Balsamic-Roasted Pearl Onions
Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.
- 2 packages (10 ounces each) frozen pearl onions, thawed and patted dry, or 1 1/4 pounds fresh
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- Coarse salt and ground pepper
Preheat oven to 450 degrees. If using fresh onions, soak them in warm water for 5 minutes to loosen skins; using a paring knife, cut off ends, and peel onions.
Toss onions with vinegar and oil on a foil-lined rimmed baking sheet; season with salt and pepper. Roast until onions are tender, 25 to 30 minutes, stirring 2 or 3 times and rotating baking sheet halfway through.