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Balsamic-Roasted Pearl Onions

Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.

  • Prep:
  • Total Time:
  • Servings: 4
Balsamic-Roasted Pearl Onions

Source: Everyday Food, March 2009

Ingredients

  • 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

Directions

  1. 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.

  2. 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.

Cook's Note

True balsamic vinegar is made by aging boiled Trebbiano grape juice in barrels for 12 to 25 years and can cost $50 to more than $200. Many versions at supermarkets are made from regular wine vinegar with added sweeteners -- they cost $3 to $14.

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