Name: Roasted broccoli and asparagus with pickled onion dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1 small red onion, thinly sliced into rounds; 40.00 ml red wine vinegar; 10.00 gm caster sugar; 113.75 gm extra virgin olive oil; 1 small lemon, thinly sliced; 1kg broccoli, trimmed, cut into florets; 3 bunches asparagus, trimmed, halved; 28.75 gm roughly chopped walnuts; 50g fetta, crumbled

Roasted broccoli and asparagus with pickled onion dressing

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Delicious roasted veggies with tangy pickled onion and crumbled feta.

Ingredients:

1 small red onion, thinly sliced into rounds
40.00 ml red wine vinegar
10.00 gm caster sugar
113.75 gm extra virgin olive oil
1 small lemon, thinly sliced
1kg broccoli, trimmed, cut into florets
3 bunches asparagus, trimmed, halved
28.75 gm roughly chopped walnuts
50g fetta, crumbled

Instructions:

Preheat your oven to 200°C (180°C fan-forced) and line 2 large baking trays with baking paper.
Place the onion in a heatproof bowl and cover it with boiling water. Let it stand for 2 minutes, then drain and return to the bowl. Add vinegar, sugar, and 2 tablespoons of oil, then stir to combine. Set aside.
Quarter each lemon slice and combine with broccoli in a large bowl. Drizzle with remaining oil, season with salt and pepper, then divide between trays and roast for 10 minutes. Add asparagus and walnuts, then roast for another 10 minutes until vegetables are tender and broccoli is starting to char.
Place the broccoli mixture beautifully on a platter, then generously spoon over the onion mixture, and finish by sprinkling with flavorful feta before serving.

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