Balsamic-Roasted Spring Onions

File this recipe under delicious aromatherapy, because your house will smell amazing as the onions roast. These flavorful onions are amazing atop pizza, chopped and added to cooked whole grains, and in our Rustic Roasted Onion & Spinach Tart. Be sure to use more mature spring onions with big bulbs at the end.

3 pounds spring onions
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme, chopped
sea salt and freshly ground black pepper, to taste
1 tablespoon balsamic vinegar

Preheat oven to 425°F.

Trim onions, leaving the tender white and some of the green part intact. (Save the dark green ends to make Awesome Veggie Broth.) Cut onions into 1-inch wedges. Place onions in a baking dish or roasting pan. Add oil, thyme, salt and pepper. Toss to coat the onions. Roast 25 minutes, stirring halfway through. Drizzle with vinegar, tossing to coat, and roast 5 more minutes or until tender and browned in spots.

Prep & Storage:
Keeps up to 1 week in refrigerator.

Variations:
Can’t find bulbous spring onions? Substitute small regular brown onions (aka yellow onions) cut into wedges.

 

 

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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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We like to think of this as the warm-weather version of our popular Spring Vegetable Roast or Winter Ratatouille. Use any combo of veggies you like—you’ll need a total of about 2 pounds. These are delicious on their own or drizzled with Rustic Summer Herb Pesto. (A grill basket is one of our favorite summertime pieces of equipment.)

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