ROASTED BROCCOLI WITH MUSHROOMS

Do you ever buy those bags of frozen veggie steamers?  They're actually quite good.  The veggies are bright, crisp and full of flavor.  However, it turns out you can do that yourself and make them taste even better!  Can you tell I lack experience cooking vegetables?  My friend Aaron was making fun of my blog posts due to the lack of fresh produce.  I explained that I simply do not know how to make them.  He told me that his wife, Emily, the lovely and talented pasta maker, taught him to become a veggie lover.  "She just throws olive oil and salt on them and roasts the crap out of them in the oven!"  Simple explanations are all I really need, people.  Feel free to share with me.

Apparently, the produce section and I have struck up a friendship.

Ingredients

2 broccoli bunches (sold next to the broccoli heads!)
2 packages sliced baby bella mushrooms (or whatever kind you like)
2 tablespoons extra virgin olive oil
coarse kosher salt
freshly ground black pepper
garlic powder

Preheat oven to 450.  Wash broccoli and break into florets.  Place in large roasting or baking dish.  Add mushrooms.  Drizzle with olive oil and sprinkle on seasonings.  Using your hands, mix well until everything is evenly coated.  You don't need to use too much olive oil since the mushrooms will release enough liquid to cook both veggies without risk of drying out.  Bake for about 15 minutes, mixing veggies once halfway through.  When mushrooms look cooked down and broccoli starts to get a little color, take out of oven.  Serve immediately.