Rosemary Roasted Onions
Rosemary Roasted Onions are such a simple recipe and the flavor is amazing. Rich, robust, tender, sweet and slightly caramelized, these onions are tossed in a tangy dressing make this a go to side dish that you will be using again and again.
Onions are one of my favorite foods, I could eat them all day. The health benefits are just incredible. As good as they are I bet you are thinking that this dish look amazing, but what do you serve them with?! I made this with the chicken piccata.
It was the perfect compliment to the dish, the flavors are amazing. The onions are caramelized in the oven with the fruity olive oil and the tang of the dijon mustard and the freshness of the lemon really comes through.
These onions are amazing. Truth is I had to reshoot them because they were so good that I ate too many before I took pictures.
This time I made a double batch. Luckily, I am the only onion junkie in the house so I am hoping I can still eat some and have enough left for pictures. Did I mention these are incredible???
It all starts by properly trimming the onion so you can get perfect wedges. I trim off the stem and root ends. Then stand them on their end and cut into wedges.
Whip up this perfectly delicious and simple dressing in a medium bowl (see in this batch I used dried rosemary (1/2 tablespoon) because I ran out of fresh. Whisk until well combined.
Pour the dressing over the onions and toss to coat. Then bake on a baking sheet. It is so easy it just may become your go to side dish.
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Helpful Tips to make Rosemary Roasted Onions:
What you will need to make Rosemary Roasted Onions:
- Jelly Roll Pans (baking sheets with sides) - used for everything from cookies to roasting, a good baking pan will last for years.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite roasted vegetables recipes:
Garlic Roasted Brussels SproutsBest Ever Oven Roasted Corn
Rosemary Roasted Onions
Rosemary Roasted Onions is such a simple recipe and the flavor is amazing. Rich, robust, tender, sweet and slightly caramelized, these onions are tossed in a tangy dressing make this a go to side dish that you will be using again and again.
Ingredients
- 2 medium red onions
- 1 medium sweet yellow onion
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, stems removed and chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400° F.
- Trim onion both the root and stem sides of the onion. Be sure to leave the root intact (cut so that the dried brown roots are cut off and only a white nub remains).
- Peel onions. Place the onion with a cut side down on the board and cut into wedges.
- Place onions onto a baking pan. Set aside.
- In a medium bowl combine olive oil, lemon juice, mustard, garlic, rosemary, salt and pepper. Whisk until well combined.
- Pour the dressing over the onions and toss well (I tried to use spoons, but the hands are the perfect tool for this job).
- Bake onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking.
- Remove from the oven, toss again.
- Serve and enjoy!
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