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Roasted Onions and Rosemary

This side goes well with roasted chicken, beef, or pork.

  • Servings: 4
  • Yield: Serves 4
Roasted Onions and Rosemary

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


  1. 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.

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