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.

 

Ingredients

 

Red Onions – 1 per person
Salt
Pepper

 

 

 

Instructions

red onion-0426

 

 

Preheat oven to 400º F.

 

red onion-0462

 

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.

 

Roasted Red Onion
 
Recipe By:
Ingredients
  • Red Onions - 1 per person
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 400º F.
  2. Place onions on a lined baking sheet and roast until a knife easily pierces the entire onion, about 1 hour.
  3. Slice the top off of the onion and eat with salt & pepper.