Ingredients
4
4 servings
- •1 white onion, finely chopped
- •2 tablespoons red wine vinegar
- •1 lemon, zested
- •1 lemon, juiced
- •1 ½ teaspoons dijon mustard
- •fine sea salt, to taste
- •freshly ground black pepper, to taste
- •¼ cup extra-virgin olive oil
- •1 head broccoli, cut into large florets
- •1 fennel bulb, trimmed, cut into 1/2-inch (1 cm) wedges
- •2 cloves garlic, smashed
- •1 pinch red pepper flakes
- •2 tablespoons fennel fond, finely chopped
- •15 oz white bean, 1 can, drained and rinsed
- •4 hard-boiled eggs, peeled and coarsely chopped
Instructions
- Preheat the oven to 425°F (220˚C).
- In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
- In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
- Spread the broccoli onto a large baking sheet and season with salt and pepper.
- Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
- Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
- Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
- Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 473
- Carbohydrate: 53g
- Fat: 48g
- Fiber: 15g
- Protein: 22g
- Sugar: 9g
Related Recipes
Roasted Veggie Antipasto
Veggie Burger Sliders
Sarah's Easy Vegetable Stir-Fry
Veggie Roast And Tuna Salad
Instant Pot Buckwheat Minestra
Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette
Chopped Salad with Buttermilk Dressing
Hearty Roasted Veggie Salad
Nutrient-Packed Colorful Super Salad
Vegetarian Red Beans and Rice
Garlicky Roasted Vegetables
