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Roasted Broccoli and Mushroom salad

Roasted Broccoli and Mushroom Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean, Western
Servings 4

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife and Cutting Board
  • Spatula

Ingredients
  

  • 2 cups broccoli florets
  • 2 cups cremini or button mushrooms sliced
  • 3 tbsp olive oil
  • 2 cloves garlic minced
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • ¼ cup toasted almonds or walnuts
  • ¼ cup grated Parmesan or crumbled feta cheese

Instructions
 

Preheat & Prep

  1. Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Season the Veggies

  1. In a mixing bowl, toss the broccoli florets and mushroom slices with olive oil, garlic, salt, black pepper, and smoked paprika.

Roast to Perfection

  1. Spread the vegetables in an even layer on the baking sheet. Roast for 18–20 minutes, flipping once, until they’re crispy on the edges and tender inside.
    raw broccoli florets and raw sliced white button mushrooms

Add Freshness & Crunch

  1. Transfer the roasted vegetables to a serving bowl. Drizzle with lemon juice, then top with toasted nuts and cheese.

Serve & Enjoy

  1. Toss everything together and serve warm or at room temperature.