Prep time: 5 minutes
Cook time: 20 minutes
Yield: Serves 3-4 as a side dish
1 1/2 pounds (680g) broccoli, cut into florets of even size
1 small package of chopped Mushrooms
10 Cherry Tomatoes, halved
3-4 Tablespoons extra virgin olive oil
Juice from half a lemon, about 1 Tbsp
2-3 garlic cloves, minced
Freshly ground Black Pepper
1 inch of Ginger chopped
Splash of Tamari
Salt to taste
Preheat oven: Preheat oven to 425°F
Toss broccoli and garlic with olive oil, lemon juice, Tamari, and salt: In a large bowl, toss the broccoli florets, mushrooms, tomatoes garlic, and ginger with olive oil. Sprinkle salt over the broccoli and toss to coat.
Arrange florets in a single layer on a baking sheet: Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with some olive oil or lined with parchment paper or aluminum foil.
Roast for 16-20 minutes: Roast at 425°F for 16-20 minutes until cooked through and lightly browned.
Remove from heat and squeeze with fresh lemon juice: Sprinkle with black pepper and toss. Enjoy immediately.