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Roasted Broccoli, Shiitake and Red Onions

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Course: Side Dish, Dinner, Lunch
Servings: 3


  • One 1 1/4 pound head of broccoli
  • 1/2 lb. large shiitake baby portabella or button mushrooms
  • 1 small red onion sliced crosswise 1/3 inch thick
  • Extra virgin olive oil for brushing
  • 2 Tbsp. balsamic vinegar
  • Salt to taste
  • Black pepper to taste


  • Preheat the oven to 425 ℉. 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.
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