Roasted Onions
Deeply caramelized onions with crisp edges and soft, sweet centers. An easy, vegan, budget-friendly side that upgrades meats, grains, salads, and sandwiches. Finish with lemon or alcohol-free balsamic for brightness.
Ingredients
- 4 medium onions (yellow, red, or sweet), peeled and cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or rosemary (optional)
- 1 teaspoon alcohol-free balsamic vinegar or lemon juice, for finishing (optional)
- chopped fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, toss onion wedges with olive oil, salt, pepper, and dried herbs (if using) until evenly coated.
- Spread onions in a single layer on the prepared baking sheet, positioning cut sides down for better caramelization.
- Roast for 18–22 minutes until the bottoms are golden, then flip the wedges and continue roasting 15–20 minutes more, until tender with crisped edges.
- Remove from the oven and drizzle with alcohol-free balsamic or lemon juice (if using). Toss lightly on the pan to coat.
- Garnish with parsley and serve warm, or cool and refrigerate for up to 4 days. Reheat at 350°F (175°C) for 8–10 minutes or microwave briefly until warmed through.
Nutrition
Serving: 0.5cupCalories: 100kcalCarbohydrates: 9gProtein: 1gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 2gSugar: 4g
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