After I made my vow to cook and consume more veggies, I discovered I had a cookbook actually called “Vegetables” by James Peterson. The first half of the book is discusses different kinds of cooking techniques and has an overview of which kind might be appropriate for different types of vegetables. The second half of the book is devoted to an alphabetical rundown of vegetables, with each info about and recipes for each vegetable. When browsing through the pages, I stumbled across this recipe. I found its simplicity intriguing so I tried it out. The onion turned out to have a delicate sweetness that was really lovely. I ate some of it over some good bread and the rest straight with a spoon. I roasted three onions and only ate one of them. The others I’ve reserved to add to other things like omelets or turkey sandwiches. Easy and delish.
Red Onions – 1 per person
Preheat oven to 400º F.
Place onions on a lined baking sheet and roast until a knife easily pierces the entire onion, about 1 hour.
Slice the top off of the onion and eat with salt & pepper.
- Red Onions - 1 per person
- Preheat oven to 400º F.
- Place onions on a lined baking sheet and roast until a knife easily pierces the entire onion, about 1 hour.
- Slice the top off of the onion and eat with salt & pepper.