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Roasted Broccolini + Red Onions and Oregano Vinaigrette
Serves 4 | Prep Time: 10 minutes | Cook Time: 15 minutes
I could eat broccolini like this with every mea. It’s effortless and you’ll be wondering why people hated broccoli when they were a kid. Feel free to omit the onions of course and add in more broccoli. Serve with some fresh grilled sausages.
Ingredients
- 2 bunches broccolini, little woody ends trimmed (3 bunches if bunches seem small)
- Extra virgin olive oil
- Kosher salt to taste
- 1 red onion, cut in 6ths (or 8ths if big)
- 1 tablespoon balsamic vinegar (or any flavorful vinegar); this prevents the onion from turning blue and it gives depth to the flavor of the onions.
For the oregano vinaigrette
- Zest of one lemon
- Juice of half a lemon
- 1 large clove garlic, micro planned
- 3 tablespoons (45g) extra virgin olive oil
- 1 tablespoon chopped fresh oregano
- Salt and pepper to taste
Chef Tips
most ovens run completely different, especially if you have a cool one that has convection. I wrote this using mine (which is not that cool) so adjust down if you have a good one. The idea is to use get a nice roasted flavor quickly without using a pan; easier clean up and tasty food anyone?
Preparation
Step 1
Preheat oven to 475F (or 400-425F if you have convection) with the rack two notches up from the bottom. Line a baking tray with parchment paper.
Step 2
Toss broccoli with enough olive olive oil to coast in a large bowl and season with salt. Place evenly in a singular layer on the tray. In the same bowl toss the onions with the vinegar, olive oil to coast and season with salt. Nestle in between the broccolini and place in the oven. Roast for about 15 minutes; giving a stir have way through.
Step 3 (for the oregano vinaigrette)
Meanwhile mix together all the ingredients for the vinaigrette in a little bowl. Season to taste with salt.
Step 3
Place broccolini into a rimmed platter and drizzle over all of the oregano vinaigrette.
