Roasted Broccoli and Red Onions is a quick-and-easy side dish that you’ll make over and over again.
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It’s time for an admission. I’m not a cheap person at all. In fact, I kinda wish I were a bit more cheap from time to time. But this is one of those cases where I thought cheaply, because fresh (checked) broccoli is pretty pricy, while onions….well, they aren’t. So I stretched one package of fresh broccoli into a much bigger side dish, (Feel free to add extra onions to the mix!) and in the process, I discovered that red onions are a delicious side kick to the roasted broccoli dishes I loved to make. And that’s how this dish came along.
I’ve been making these roasted broccoli and red onions, all the time, for a while now. In fact, it’s become my go-to recipe for broccoli and it’s always a hit. Not only that, but I’ve made a modified version of this for Pesach (see note below), and it was gone in minutes. Did I mention how crazy easy the recipe is?
So. Why haven’t I shared the recipe with you yet? Have I been holding out on you?
Well, not quite. I hesitated because this blog has already seen both Sesame Roasted Broccoli and Dijon Roasted Broccoli, both of which have been enormously popular. So do you guys really need another roasted broccoli recipe? I dunno, but I do know this: I kept making this, over and over again, until finally I decided to take some photos and post the recipe.
So here you are. Try it – you’ll find it become your go-to as well!
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- 1 red onion, cut in thin slices
- 12 ounces fresh broccoli
- 1 Tablespoon olive oil
- 1 Tablespoon red wine vinegar
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon parsley flakes
- 1 teaspoon dried basil
- 1 teaspoon ground (dried) mustard
- Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
- Cut the onion slices in half to make shorter onion strips. Place onto prepared tray.
- Add remaining ingredients and toss so everything gets coated.
- Bake at 425 for 30 minutes, stirring halfway through.
Note: To make this on Pesach, skip the mustard.
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