Imagine transforming ordinary broccoli into a culinary masterpiece that will have even the pickiest eaters begging for seconds! This Roasted Broccoli and Red Onion with Lemony Aioli recipe is not just another vegetable dish – it's a flavor explosion that turns humble ingredients into a restaurant-worthy side that's both nutritious and incredibly delicious. With golden-brown caramelized edges, a hint of zesty lemon, and a creamy garlic aioli, this recipe will revolutionize the way you think about vegetables forever.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb broccoli, cut into florets
- 1 red onion, sliced
- 3 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- 1 lemon, juiced
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil to ensure easy cleanup and prevent sticking.
- Wash the broccoli thoroughly and cut into evenly sized florets, approximately 1-
- 5 inches in size. This ensures uniform cooking and roasting.
- Peel the red onion and slice it into thin, roughly 1/4-inch thick wedges. Try to keep the onion pieces relatively similar in size to promote even roasting.
- In a large mixing bowl, combine broccoli florets and red onion slices. Drizzle with olive oil, then season generously with salt and freshly ground black pepper. Toss the vegetables to ensure they are evenly coated with oil and seasonings.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow proper roasting and caramelization.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through cooking time. The vegetables should develop golden brown edges and become tender.
- While vegetables are roasting, prepare the lemony aioli. In a small bowl, combine mayonnaise, minced garlic, and fresh lemon juice. Whisk until smooth and well incorporated.
- Once vegetables are roasted, remove from oven and transfer to a serving platter. Drizzle with the prepared lemony aioli or serve it on the side as a dipping sauce.
- Serve immediately while the roasted vegetables are still hot and crisp, enjoying the caramelized flavors and creamy aioli.
Tips
- Size Matters: Cut your broccoli florets and onion slices into uniform sizes to ensure even roasting and caramelization.
- Don't Overcrowd: Spread vegetables in a single layer on the baking sheet. Overcrowding leads to steaming instead of roasting, preventing those delicious crispy edges.
- High Heat is Key: Roasting at 425°F creates those perfect golden-brown caramelized spots that add incredible depth of flavor.
- Pat Dry: Make sure your broccoli is thoroughly dried after washing to help achieve maximum crispiness.
- Fresh Ingredients: Use fresh garlic and freshly squeezed lemon juice for the aioli to elevate the sauce's flavor profile.
- Serve Immediately: Roasted vegetables are best enjoyed hot and crisp right out of the oven for maximum texture and taste.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 3g
Fat: 16g
Saturated Fat: g
Cholesterol: 10mg
