Roasted Broccoli with Cipollini Onions

Automne 2010
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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#:430017
$42.95  
LCBO#:288365
$2.15