Balsamic-Roasted Broccoli and Onions
- Total Time: 25 mins
- Yield: 2 1x
Description
Roasting broccoli is a wonderful way to prepare it; as it crisps up in the oven, it caramelizes in spots and takes on an almost nutty flavor.
Ingredients
Units
Scale
- 3 cups broccoli florets (about 3/4 lb/350 g fresh broccoli)
- 1 small onion, peeled, halved, and thickly sliced
- 1 1/2 tbsp (22 ml) olive oil
- 1 tbsp (15 ml) balsamic vinegar
- 1/4 tsp coarse salt
- 1/8 tsp ground black pepper
- 2 tsp fresh grated Parmesan cheese, for topping (optional)
Instructions
- Preheat oven to 425F.
- Toss together all ingredients, then arrange in a single layer on a baking sheet.
- Roast until the broccoli is tender and browned in spots, about 18 to 22 minutes (depending how crispy you like your broccoli), tossing once halfway through.
- Sprinkle the parmesan cheese on top, if using, and serve immediately.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Side
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
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Frequently Asked Questions
Why roast broccoli at such a high temperature?
The recipe roasts at 425°F to drive off moisture quickly and get caramelization and browning on the florets — the excerpt describes this as producing an “almost nutty flavor” that plain steamed or boiled broccoli lacks. Roasting at lower temperatures tends to steam the broccoli soft rather than crisping it.
When should I toss the vegetables during roasting?
The instructions say to toss once halfway through the 18–22 minute roasting time to ensure even browning. How crispy you like your broccoli determines where in that range to pull it — 18 minutes for tender-crisp, 22 minutes for more charred edges.
