Roasted Broccolini with Balsamic and Fried Onions Recipe
Roasted Broccolini with Balsamic and Fried Onions
Broccolini has a milder, sweeter flavor than broccoli. Enjoy it in this elegant, effortless side dish that pairs well with a variety of entrees. Use store-bought fried onions, such as French’s or Fresh Gourmet—or make your own (see Cook’s Tip below).
- 2 bunches broccolini (about 1 lb), ends trimmed
- 2 Tbsp Metropolitan Market Extra Virgin Olive Oil
- Salt and pepper
- 1/4 cup fried onions or homemade fried shallots
- 1/4 cup Metropolitan Market Balsamic Vinegar
- Preheat oven to 425°F.
- Place broccolini on a rimmed sheet pan, toss with olive oil and sprinkle with salt and pepper. Roast for 10-15 minutes or until stems are tender and tips begin to char.
- In a small pot, bring balsamic vinegar to a simmer. Cook over low heat until reduced to a syrupy consistency, about 5 minutes.
- To serve, arrange broccolini on platter. Drizzle with balsamic reduction and top with fried onions.
- Cook’s Tip:
- For homemade fried shallots: In a small pan, slowly heat 1 cup canola oil and 1/2 cup thinly sliced shallots together over medium-low heat. Stir gently from time to time. Remove shallot slices with a slotted spoon once they are golden (about 5-8 minutes) and allow to drain and cool on a plate lined with paper towels. Immediately sprinkle with salt. The shallots will become crisper as they cool.
Nutrition:Amount Per Serving (based on 6 servings)
Total Fat: 6 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 40 mg
Carbohydrates: 12 g
Fiber: 2 g
Total Sugar: 7 g
Added Sugars: 0 g
Protein: 1 g
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