Holiday Vegetable Platter Idea #1: Roasted Brussels Sprouts & Onions Inside a Wreath of Broccolini

Pictured is a 2-person dish I made last week for Kimabl and me, but I can see this on a HUGE white holiday platter for a large gathering. Get a good supply of broccolini to surround all the veggies for a beautiful wreath-like display. Broccolini has a mild, sweet flavor, with its thin stalks and a modest, but succulent, flower.


1. Heat oven to 425 degrees.

2. Slice brussels and smallish yellow onions in half. Do not remove the skins from the onions. 3. Pour olive oil on a sheet pan and sprinkle the pan with sea salt. Place brussels and onions flat side down on the pan and smear them in the oil & salt. Roast about 20 mins until browned on the cut-sides and soft all the way through. 4. While the Brussels are roasting, prepare another sheet pan (as above) for the broccolini. Roast the broccolini for only 5-8 mins or so, until browned but still a bit al dente (slightly toothy). 5. Remove skins from the onions - they will pull right off. You can slice them or leave them halved if they are small.

6. Create the broccolini wreath around the edge of a big round or oval platter. Fill in the middle with the Brussels and onions. 7. Drizzle with more olive oil and sea salt.

8. Sprinkle with parmesan cheese and some grated swiss or any other softish cheese variety.