Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Balsamic-Roasted Pearl Onions 3.1 (70) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 35 mins Servings: 4 Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables. Ingredients 2 packages (10 ounces each) frozen pearl onions, thawed and patted dry, or 1 ¼ pounds fresh ¼ cup balsamic vinegar 1 tablespoon olive oil Coarse salt and ground pepper Directions 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. Cook's Notes 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. Rate it Print