Preheat oven to 400° F
Cut broccoli down into bite sized chunks. You can add slices of the stem if you wish, or do what I do and save them to dice and sauté with scrambled eggs later. Spread out on a cookie sheet.
Cut your onion in half, and peel the layers apart from the half you're using. Spread out on a different cookie sheet.
For both onion and broccoli, coat with your 3 Tbs olive oil (just estimate and get a light coat) and season with salt and pepper. The onions will take 25-30 minutes and the broccoli 18-20 minutes to cook. Make it easy and put the onions in the oven first for 5-7 minutes, then toss in the broccoli and they'll both be done at the same time. Make sure to stir them around once around the middle of their time in the oven. They'll achieve some darker coloration by the end and this is what we're going for!
While veggies are roasting, make the dressing. Stir together Dijon, Red Wine Vinegar, Chili Powder, Garlic Powder, and Honey. Whisk rapidly while drizzling in oil.
Assemble the salad by mixing the veggies (don't forget your shredded carrot!), dressing, and green onions. Serve warm or chilled.
