Cookwith

Name: Charred Broccoli & Mushrooms with Lemon-Garlic Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 large head broccoli, cut into bite-size florets; 8 oz cremini mushrooms, quartered; 2 tbsp olive oil, divided; 1/2 tsp kosher salt, divided; 1/4 tsp freshly ground black pepper; 1 clove garlic, minced; 1 tbsp fresh lemon juice; 1/2 tsp lemon zest; 1/2 tsp Dijon mustard; 1/2 tsp honey (or maple syrup for vegan); 2 tbsp fresh parsley, chopped

Charred Broccoli & Mushrooms with Lemon-Garlic Vinaigrette

RusticMelon7775

This charred broccoli and mushrooms dish delivers maximum flavor with minimal fuss. Roasting at high heat caramelizes and crisps the vegetables for deep, nutty notes. A zippy lemon-garlic vinaigrette—blending acid, salt, and just a touch of sweetness—cuts through the earthy richness. Finish with fresh parsley for color and brightness. Perfect as a vibrant side or a light entree, this recipe celebrates the magic of well-balanced seasoning and texture. Serve warm for the ultimate comfort on a rainy Minnesota evening.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss broccoli florets and quartered mushrooms with 1.5 tbsp olive oil, 1/4 tsp salt, and black pepper until evenly coated.
Spread vegetables in a single layer on the baking sheet. Roast for 18-20 minutes, tossing halfway, until broccoli edges are deeply charred and mushrooms are golden.
While veggies roast, whisk together garlic, lemon juice, lemon zest, Dijon mustard, honey, remaining 0.5 tbsp olive oil, and remaining 1/4 tsp salt in a small bowl until emulsified.
Transfer hot roasted veggies to a serving platter. Drizzle with lemon-garlic vinaigrette and toss gently. Sprinkle with chopped parsley before serving.