Roasted Onions and Rosemary
This side goes well with roasted chicken, beef, or pork.
- Servings: 4
- Yield: Serves 4
Source: Everyday Food, October 2009
- 3 medium red onions, quartered leaving peel and root intact
- 2 tablespoons extra-virgin olive oil
- 3 small sprigs rosemary
- 1/2 teaspoon white-wine vinegar
Preheat oven to 450 degrees. On a large rimmed baking sheet, toss onions with extra-virgin olive oil and 3 small sprigs rosemary. Arrange onions, cut side down. Roast, without turning, until onions are browned on underside, about 15 minutes. Flip and roast until onions are tender, about 5 minutes more. Transfer onions to a serving dish and drizzle with white-wine vinegar.