Roasted Onions
Roasted onions are an easy side that goes with just about anything! Tender with crispy edges and the perfect balance of sweet and savory.
Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes
Servings: 3 -4 servings
Ingredients
- 2 medium onions red or yellow
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt plus an extra pinch
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
Instructions
- Place a rack in the center of your oven and preheat to 425°F. Line a large rimmed baking sheet with parchment paper.
- Halve each onion through its stem ends. Trim off the tip of each stem and remove the peel. Cut each half lengthwise into 3/4- to 1-inch wedges (you will have about four wedges per half). Place in the center of the baking sheet.
- Whisk together the remaining ingredients in a small bowl. Pour the oil mixture over the top and gently to coat the onions evenly. Some of the wedges will fall apart, which is fine. Spread into a single layer so that the cut sides of the wedges are touching the sheet pan.
- Roast onions for 25 to 35 minutes, until the onions are tender and lightly charred at the edges, using a spatula to flip them once halfway through. Season with a pinch of additional salt. Enjoy warm or at room temperature.
Notes
- TO STORE: Refrigerate leftovers in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Reheat roasted onions in a 350 degree F oven until warmed through, in a nonstick skillet set over medium-low heat, or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight container or zip-top freezer bag for up to 2 months. Thaw overnight in the refrigerator, then reheat as directed above.
Nutrition
Serving: 1(of 3)Calories: 114kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gPotassium: 113mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 6mgCalcium: 22mgIron: 0.5mg
