Broccoli, Shiitake and Red Onion Roast
- One 1 1/4-pound head of broccoli
- 1/2 pound large shiitake mushrooms, stems discarded
- 1 small red onion, sliced crosswise 1/3 inch thick
- Extra-virgin olive oil, for brushing
- Salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 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.
broccoli, shiitake mushrooms, red onion, extravirgin olive oil, salt, balsamic vinegar
Taken from www.foodandwine.com/recipes/broccoli-shiitake-and-red-onion-roast (may not work)