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Recipe Detail Page
Roasted Broccoli with Cipollini Onions
Autumn 2010
Roasting broccoli brings out the succulent taste. If cipollini onions are unavailable you can use pearl but they are not quite as sweet.
Serves 6 to 8
12 cipollini onions
1 bunch broccoli, cut into large florets, stems peeled and thickly sliced
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
1. Preheat oven to 450°F (230°C)
2. Bring a pot of water to a boil. Add cipollini onions and blanch for 2 minutes. Remove with a slotted spoon. Peel and trim root end. Add broccoli to pot and blanch for 1 minute. Drain and refresh with cold water.
3. Toss broccoli and onions with olive oil and salt and pepper and place in a single layer on a baking sheet. Roast for 10 to 15 minutes, turning once, or until vegetables are tender and browned.
Serves 6 to 8
