ROASTED BROCCOLI AND MUSHROOMS

Roasted Broccoli and Mushrooms image

Provided by Kathy Williams

Time 40m

Number Of Ingredients 8

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1 1/2 lb (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
1/2 lb baby portebello mushrooms
6 Tbsp olive oil, divided
2 clove garlic minced
1/8 tsp crushed red pepper flakes
1/4 c or less lime juice
salt and pepper
1/4 c asiago cheese, grated

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.