Roasted Broccoli, Onion, + Mint Salad

INGREDIENTS

• BROCCOLI HEADS CUT INTO FLORETS

• 1/4 - 1/3 CUP OLIVE OIL

• 1 SWEET SPRING ONION, CUT INTO SLICES

• 1 BUNCH MINT, ROUGHLY CHOPPED

• SEA SALT

INSTRUCTIONS

• PRE HEAT OVEN TO 35O DEGRESS

• IN A BOWL, MIX BROCCOLI FLORETS AND SLICED ONIONS.  TOSS WITH OLIVE OIL TO COAT

• LAY VEGGIE MIXTURE OUT ON BAKING SHEET AND SPRINKLY WITH SEA SALT

• ROAST FOR 25-30 MINUTES, OR UNTIL VEGGIES ARE STARTING TO CRISP AND TURN GOLDEN BROWN

• TRASNFER TO A BOWL AND TOP WITH MINT