Roasted Tenderstem® broccoli with rosemary and balsamic red onions

Roasted Tenderstem® broccoli with rosemary and balsamic red onions

With a recent survey revealing 89% of Brits think there is nothing better than a Sunday roast, it’s time to make your roast even better. This recipe will take your Sunday side dish from zero to hero; using classic flavours, it’s a great accompaniment to a lamb roast.

Preparation time

5 minutes

Cooking time

30 minutes



Nutritional information per serving

  • kcal 102
  • Fat 3.8g Low
  • Saturates 0.7g Low
  • Sugars 7.5g Low
  • Salt 0.03g Low


  1. Preheat oven to 200C/180C fan/gas mark 5.

  2. Arrange the red onion quarters on a baking sheet and drizzle over the olive oil and balsamic vinegar. Oven roast the red onion for 15 minutes, until beginning to soften.

  3. Add the Tenderstem® broccoli to the tray with the rosemary sprigs and toss in the tray juices. Season to taste with salt and black pepper, then cook for a further 12-14 minutes and serve.

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.