Roasted Cipollini Onions withThyme
Make as little or as much as you need of this simple recipe and serve with roasted or grilled meats. A simple variation would be to add chunks of other vegetables (carrots, peppers, potatoes, etc.) and roast together with the cipollinis.
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- Cipollini Onions, ends trimmed and outer skins removed
- Olive Oil
- Fresh thyme
- Sea salt
- Black pepper, freshly cracked
- Preheat oven to 400 degrees. Strip thyme leaves from stems and toss with onions and olive oil until well coated. Spread on a baking sheet in a single layer. Sprinkle with sea salt and pepper to taste. Roast for about 35 minutes, turning every 10 minutes to brown evenly. Remove when tender and golden.
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