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roasted broccoli and onions on a white side dish with a gold fork on a white table

Roasted Broccoli and Onions

Kristina Todini, RDN
Roasted Broccoli and Onions, an easy vegetable combo that’s great as a side or a topping for salads and bowls. It only takes 5 ingredients and 30 minutes!
5 star (1 rating)
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Gluten Free, Vegan
Servings 4 serving
Calories 182 kcal

Equipment

  • 1 baking sheet

Ingredients
  

  • 1 large onion yellow, white, or red
  • 2 heads broccoli
  • 2 cloves garlic thinly sliced
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper

Instructions
 

  • Preheat oven: Preheat the oven to 400 degrees (200 C).
  • Prepare vegetables: Remove onion stems, then make a slice around the outside of the onion to remove the top layer. Either cut the onion into rounds, or in half and then into slices. Cut the broccoli florets from the stalk, and slice florets in half lengthwise if desired. Slice garlic cloves.
    1 large onion, 2 heads broccoli, 2 cloves garlic
  • Roast vegetables: Arrange the cut broccoli florets and onion slices on a roasting pan. Drizzle with olive oil and toss until completely coated. Sprinkle veggies with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to brown on all sides.
    2 tablespoons olive oil, 1 pinch salt and pepper
  • Serve: Remove pan from oven and arrange vegetables on a plate. Serve as a side dish, or let cool and use as a salad or bowl topping.

Notes

Tools Needed: sheet pan, knife set, cutting board
Prep Ahead: Wash and cut vegetables ahead of time to reduce your time on cooking day. You can make this recipe up to three days ahead if serving in salads or bowls.
Leftovers and Storage: Store leftover onions and broccoli in an airtight container in the fridge for up to 3-4 days. For best taste and texture, do not freeze and reheat.
Nutrition Notes: Nutrition information is estimated for ingredients in the recipe only, not the additional spice options given. The veggies in this recipe are a good source of fiber, vitamin A, vitamin C, and potassium.

Nutrition

Serving: 1servingCalories: 182kcalCarbohydrates: 24gProtein: 9gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 107mgPotassium: 1021mgFiber: 9gSugar: 7gVitamin A: 1895IUVitamin C: 274mgCalcium: 154mgIron: 2mg
Keyword roasted broccoli and onions
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