Roasted Broccoli and Red Onions with Pomegranate Seeds
This super simple recipe is from my book Mediterranean Diet Meal Prep Cookbook. One of the keys to roasting vegetables and getting nice brown caramelization is to not overcrowd the pan. If you overcrowd the pan, you end up steaming the veggies. For this reason, I recommend using 2 sheet pans to cook the veggies. It will work with 1, but your broccoli may end up softer and not as browned.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5 servings 1x
Ingredients
1 (12-ounce) package broccoli florets (about 6 cups)
1 small red onion, thinly sliced
2 Tablespoons olive oil
¼ teaspoon kosher salt
1 (5.3-ounce) container pomegranate seeds (1 cup)
Instructions
- Preheat oven to 425oF and line 2 sheet pans with silicone baking mats or parchment paper.
- Place the broccoli and sliced onion on the sheet pans and toss with oil and salt. Place pans in oven and cook for 20 minutes.
- After removing from oven, cool veggies then toss with pomegranate seeds.
- Meal Prep Step: place 1 cup veggies into 5 separate containers.
Storage: Store covered containers in refrigerator for up to 5 days.
Notes
You don’t need to buy a whole pomegranate to get the seeds. Pomegranate seeds are sold year round in the produce section where the cut-up fruit and refrigerated juices are kept. If you buy a whole pomegranate, cut a slit in the fruit, fill a large bowl with water, submerge the fruit and break it open under water. By pulling the seeds from the skin under water, you won’t stain yourself or the kitchen counter red.
Keywords: broccoli, red onion, pomegranate seeds, mediterranean diet, vegan, dairy free, gluten free, nut free
