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Dinner recipe · from the recipe book

Garlic Herb Roasted Broccoli and Mushrooms

Charred, crisp-edged broccoli and meaty browned mushrooms tossed in garlic, oregano and fresh basil with a bright lemon finish.

Garlic Herb Roasted Broccoli and Mushrooms

Ingredients

  • 5 cups florets450 gBroccolicut into florets
  • 3½ cups sliced250 gWhite mushroomshalved
  • 2 tbsp27 gOlive oil
  • 4 cloves12 gGarlicthinly sliced
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gLemon juice
  • ⅓ cup leaves8 gFresh basiltorn

Steps

  1. Preheat the oven to 450°F (230°C) and set a rimmed sheet pan inside to heat.
  2. While the oven heats, cut the broccoli into florets, halve the mushrooms, slice the garlic and tear the basil; keep the garlic and basil separate.
  3. In a large bowl, toss the broccoli and mushrooms with three-quarters of the olive oil, the oregano, the salt and the black pepper.
  4. Spread the vegetables on the hot sheet pan in one layer and roast for 15 minutes.
  5. Meanwhile, toss the garlic and the red pepper flakes with the remaining quarter of the olive oil.
  6. Stir the vegetables, scatter the garlic mixture over them and roast 6 to 8 minutes more, until the broccoli is charred at the edges and the garlic is golden.
  7. Drizzle with the lemon juice, scatter the basil over the top and serve warm.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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