Roasted Cipollini Onions

Thanksgiving is officially one and a half weeks away.

Ummm, how did that happen?

Like every year, I feel like Thanksgiving creeps up on me. (do you feel this way too?) While I believe that Halloween can’t come fast enough, Turkey Day seems to come out of nowhere. Which means that I am totally not prepared. (welp.)

But despite not being prepared, I am totally cool, calm, and collected.

Want know why? Because I have an arsenal of easy Thanksgiving sides that are definitely crowd-pleasers.

Like Roasted Cipollini Onions.

I used to think of onions as only a flavor base in different dishes, but I now have an appreciation for them as a vegetable on their own. When they are roasted, cipollini onions are sweet, charred, and absolutely delicious (and a good source of vitamin C!).

Oh, and they are probably the easiest thing to make.

Thanksgiving Side Dish Win right here.

All you need to do is grab a rimmed baking sheet, spray it lightly with cooking spray.

Toss some cipollini onions onto the sheet and coat them in olive oil, salt, pepper, and fresh thyme sprigs. Toss everything to coat and then pop them into a preheated 350 degree oven and roast for 30-35 minutes until tender and brown.

Yum.

To take it to the next level (totally optional), drizzle some balsamic vinegar reduction over them. Yum, yum, yum.

This is probably my newest Thanksgiving side obsession!

So, what’s your favorite Thanksgiving veggie side? And are you prepped for The Big Day?

oxox,

Catherine

Roasted Cipollini Onions

 

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

 

Simply A (RD) Fact: Onions are high in vitamin C (just like oranges), which is essential for wound healing!

Serves: 6 servings

Ingredients

• 3 cup Cipollini onions, peeled (if they are large, quarter the onions)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2-3 sprigs of fresh thyme
• Cooking spray
• Balsamic vinegar reduction, optional

Instructions

To Peel the Onions:

1. Trim the tops and bottoms off the onions. Place the onions in a large, heat-proof bowl.
2. Pour enough boiling water over the onions. Let the onions sit in the water for 2-3 minutes. After 2-3 minutes, carefully remove onions from the water and peel off the skin.
3. Set the peel onions aside - onions should be bite-sized. If not, cut the onions in half/quarters.

To Roast the Onions:

1. Preheat your oven to 350 degrees. Spray a rimmed baking sheet with cooking spray.
2. Toss the onions onto the baking sheet and drizzle over the olive oil and sprinkle with salt and pepper. Add in the thyme sprigs. Toss to combine. Pop the sheet into the oven and roast for 30-35 minutes, until tender and brown.
3. If desired, drizzle balsamic vinegar reduction over the onions before serving.

Nutrition Information

Serving size: ½ cup Calories: 70 calories Fat: 4gm Saturated fat: < 1gm Carbohydrates: 7gm Sodium: 377mg Fiber: 1gm Protein: 1gm Cholesterol: 0mg

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