ROASTED BROCCOLI AND MUSHROOMS
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.
Provided by Kathy Williams
Categories Vegetables
Time 40m
Number Of Ingredients 8
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.
ADDICTIVE ROASTED BROCCOLI AND MUSHROOMS WITH ONION WEDGES
It's amazing to me sometimes how often the paleo diet can overlap with other popular types of diets. Many paleo recipes are equally viable for anyone following a keto diet, or even a vegan style diet. Today I'll be sharing a recipe that will delight paleo and vegan dieters alike. It's for an addictive roasted broccoli and mushrooms meal with onion wedges on the side and of course, a wide spectrum of nutrients. You have your vitamins, minerals and antioxidants, not to mention some heart-healthy monounsaturated fats as well thanks to the olive oil.
Provided by Jess
Yield 1
Number Of Ingredients 6
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
Easy roasted broccoli and mushrooms - a healthy simple side dish with delicious flavor!
Provided by Joy Shull
Categories Main Dish
Time 25m
Number Of Ingredients 7
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
Nutrition Facts : Calories 137 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 7 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 331 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ROASTED CAULIFLOWER WITH GREEN BEANS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put a baking sheet on the bottom oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water. Pat dry and transfer to a large bowl.
- Meanwhile, toss the cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Transfer to the hot baking sheet and roast, tossing once, until tender and golden brown in spots, about 20 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 3 minutes. Remove with a slotted spoon to a paper towel?lined plate to drain. Increase the heat to medium high and add the oyster and shiitake mushrooms and the shallots to the skillet; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender and golden, 5 to 6 minutes. Stir in the vinegar, parsley and tarragon.
- Transfer the mushroom mixture to the bowl with the green beans. Add the cauliflower and bacon; drizzle with the remaining 3 tablespoons olive oil, season with salt and pepper and toss. Serve warm or at room temperature.
ROASTED CARROTS AND MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
- Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams
ROASTED BROCCOLI AND MUSHROOMS
Roasted broccoli and mushrooms is a simple side dish that is both delicious and easy to make.
Provided by Marjorie @APinchOfHealthy
Categories Side Dish
Time 22m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 98 kcal, Carbohydrate 10 g, Protein 4 g, Fat 5 g, Sodium 41 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
BROCCOLI WITH ROASTED SHALLOTS & MUSHROOMS
Make and share this Broccoli With Roasted Shallots & Mushrooms recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 42m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Turn oven to 500 degrees.
- Spray a small baking pan or cast iron skillet with olive oil spray and add shallots and mushrooms.
- Spray the tops and put in the oven.
- Cook about 15 minutes, shaking the pan a few times during cooking.
- Remove when nicely browned all over.
- Coarsely chop shallots and slice mushrooms.
- Meanwhile, cut broccoli into florets, peel stalk and cut into rounds 1/4-inch thick.
- Put stalk slices in the bottom of a steamer basket in a large saucepan with about 1/2-inch of water.
- Add florets on top.
- Cover and put over medium-high heat for 7 minutes.
- Put oil in a wok or large skillet over medium-high heat.
- Add broccoli, shallots, and mushrooms.
- Season with nutmeg, salt and pepper.
- Stir a few times until heated through.
Nutrition Facts : Calories 124, Fat 5.9, SaturatedFat 0.8, Sodium 60.1, Carbohydrate 15.7, Fiber 4.7, Sugar 3.5, Protein 6.2
SAUTéED BROCCOLI AND MUSHROOMS
This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07
Provided by Manami
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven over medium-high heat.
- Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
- Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
- Add broccoli and salt to pan; stir well.
- Stir in broth & red pepper flakes; bring to a boil.
- Cover and cook 5 minutes or until broccoli is crisp-tender.
- Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
- Enjoy!
Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1
ROASTED BROCCOLI
Tender, flavorful, delicious, and a nice twist to steaming vegetables. This has become the new favorite way to prepare broccoli in our house. Try substituting asparagus or stir-fry vegetables too!
Provided by Kelly H.
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish.
- Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.
Nutrition Facts : Calories 68.5 calories, Carbohydrate 8 g, Fat 3.9 g, Fiber 2.2 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 717.9 mg, Sugar 2.2 g
ROASTED BROCCOLINI WITH WINEY MUSHROOMS
Provided by Laura B. Russell
Categories Mushroom Side Roast Vegetarian Broccoli Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
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.
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