Garlic-Parmesan Broccoli and Mushrooms
Ingredients
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6 ounces broccoli florets
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6 ounces cremini mushrooms
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3 tablespoons extra-virgin olive oil
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¼ teaspoon salt
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⅛ teaspoon red pepper flakes
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1 tablespoon sliced garlic
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¼ cup grated Parmesan
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Season the broccoli and mushrooms
In a large bowl, combine the broccoli and halved mushrooms. Add the oil, salt and pepper flakes to the bowl and toss to coat.
large bowl
measuring spoons
spatula
6 ounces broccoli florets
6 ounces cremini mushrooms
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon red pepper flakes
Add the garlic and cheese
Add the Parmesan and garlic to the bowl and toss to coat.
1 tablespoon sliced garlic
¼ cup grated Parmesan
measuring cups
Spread vegetables on the June Pan
Using a spatula, scrape the mixture (including any garlic or cheese crumbs) onto the June Pan and spread them in an even layer.
June Pan
Roast the vegetables
Place the June Pan on the middle shelf of the June Oven. Roast 15 minutes, until the broccoli is beginning to crisp and darken and the mushrooms are tender. June will notify you when the vegetables are ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Toss and serve the vegetables
Remove the vegetables from the June Oven. Toss gently and serve.