ROASTED MUSHROOMS AND BROCCOLI WITH GARLIC LEMONY HERB BUTTER
Awesome recipe…love the tang that the lemon juice and garlic bring to
this dish. Quick and easy for busy week nights. While this is roasting in the oven....prepare the rest of the supper....maybe warm a rotisserie chicken in the oven at the same time. Double this recipe, if desired.
1/2 lb
mushrooms (0.227 kg)
1 lb broccoli ( 0.45 kg)
Garlic Lemony Herb Butter:
1/4 cup
butter, melted (60 mL)
2 tbsp light-tasting olive
oil (30 mL)
2 tbsp lemon juice, OR your favorite vinegar (30 mL)
3 tsp crushed garlic (15 mL)
(I used the bottled kind)
1 tsp thyme (5 mL)
1 tsp salt (5 mL)
1/2 tsp
black pepper (2 mL)
Preheat
the oven to 400°F (200°C).
Cut
stems flush with the cap of the mushrooms. Slice mushrooms in half. Place in a medium bowl. Cut broccoli into florets and add to the
bowl. Pour Garlic Lemony Herb Butter
over the vegetables and toss to coat.
Place on cookie sheet and bake 10 minutes. Stir and bake another 5 to 10 minutes.
Garlic
Lemony Herb Butter: In medium
bowl, combine butter, olive oil, lemon juice, crushed garlic, thyme, salt and
black pepper.
Yield: 4 servings
1
serving
214.1
calories
4.9
g protein
19.0
g fat
3.6 g fiber
6.7
g net carbs