Roasted broccoli and asparagus with pickled onion dressing

Roasted broccoli and asparagus with pickled onion dressing

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Roasted broccoli and asparagus dressed with pickled onion and crumbled fetta.

The ingredient of Roasted broccoli and asparagus with pickled onion dressing

  1. 1 small red onion, thinly sliced into rounds
  2. 2 tablespoons red wine vinegar
  3. 2 teaspoons caster sugar
  4. 1/2 cup extra virgin olive oil
  5. 1 small lemon, thinly sliced
  6. 1kg broccoli, trimmed, cut into florets
  7. 3 bunches asparagus, trimmed, halved
  8. 1/4 cup roughly chopped walnuts
  9. 50g fetta, crumbled

The instruction how to make Roasted broccoli and asparagus with pickled onion dressing

  1. Preheat oven to 200u00b0C/180u00b0C fan-forced. Line 2 large baking trays with baking paper.
  2. Place onion in a heatproof bowl. Cover with boiling water. Stand for 2 minutes. Drain. Return to bowl. Add vinegar, sugar and 2 tablespoons oil. Stir to combine. Set aside.
  3. Meanwhile, cut each lemon slice into quarters. Place broccoli, lemon and remaining oil in a large bowl. Toss to combine. Divide between prepared trays. Season with salt and pepper. Roast for 10 minutes. Add asparagus and walnuts. Roast for a further 10 minutes or until vegetables are tender and broccoli is just starting to char.
  4. Arrange broccoli mixture on a platter. Spoon over onion mixture and sprinkle with fetta. Serve.

Nutritions of Roasted broccoli and asparagus with pickled onion dressing

fatContent: 235.176 calories
saturatedFatContent: 18.8 grams fat
carbohydrateContent: 3.1 grams saturated fat
sugarContent: 3.5 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 9.3 grams protein
sodiumContent: 4 milligrams cholesterol

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