Broccoli with Roasted Shallots or Onions and Mushrooms

Broccoli with Roasted Onions and Mushrooms

Serves 4

• Olive oil or oil spray
• 4 large shallots, peeled and halved or 1 large onion, peeled and cut into quarter- or eighth-wedges
• 4 ounces whole mushrooms
• 1 large bunch broccoli, about 1 1/2 pounds
• 1/4 teaspoon ground nutmeg or to taste
• Coarse salt to taste
• Freshly ground black pepper to taste

Preheat oven to 500 degrees F. Adjust rack to lower position. Line a baking pan with foil and brush with oil.

Rub or spray vegetables with oil and place on prepared pan, onions or shallots cut-side down, and mushrooms stem-side down. Roast mushrooms and shallots until they are nicely browned all over, about 15 minutes; onions until crisp-tender and browned at the edges, about 20 minutes. Set aside to cool. When cooled, if mushrooms are very large cut them in half.

Meanwhile, cut broccoli into florets. Peel stalk and cut into rounds 1/4-inch thick. In the bottom of a steamer basket place rounds of stalk. Add florets on top. Steam over 1/2 inch of boiling water until fork-tender, 7 minutes.

Heat 1 to 2 tablespoons oil in a large skillet on medium and cook broccoli until lightly browned on one side. Add roasted vegetables and sauté until heated through. Season with nutmeg, salt and pepper.