Roasted Broccoli with Cipollini Onions

I love roasting squash, potatoes and after this recipe broccoli.  Something about roasting really brings the flavour forward.  If you can't find Cipollini Onions (which I couldn't) just use Pearl onions.  From Food and Drink Autumn 2010.

12 cipollini onions
1 bunch broccoli, cut into large florets, stems peeled and thickly sliced
2 tbsp olive oil
Salt and freshly ground pepper (I don't salt it)

1. Preheat oven to 450 F.
2. Bring a pot of water to a boil, add cipollini onions and blanch for 2 minutes.  Remove with a slotted spoon.  Peel and trim root end.  Add broccoli to pot and blanch for 1 minute.  Drain and refresh with cold water.
3. Toss broccoli and onions with olive oil and salt and pepper and place in a single layer on a baking sheet.  Roast for 10 to 15 minutes, turning once, or until vegetables are tender and browned.

Serves 6 to 8