This delicious and simple side dish of roasted broccoli with mushrooms is perfect for a quick week night meal or as a festive side dish during the holiday season. I love to change it up by adding roasted nuts to it as well.

roasted broccoli with mushrooms

Roasted broccoli with mushrooms and nuts

In order to make this easy side dish you first break up all the broccoli into broccoli florets and cut the broccoli stems smaller if you’re using those as well (or keep it and make these broccoli fries!) Not sure if I should call this a broccoli recipe or a mushrooms recipe but whatever you call it, you’re gonna love it. 

I prepare the easy roasted broccoli in the oven and mix those with the nuts (if you’re using the nuts) but I like to bake the mushrooms separately. Roasted mushrooms to me are always best if prepared in a separate pan on high heat. I add some fresh thyme to them, some garlic and of course pepper and salt to bring them to taste. If you want a kick to it, you can also add some chili powder if you want. I use unsalted butter to bake the mushrooms in and if you’re a fan of garlic, make sure to use loads of garlic. Either fresh or the ground variety.

Preparing the broccoli

Now back to the broccoli. I love broccoli so I can’t eat it enough. And it also happens to be really healthy so all the more reason to incorporate more fresh broccoli into your diet. The broccoli is cut into the florets and you place them in a large bowl. Sprinkle with some olive oil and toss the broccoli around so it is covered by a bit of oil everywhere.

Roasted broccoli

Roasting the broccoli

Now place it on a baking tray or oven dish. You can use parchment paper if you want to prevent it sticking to the pan. Make sure to make a single layer so the broccoli cooks evenly. Sprinkle some salt and pepper over the broccoli and add the chopped nuts and place it in the preheated oven. You need to roast it roughly 20 minutes for an al dente result. It also depends on how large your florets are. Mine tend to be small. I like my broccoli not to be too soft but as with all roasted veggies, it depends on your preference. I stir it halfway through the cooking proces to make sure they roast evenly.

If you want you can add some grated parmesan cheese over the top of the broccoli to finish it off, but that is totally optional.

Roasted broccoli with mushrooms


Once the broccoli is roasted and the mushrooms are golden brown I mix the two together. Now the only thing left to do is to make a creamy dressing. For this recipe I have kept it lactose free by using almond paste and almond milk for making the dressing. It’s super easy to make and just needs a bit of lemon juice to finish it. And pepper and salt of course.

I find this recipe for roasted broccoli with mushrooms and easy way to prepare one of my favourite vegetables and it’s definitely one of my top healthy recipes for everyday use or for festive occasions. That’s the good thing about this recipe; it’s very versatile and uses really simple ingredients.

For full details check the recipe card below.

Roasted broccoli with mushrooms

Roasted broccoli with mushrooms and nuts

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GangSide Dish

Perfect as a side dish during the holidays is this tasty and easy dish of roasted broccoli with mushrooms
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 30 minutes
Total time 45 minutes

4 people


  • 750 g broccoli
  • 150 gr mixed chopped nuts
  • 3 tbsp melted coconut oil
  • 1 tbsp honey
  • 150 gr mixed mushrooms cut large ones smaller
  • 3 sprigs thyme leaves
  • coconut oil or butter for frying


  • 2 tbsp cashew paste
  • 1/2 lemon juice
  • 100 ml almond milk any extra
  • pepper and salt

  • Preheat the oven to 180˚C. (350˚F)
  • Break the broccoli into florets (not too small) and pre-cook for about 5 minutes. Drain.
  • Mix the chopped nuts with the melted coconut oil and honey. Stir well.
  • When the broccoli is done place it on a baking dish, sprinkle the chopped nuts on top. Place in the oven for about 30 minutes or until the broccoli is tender and the nuts are golden brown.
  • Meanwhile, fry the mushrooms with the thyme leaves in some butter or coconut oil until tender and golden brown.
  • Make the dressing by mixing the ingredients for this well. If it is too thick add some more lemon juice and/or milk of your choice. Season to taste with salt and pepper.
  • Serve the roasted broccoli with the mushrooms on top and the dressing on top.

Nutrition Information per portion

Calories: 445kcal | Carbohydrates: 33g | Protein: 14g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 105mg | Potassium: 967mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1210IU | Vitamin C: 170mg | Calcium: 164mg | Iron: 3mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist