Roasted Sweet Onions
Serve alongside Hunter-Style Venison Meatloaf or your favourite beef, poultry or pork recipe. If sweet onions are not available, use cooking onions.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 72 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 10 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 82 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| vit C | 8% |
| folate | 10% |
-
8 small sweet onions (about 2-1/2 lb/1.25 kg)
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) white balsamic vinegar or white wine vinegar
1/4 tsp (1 mL) salt
Preparation:
Keeping base of root end intact, trim off stem end of onions; peel. Cut each through root into quarters. In large bowl, gently toss together onions, oil, vinegar and salt.
Roast on foil-lined rimmed baking sheet in 425°F (220°C) oven for about 45 minutes or until tender.
Roast on foil-lined rimmed baking sheet in 425°F (220°C) oven for about 45 minutes or until tender.
Source
Canadian Living Magazine: October 2007
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