Made by
Brian of Chef Brian’s Kitchen

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EBT Friendly: Approximately 100%

Total Time: 35 Minutes

This roasted broccoli with red onions develops deeply caramelized edges in the oven after being coated in a savory balsamic and soy marinade. A warm lemon-garlic butter with anchovy paste adds a rich umami finish, while fresh lemon zest brightens the entire dish.

Ingredients:

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•   2 heads broccoli (cut into florets)
•   1/2 large red onion (sliced)
•   1/2 cup extra virgin olive oil
•   1/4 cup balsamic vinegarr
•   1 tsp garlic powder
•   1 tbsp soy sauce
•   1 tsp kosher salt (plus more to finish)
•   1 tsp cracked black pepper (plus more to finish)
•   1/4 cup unsalted butter
•   1 tbsp lemon juice
•   1 tsp garlic paste
•   1 tsp anchovy paste (or miso paste for vegetarian option)
•   lemon zest (for finish)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 425°F. If using a convection oven, preheat it to 400°F. Line a large sheet pan with parchment paper.
2. Cut the BROCCOLI into florets and place them in a large mixing bowl with the sliced RED ONION.
3. In a separate bowl, whisk together the EXTRA-VIRGIN OLIVE OIL, BALSAMIC VINEGAR, GARLIC POWDER, SOY SAUCE, KOSHER SALT, and CRACKED BLACK PEPPER.
4. Pour the marinade over the broccoli and red onion.
5. Toss the vegetables gently until they are lightly and evenly coated with the marinade.
6. Allow the vegetables to rest for at least 5–10 minutes. For a stronger flavor, let them marinate for up to 30 minutes.
7. Spread the BROCCOLI across the prepared sheet pan in a single layer.
8. Distribute the sliced RED ONION evenly around the broccoli.
9. Leave space between the florets so the vegetables roast and caramelize instead of steaming.
10. Season the vegetables lightly with additional KOSHER SALT and CRACKED BLACK PEPPER.
11. Place the sheet pan in the oven and roast for approximately 15 minutes, or until the broccoli is tender and the edges are deeply browned and caramelized.
12. While the vegetables roast, place the UNSALTED BUTTER, LEMON JUICE, GARLIC PASTE, and ANCHOVY PASTE in a small saucepan.
13. Warm the butter mixture over low heat until the butter has completely melted and the ingredients are combined.
14. For a vegetarian version, replace the ANCHOVY PASTE with an equal amount of MISO PASTE.
15. Remove the roasted broccoli and onions from the oven and immediately drizzle the warm LEMON UMAMI BUTTER over the vegetables.
16. Toss gently until the vegetables are evenly coated with the butter mixture.
17. Transfer the roasted broccoli and red onions to a serving plate.
18. Finish with freshly grated LEMON ZEST and serve warm.