Winter is here and it's time for comfort foods and *I have an e-book for that.* I just released the Winter edition of my seasonally focused series with meal prep-appropriate recipes, In Harmony, so to celebrate, I'm sharing one of my very favorite dishes from it, the Big Broccoli Roast.
Now, let me espouse the virtues of this recipe. Roasted veggies are an unsung meal prep hero. Once they’re chopped and in the oven, you can turn your undivided attention to another element of your prep for at least 20 minutes. In fact, I’ve worked a roasted vegetable dish of some kind onto nearly every personal cheffing menu I’ve ever crafted.
While this broccoli roast is a bit more gussied up than your standard baked sweet potato wedges, it’s just as easy to whip up. Turn this baked veggie medley into a complete meal by serving it over rice or pasta or with the Butternut Celery Root Soup on page 29 of In Harmony: Winter.
Big Broccoli Roast
Ingredients
- 1 medium red onion cut into ¼ inch wedges
- 1 large head of broccoli cut into bite sized pieces (about 4 cups)
- 4 oz. feta cheese crumbled into large pieces
- 1 Tbsp dried oregano
- ¼ cup olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp maple syrup
- ½ tsp sea salt
- Freshly cracked black pepper
- Juice and zest from 1 lemon
Instructions
- Preheat your oven to 350°F. In a large bowl, toss the onion, broccoli, and feta with oregano, olive oil, vinegar, maple syrup, salt, pepper and lemon juice. Spread everything evenly on a large baking sheet.
- Roast everything 30 minutes, tossing halfway through. Remove from the oven and toss with lemon zest. Serve and enjoy.