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Ingredients
- One 1 1/4 pound head of broccoli
- 1/2 pound large shiitake, baby portabella or button mushrooms
- 1 small red onion, sliced crosswise 1/3 inch thick
- Extra virgin olive oil, for brushing
- 2 tablespoons balsamic vinegar
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 425 degrees F. Trim and peel the broccoli stems. Cut the broccoli lengthwise into long stalks, with 1 or 2 florets each.
- 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 and stir to coat. Top the broccoli with the shiitake and onion and serve.
Nutritional Information
Serving Size: 3
Calories: 57
Total Fat: 1 g
Saturated Fat: 0 g
Trans Fat: 0g
Sugar: 4 g
Sodium: 39 mg
Carbs: 11 g
Protein: 4 g
Source:
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