitamin A: 1894IUVitamin C: 274mgCalcium: 149mgIron: 3mg
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