- 1 bunch broccoli, cut into florets (6 cups)
- 1 small red onion, cut into wedges
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan (2 ounces)
- kosher salt and black pepper
- Heat oven to 425° F. On a rimmed baking sheet, toss the broccoli and onion with the oil and Parmesan and season with ½ teaspoon each salt and pepper. Roast, tossing once, until tender, 20 to 25 minutes.