– One bag of broccoli florets (you can certainly just cut up a full head). This should make enough for 2 people with leftovers, or a couple and 2 kids.
– 1 red onion
– Olive Oil
– Balsamic Vinegar
- Preheat the oven to 400 and start by slicing up 1/2-3/4 of a red onion. I love onions, so we tend to go a little heavier with them. Most of the strong onion flavor cooks out, but you can make much smaller slices if you aren’t too big of an onion fan.
Add the red onion and broccoli florets into a medium sized mixing bowl
Add 2-3 tablespoons of olive oil. Again, this is not a true “recipe” I just add things to taste. I like to get a nice coating of olive oil (especially on the broccoli) because it will help the veggies to toast up nicely in the oven.
Add about 2 tablespoon of balsamic vinegar. I don’t like to go too heavy with this, but just want to add enough to take some of the sting out of the onions and add a hint of sweetness.
Mix the veggies, olive oil and balsamic together well enough so that everything is coated. Add salt and pepper to taste. Pour everything out on a foil lined (easier cleanup) baking sheet. Cook for 5-7 minutes, take them out and stir them up, and then put them back in for about 7 more minutes. You don’t want to burn them, but you want want to see some nice crisp browning on the broccoli. The onions should get more translucent, but not too wilted or crispy.
Voila! This super simple side dish is healthy and can help you switch up what can normally be a boring and lackluster vegetable side. You can also switch the broccoli out for halved brussels sprout which work really nicely with this recipe as well. Enjoy!