Low Sodium Garlic-Roasted Broccoli and Cremini Mushrooms

Total time35 min

Prep time10 min

Cook time25 min

Low Sodium Garlic-Roasted Broccoli and Cremini Mushrooms

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Ingredients

4 servings

1 large head broccoli (about 1 ½ lbs), cut into florets
marketside BROCCOLI FLORETS Campos Borquez Broccoli
See all
8 oz cremini mushrooms, halved
3 tbsp olive oil
4 cloves garlic, thinly sliced
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tbsp fresh lemon juice

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it bare for better browning.
2
In a large mixing bowl, toss the broccoli florets and halved mushrooms with the olive oil, sliced garlic, salt, black pepper, and red pepper flakes, if using, until evenly coated.

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