Roasted Onions and Rosemary


Roasted onions, sweet and slightly caramelized, are always a favorite vegetable side dish.


  • 3 medium red onions, quartered, leaving peel and root intact

  • 2 tablespoons extra-virgin olive oil

  • 3 small sprigs rosemary

  • ½ 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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