OVEN-ROASTED BROCCOLINI WITH RED ONION

• 1-2 bunches of broccolini, ends trimmed
• 1 red onion, sliced into thin wedges
• 2–3 tablespoons extra virgin olive oil
• Pink salt and black pepper, to taste
• Parmesan and lemon for finishing 

Preheat your oven to 425°.  Line a large baking sheet with parchment paper.

Trim 1 inch off the bottom of the broccolini. Cut the red onion into thin slices.

Toss the broccolini and red onion with the olive oil, salt, and pepper until well-coated. Use your hands to ensure the florets are lightly oiled, which prevents them from burning. Place on prepped baking sheet.

Spread the vegetables in a single, even layer and don’t overcrowd.

Roast for 15–20 minutes and flip halfway through the cooking time.

Stalks should be tender and the tips crispy. Serve immediately, optionally topped with parmesan or a squeeze of lemon.