Roasted Red Onions with Pomegranate, Orange, and Parsley Gremolata

Roasted Red Onions with Pomegranate, Orange, and Parsley Gremolata
Roasted Red Onions with Pomegranate, Orange, and Parsley Gremolata
The technique: When cooked at a high heat, some vegetables take on a deep, nutty flavor and golden brown color. In this recipe, the sugars in the pomegranate molasses enhance the caramelization process. The payoff: Caramelized vegetables have that addictive sweet-savory taste and a lovely sheen.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 to 10 servings
Onion Side Christmas Thanksgiving Vegetarian Low Cal High Fiber Orange Fall Healthy Low Cholesterol Vegan Pomegranate Christmas Eve Parsley Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
  • 1/2 teaspoon black pepper
  • 2 tablespoons red wine vinegar
  • 2 teaspoons coarse kosher salt
  • 5 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon chopped fresh italian parsley
  • 1/4 cup pomegranate molasses
  • Carbohydrate 14 g(5%)
  • Fat 7 g(11%)
  • Fiber 2 g(6%)
  • Protein 1 g(2%)
  • Saturated Fat 1 g(5%)
  • Sodium 200 mg(8%)
  • Calories 117

PreparationFor onions: Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer. Remove from oven. DO AHEAD: Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired. For gremolata: Mix pomegranate seeds, parsley, and orange peel in small bowl. Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.

PreparationFor onions: Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer. Remove from oven. DO AHEAD: Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired. For gremolata: Mix pomegranate seeds, parsley, and orange peel in small bowl. Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy