Roasted Broccolini with Balsamic and Fried Onions Recipe

Ingredients:

• 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

Directions:

1. Preheat oven to 425°F.
2. 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.
3. In a small pot, bring balsamic vinegar to a simmer. Cook over low heat until reduced to a syrupy consistency, about 5 minutes.
4. To serve, arrange broccolini on platter. Drizzle with balsamic reduction and top with fried onions.
5. Cook’s Tip:
6. 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.