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Recipe by Chana Steiner

Roasted Broccoli-Mushroom Parmesan

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Dairy Dairy
Easy Easy
4-6 Servings
Allergens

Contains

- Soy - Dairy

This is the perfect light and flavorful side to pair with salmon for a milchig Shavuos seudah. I used mini broccoli florets, which bake more evenly and present beautifully. Consult your LOR regarding waiting six hours between eating Parmesan cheese and meat.

Ingredients

Roasted Broccoli-Mushroom Parmesan

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Glicks Soy Sauce (use a wheat-free version for gluten-free)

  • 1 cup grated parmesan cheese, divided

Directions

1.

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.

2.

In a large mixing bowl, combine oil, salt, pepper, mustard, and soy sauce. Add broccoli and mushrooms; stir to coat. Add 3/4 cup parmesan cheese. Stir to coat evenly.

3.

Spread vegetables on prepared baking sheet. Sprinkle with remaining 1/4 cup parmesan cheese.

4.

Bake for 20 to 30 minutes, until crispy.

5.

To reheat, place in a single layer, uncovered, on a baking sheet and place in the oven until just heated through. Also delicious at room temperature!

Tips:

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Roasted Broccoli-Mushroom Parmesan

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Marcia Levinson
Marcia Levinson
14 days ago

do you defrost the broccoli before roasting?

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