Roasted Broccoli and Mushrooms

If you're a frequent reader of my blog, you're probably tiredly passing out right now, thinking "ANOTHER roasted veggie recipe?" Well, yes. But, this is less a new recipe, more my way of telling you to get yourself to a farmers' market this weekend, buy yourself some gorgeously golden Chanterelle mushrooms and some in-season broccoli, and make yourself a meal of it. Chanterelles, in all their bright golden-orange glory, are showing up at the markets in force right now, dirt still gently clinging to their stems, tasting faintly of flowers. It's a beautiful thing.

For a shot of greens, I added in a handful of healthy, tender broccoli (at it's best from now through November), coated all of it with some extra virgin olive oil, salt, and freshly ground black pepper and roasted the whole thing at 400 degrees for 20-25 minutes, making sure to stir it around about halfway through and check on it consistently to make sure it wasn't overcooking.

Happy weekend. xo