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Herb-Roasted Onions

7 assorted onions, red and yellow, peeled and cut into wedges

1/4 cup freshly squeezed lemon juice (2 lemons)

2 teaspoons Dijon mustard

2 teaspoons minced garlic (2 cloves)

1 tablespoon minced fresh thyme leaves

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh ground black pepper

1/2 cup olive oil

1 tablespoon minced fresh flat-leaf parsley

Preheat oven to 400 degrees.

Place onions in a large bowl.

Combine the lemon juice, mustard, garlic, thyme, salt and pepper in a bowl. Slowly whisk in the olive oil. Pour the dressing over the onions, stir well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the dressing that is left ove. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during baking. Remove from the oven and drizzle with the reserved dressing. Sprinkle with fresh parsley. Add salt and pepper if desired. Serve warm or at room temperature

 

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