Roasted broccoli and mushrooms is a simple side dish that is both delicious and easy to make.
When I am planning new recipes for the blog, one of the first things I do is ask myself this question: What do I make in real life all the time that I haven’t published yet?🤔
This right here is a quick side dish that we make all the time: roasted broccoli and mushrooms.✅
All I do is line a baking sheet with some parchment paper. I trim the broccoli into bite-sized pieces. Usually I just use some baby portabella (crimini) mushrooms. There were a few jumbo ones in this particular package, so I halved them. Then I drizzle a little olive oil on top.
Next, I sprinkle some garlic powder, salt and pepper on top. And I use my hands to kind of toss everything around, right there on the baking sheet. This makes sure that everything gets evenly coated with the oil and seasonings.
Then I cook it in a preheated 400 degree oven for about 15 minutes. And boom. Instant delicious, easy side dish. 🙌🏻
It’s so easy in a barely-a-recipe kind of way. And it’s one of those that I almost don’t publish because of how basic and simple it is. But those are always, always the favorites – simple, basic, delicious.🤗👊🏻
I hope you enjoy it as much as we have!
Tools Used to make Roasted Broccoli and Mushrooms
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Roasted Broccoli and Mushrooms Recipe
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Roasted Broccoli and Mushrooms
- 1 pound fresh broccoli
- 8 ounce package of baby portabella/ crimini mushrooms
- 1.5 Tablespoons olive oil
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
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.