Important: You must be 19 years of age to purchase alcohol.
View Cart

Home and store delivery orders may take longer than normal due to higher order volumes. Shop 10,000+ products online.
Need it sooner? Choose Same-Day Pickup, available now at 190+ stores.

Roasted Broccoli with Cipollini Onions

Autumn 2010
201005041.jpg
food and drink

BY: Lucy Waverman

Roasting broccoli brings out the succulent taste. If cipollini onions are unavailable you can use pearl but they are not quite as sweet.

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

What to Serve

LCBO#:696864
$2.65  
201005041.jpg
food and drink

Roasted Broccoli with Cipollini Onions

Autumn 2010

BY: Lucy Waverman

Roasting broccoli brings out the succulent taste. If cipollini onions are unavailable you can use pearl but they are not quite as sweet.

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

Back To Top