Roasted Broccoli and Mushrooms

Broccoli and mushrooms are something I try to eat every day, as they are both quite good for me.  When the weather is warmer I will usually just cook up the mushrooms using this cool method I discovered a couple of year ago and throw them in a container with frozen broccoli florets and take them to work with me.  By the time lunch rolls around the broccoli is defrosted and the mushrooms have enough flavor from the sherry and olive oil to make a delicious side.

But when the weather gets colder I like to roast them together with some onion and herbs for a quick side.  It's super easy and full of flavor and goes with just about everything to make a satisfying dinner.  I make it at least twice a month during the winter.  Once you try it I am sure you will, too.

Home Cookin v9.73 Chapter: Beans and Vegetables

ROASTED BROCCOLI AND MUSHROOMS

1 - 2 Tbsp olive oil
1 head broccoli, but into bite-size pieces
1 lb button, cremini, or portabello mushorroms, sliced
1/2 medium onion, thinly sliced
1 Tbsp dried thyme, oregano or tarragon
salt and black pepper to taste

Line a half-sheet baking pan with parchment paper. Preheat the oven to 425° F.

Combine all of the ingredients in a large bowl and stir to coat well with the olive oil. Spread the mixture evenly into as much of a single layer as you can. Bake for 10 minutes and then turn the pan in the oven. Bake for another 10 to 20 minutes, until the broccoli and onions have some char on them. Serve immeditely.

8/14/2016

Exported from Home Cookin v9.73 (www.mountain-software.com)