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Lemon-Rosemary Roasted Onions and Garlic





Yields
Makes 10 to 12 servings

Notes: If you have only one oven, roast the vegetables up to 1 day ahead; cover and chill. Let warm to room temperature to serve, or return to a 400º oven after the turkey is done; bake cold onions, uncovered, until warm, about 5 minutes. Squeeze the roasted garlic from peels onto potatoes or turkey.

 5 or 6 onions (about 8 oz. each), unpeeled, rinsed
 1 lemon (about 6 oz.), rinsed
 1/4 cup olive oil
 2 dozen large cloves garlic, unpeeled, rinsed
 6 fresh rosemary sprigs (each 6 to 8 in. long), rinsed, or 2 teaspoons dried rosemary
  About 1/4 teaspoon each salt and pepper
Step 1
1

Cut onions in half lengthwise. Cut lemon in half lengthwise, then cut each half crosswise into 1/4-inch-thick slices; discard seeds and ends.

Step 2
2

In a 12- by 17-inch baking pan, mix lemon, 1/4 cup water, olive oil, garlic, rosemary, and 1/4 teaspoon each salt and pepper. Spread level in pan. Lay onions, cut side down, in pan, on and around lemons and herbs.

Step 3
3

Bake in a 400º regular or convection oven until onions are soft when squeezed, 50 to 60 minutes. Check occasionally; if pan juices evaporate before onions are tender, add a few tablespoons of water. Arrange onions, cut side up, on a platter; distribute lemon, garlic, and rosemary over onions. Serve hot or at room temperature. Add more salt and pepper to taste.

Nutrition Facts

Servings Makes 10 to 12 servings


Amount Per Serving
Calories 87Calories from Fat 48
% Daily Value *
Total Fat 4.7g8%

Saturated Fat 0.6g3%
Cholesterol 0.0mg0%
Sodium 52mg3%
Total Carbohydrate 12g4%

Dietary Fiber 2.3g10%
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.