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Monday, April 4, 2016

ROASTED MUSHROOMS AND BROCCOLI WITH GARLIC LEMONY HERB BUTTER




ROASTED MUSHROOMS AND BROCCOLI WITH GARLIC LEMONY HERB BUTTER
Awesome recipe…love the tang that the lemon juice and garlic bring to this dish.  Quick and easy for busy week nights.  While this is roasting in the oven....prepare the rest of the supper....maybe warm a rotisserie chicken in the oven at the same time.  Double this recipe, if desired.

1/lb mushrooms (0.227 kg)
1 lb broccoli ( 0.45 kg)
Garlic Lemony Herb Butter:
1/cup butter, melted (60 mL)
2 tbsp light-tasting olive oil (30 mL)
2 tbsp lemon juice, OR your favorite vinegar (30 mL)
3 tsp crushed garlic (15 mL)
  (I used the bottled kind)
1 tsp thyme (5 mL)
1 tsp salt (5 mL)
1/tsp black pepper (2 mL)

Preheat the oven to 400°F (200°C). 

Cut stems flush with the cap of the mushrooms. Slice mushrooms in half.  Place in a medium bowl.  Cut broccoli into florets and add to the bowl.  Pour Garlic Lemony Herb Butter over the vegetables and toss to coat.  Place on cookie sheet and bake 10 minutes.  Stir and bake another 5 to 10 minutes.

Garlic Lemony Herb Butter: In medium bowl, combine butter, olive oil, lemon juice, crushed garlic, thyme, salt and black pepper.

Yield:  4 servings
1 serving
214.1 calories
4.9 g protein
19.0 g fat
3.6 g fiber
6.7 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:


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