On Thursday, I did a big grocery shop and roasted a bunch of vegetables while I worked on a few articles. In addition to some perennial favorites—roasted red peppers and roasted beets—I also tried my hand at roasting a red onion.
Having food pre-made simplifies life a lot. With the amount of work I have to tackle this weekend, I’m looking forward to having some stuff already prepared. Monday and Tuesday, I crossed marinara sauce and pumpkin black bean soup off the list. There will also be braised & glazed brussels sprouts and perhaps roasted broccoli in the near future as well.
Though I was a bit worried it would come out tasting too “onion-y”, the red onion turned out fantastically. It was super-easy to make, and I can’t wait to experiment with using it in different kinds of dishes. I already know it’s good on its own and in salads, but I’m thinking sandwiches and pasta dishes are good places to start experimenting.
- 1 large red onion
- 1-2 tsp olive oil
- salt, pepper, and thyme, to taste
- Preheat oven to 375 degrees F. Peel and slice onion into halves and then quarters. Slice into small wedges. Don’t overthink it.
- Toss with olive oil and seasonings.
- Spread on a foil-lined baking sheet and bake ~40 minutes (until onions are soft and have begun to turn slightly sweet), stirring occasionally.
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