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Dairy
Easy
50 Minutes
Diets 
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.
1 (24-ounce) bag Beleaves Frozen Mini Broccoli Florets
4 ounces fresh mushrooms, sliced
3 tablespoons oil, such as Manischewitz Grapeseed Oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 cup grated parmesan cheese, divided
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.
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.
Spread vegetables on prepared baking sheet. Sprinkle with remaining 1/4 cup parmesan cheese.
Bake for 20 to 30 minutes, until crispy.
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!
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do you defrost the broccoli before roasting?