6 ounces broccoli florets
6 ounces cremini mushrooms
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon red pepper flakes
1 tablespoon sliced garlic
¼ cup grated Parmesan
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In a large bowl, combine the broccoli and halved mushrooms. Add the oil, salt and pepper flakes to the bowl and toss to coat.
large bowl
measuring spoons
spatula
6 ounces broccoli florets
6 ounces cremini mushrooms
3 tablespoons extra-virgin olive oil
¼ teaspoon salt
⅛ teaspoon red pepper flakes
Add the Parmesan and garlic to the bowl and toss to coat.
1 tablespoon sliced garlic
¼ cup grated Parmesan
measuring cups
Using a spatula, scrape the mixture (including any garlic or cheese crumbs) onto the June Pan and spread them in an even layer.
June Pan
Place the June Pan on the middle shelf of the June Oven. Roast 15 minutes, until the broccoli is beginning to crisp and darken and the mushrooms are tender. June will notify you when the vegetables are ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Remove the vegetables from the June Oven. Toss gently and serve.
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