Roasted Broccoli And Mushrooms Recipes

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Halve or quarter your mushrooms and measure out two cups. For larger mushrooms, you might want to quarter, but my mushrooms were smaller, so I just halved them
• Measure and chop your broccoli florets
• Line a baking sheet with parchment paper and preheat the oven to 425 degrees
• Add mushrooms and broccoli to the parchment paper lined baking sheet
• Sprinkle on garlic powder, onion powder, salt, and pepper
• Drizzle with olive oil and use hands to toss to combine all the spices and oil evenly
• Arrange vegetables in an even layer for optimal cooking
• Roast at 425 degrees for 10 - 15 minutes, until beginning to brown
• Taste and add salt, if necessary
• Serve immediately

ADDICTIVE ROASTED BROCCOLI AND MUSHROOMS WITH ONION WEDGES

Steps:

• Preheat oven to 425°F. Place the broccoli florets, mushrooms and red onion on a large baking sheet. Drizzle with olive oil and toss to coat. Season to taste with salt and black pepper. Roast in preheat oven for 20-25 minutes or until lightly brown and tender. Remove from the oven. Drizzle with balsamic vinegar and toss to coat. Serve immediately.

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Preheat the oven to 400, and line a baking sheet with parchment paper.
• Rinse and chop the broccoli into bite-sized pieces; place them on the lined baking sheet.
• Wipe the mushrooms with a wet cloth to clean them. I halved any huge ones to make them around the same size.
• Drizzle with olive oil, and sprinkle on garlic powder, salt and pepper; toss with hands to evenly coat everything.
• Cook in the oven until tender, about 15 minutes.
• Taster to see if you need to add any more salt or pepper, and serve immediately.

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• 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.

ROASTED-MUSHROOM-AND-BROCCOLI GRAIN BOWLS

Steps:

• Preheat the oven to 425.
• Make the vegetables: Cut the broccoli into bite-size florets. Peel the stems, and cut these into 3/4-inch pieces. In a large bowl, season the broccoli well with salt, and toss with 3 or 4 tablespoons of olive oil to coat. Spread it out in one layer on a sheet pan. Season and oil the mushrooms the same way, and spread them out on a separate sheet pan. Roast the vegetables until the mushrooms are browned but still juicy and the broccoli has charred edges, 25 to 30 minutes.
• Make the omelet ribbons: In a small bowl, beat the eggs with a couple pinches of salt. Heat a large nonstick sauté pan over medium heat until hot. Add 1 to 2 teaspoons of oil. When the oil slips around the pan like water, add half the egg, and swirl to coat the pan. Cook until set, about 30 seconds. Use a spatula to roll the omelet up like a jellyroll toward the edge of the pan, then turn it out onto a cutting board. Repeat with the rest of the egg. Slice the omelets into 1/4-inch-thick ribbons.
• In a mixing bowl, season and dress the warm grains with salt and the dressing to taste. Divide among bowls. Top the grains with some mushrooms and broccoli, drizzling on a little more dressing. Top with the omelet ribbons and your crunchy garnish, and eat. Use the leftovers to make this again.

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Preheat the oven to 400 degree and line a baking sheet with foil. Spray it with cooking spray.
• Toss your broccoli and mushrooms with the olive oil, garlic powder and salt and pepper. Put the mixture on the baking sheet.
• Bake for 15-20 minutes or until the vegetables are tender and browned.
• Serve immediately as a side dish.

ROASTED BROCCOLI AND MUSHROOMS

Steps:

• Preheat oven to 425 degrees F. Wash vegetables, carefully dry mushrooms. Cut broccoli into even pieces, cut mushrooms in half. You should have about 2 cups chopped broccoli.
• Transfer vegetables to a baking sheet with a baking mat on it. Drizzle about 2 Tablespoons of oil over vegetables, sprinkle salt and pepper over veggies. Toss with tongs.
• Bake for 10-20 minutes, or until desired doneness. Toss every 10 minutes.
• Eat immediately or store in an airtight container in the refrigerator for 3-5 days.
• Add additional seasonings to vegetables prior to reheating, if desired.

ROASTED BROCCOLINI WITH WINEY MUSHROOMS

Steps:

• Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
• In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
• Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.

GARLIC-SPIKED BROCCOLI AND MUSHROOMS

Steps:

• In large skillet, heat oil over medium heat.
• Add garlic and saute 1 minute.
• Add mushrooms and saute 3 minutes, until mushrooms release juice.
• Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
• Season to taste with salt and pepper.