Tip : Marinating the sliced onions in red wine vinegar will remove the raw taste of the onions but will keep the onion crisp.
Ingredients
- 1 stem broccoli broken into florets
- 10 mini red potatoes cut in half
- kosher salt and freshly ground black pepper
- drizzle of olive oil
Salad Dressing
- 2 tbsp Hellman's mayonnaise
- 1 tbsp Worcestershire sauce
- 1/2 lemon juiced
- kosher salt and freshly ground black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 small red onion thinly sliced and divided
- 1 tbsp red wine vinegar for marinating red onion
Instructions
Gather all ingredients before starting the recipe.
- Pre-heat oven to 400℉
- Line a flat sheet with non-stick foil and place 1 stem broccoli cut into florets and 10 mini red potatoes, cut in half on the sheet. Season with kosher salt and freshly ground black pepper and add a drizzle of olive oil. Toss to coat all the vegetables.
- Place in a preheated oven and set timer for 20 minutes to roast the vegetables, or until the potatoes are soft and broccoli edges have started to turn brown.
Make Dressing
- While the vegetables are roasting, combine 2 tbsp Hellman's mayonnaise, 1 tbsp Worcestershire sauce, 1/2 lemon juiced, 1/2 tsp garlic powder, 1/2 tsp onion powder and season with kosher salt and freshly ground black pepper. Stir with a wire whisk to completely blend the ingredients.
- Thinly slice 1/2 small red onion and add half to the dressing.
- Transfer the remaining half of sliced onion to a small bowl and add 1 tbsp red wine vinegar. Toss to cover all of the sliced onions.
Serving
- Transfer the roasted vegetables to a salad bowl and add the dressing. Toss gently to combine.
- Garnish with the reserved marinated red onion slices.