Roasted Broccoli and Mushrooms with Onion Wedges

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Roasted Broccoli and Mushrooms with Onion Wedges


  • 1 large head broccoli, cut into florets
  • ½ pound mushrooms, quartered
  • 2 small red onions, cut into wedges
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar or more to taste
  • salt and ground black pepper to taste


  • Preheat oven to 425°F.
  • Place the broccoli florets, mushrooms and red onion on a large baking sheet.
  • Drizzle with olive oil and toss to coat.
  • Season to taste with salt and black pepper.
  • Roast in preheat oven for 20-25 minutes or until lightly brown and tender.
  • Remove from the oven.
  • Drizzle with balsamic vinegar and toss to coat.
  • Serve immediately.

Serves – 4


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