On Thursday, I did a big grocery shop and roasted a bunch of vegetables while I worked on a few articles. In addition to some perennial favorites—roasted red peppers and roasted beets—I also tried my hand at roasting a red onion.dsc03716 - Roasted Red Onion

dsc03717 - Roasted Red OnionHaving food pre-made simplifies life a lot. With the amount of work I have to tackle this weekend, I’m looking forward to having some stuff already prepared. Monday and Tuesday, I crossed marinara sauce and pumpkin black bean soup off the list. There will also be braised & glazed brussels sprouts and perhaps roasted broccoli in the near future as well.

dsc03272 - Roasted Red Onionimg 1371 - Roasted Red Oniondsc03720 - Roasted Red OnionThough I was a bit worried it would come out tasting too “onion-y”, the red onion turned out fantastically. It was super-easy to make, and I can’t wait to experiment with using it in different kinds of dishes. I already know it’s good on its own and in salads, but I’m thinking sandwiches and pasta dishes are good places to start experimenting.

Ingredients:

  • 1 large red onion
  • 1-2 tsp olive oil
  • salt, pepper, and thyme, to taste

Directions:

  1. Preheat oven to 375 degrees F. Peel and slice onion into halves and then quarters. Slice into small wedges. Don’t overthink it.
  2. Toss with olive oil and seasonings.
  3. Spread on a foil-lined baking sheet and bake ~40 minutes (until onions are soft and have begun to turn slightly sweet), stirring occasionally.

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