Tuesday, March 30, 2010

Roasted Spring Onions with Balsamic and Thyme

I love the first onions that come in the spring. They are always so sweet and tender and this is the only time of year that I indulge in this simple pleasure. Even though there are people that cannot eat onions straight up like this, I still felt that there were many who can enjoy them. I made small portion sizes to compensate for the carbohydrates but because they are so big on flavor you don't miss a thing. These are the perfect onions for roasting and when you add a touch of balsamic vinegar and thyme to balance out their natural sweetness you have a simple, easily prepared vegetable side dish that cannot be beat. I hope you enjoy.

Roasted Spring Onions with Balsamic and Thyme


3 vidalia salad onions or spring onions, trim root end and about 1" of dark green tops, split in half lengthwise
6 cipollini onions, peeled and trimmed
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar
1/2 to 1 tsp. thyme
salt and pepper

Preheat oven to 425'

Toss onions with olive oil, balsamic and thyme. Season with salt and pepper if desired. Place on sheet pan in single later and roast 30 to 35 minutes, turning once, until caramelized and golden.

Nutrition Facts
6 Servings
Amount Per Serving
Calories 57.0
Total Fat 2.3 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 g
Sodium 5.7 mg
Potassium 89.8 mg
Total Carbohydrate 8.4 g
Dietary Fiber 1.2 g
Sugars 1.5 g
Protein 0.4 g

No comments:

Post a Comment