My F&W
quick save (...)
Broccoli, Shiitake and Red Onion Roast
© Sabra Krock

Broccoli, Shiitake and Red Onion Roast

  • ACTIVE: 25 MIN
  • TOTAL TIME: 45 MIN
  • SERVINGS: 6
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. One 1 1/4-pound head of broccoli
  2. 1/2 pound large shiitake mushrooms, stems discarded
  3. 1 small red onion, sliced crosswise 1/3 inch thick
  4. Extra-virgin olive oil, for brushing
  5. Salt and freshly ground black pepper
  6. 2 tablespoons balsamic vinegar
  1. Preheat the oven to 425°. Trim and peel the broccoli stems. Cut the broccoli lengthwise into long stalks, with 1 or 2 florets each. Cut any remaining florets into 2-inch pieces. Spread the broccoli on a large, rimmed baking sheet. On another large, rimmed baking sheet, put the shiitake on one side and the onion slices on the other. Generously brush all the vegetables with olive oil, season with salt and pepper and roast for about 20 minutes, until just tender and lightly browned. Transfer the broccoli to a platter. Drizzle the balsamic vinegar over the mushrooms and onion rings and stir to coat the vegetables. Top the broccoli with the shiitake and onion and serve.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.