Rosemary Roasted Onions, a simple and easy side dish. Roasted halved onions, topped with delicious herbs rosemary, oregano and olive oil. All baked to perfection.
I have always liked onions, green, red or white, by themselves or in a stir fry. But I have grown to love them thanks to the Italian. Toss them in a salad to give it that extra kick.
So now whenever I can, I make Rosemary Roasted Onions. Naturally the first time I tried these, was many years ago.
My mother-in-law, whenever she would start the wood burning stove, she would always make so many delicious dishes. Whenever we saw her bring out her 10 kilo bags of flour we knew we were in for a treat.
Off she would go to light the fire, whenever she got the urge to make Homemade Bread. There were never enough urges as far as we were concerned.
I could not believe how delicious these were when I first tried them, they have since become one of my favourite side dishes. Which needless to say I don’t make enough either.
Don’t you just love a side dish that comes together in about 10 minutes? Well this is it. All you have to do is clean your onions, slice them in half, place them sliced side up in a lightly oiled baking pan, sprinkle with salt, oregano, chopped garlic and chopped fresh rosemary.
Then finish off with a nice drizzle of olive oil. Bake for about 30 minutes and there you have a fast and easy Rosemary Roasted Onion dish. Onion lovers will thank you. Buon Appetito!
Rosemary Roasted Onions
- 3 medium - large onions sliced in half
- 1 clove garlic minced
- 3 tablespoons olive oil
- 1 teaspoon oregano
- 1/2 teapoon salt or to taste 2.8 grams
- 1 tablespoon fresh rosemary sprigs chopped
- Pre-heat oven to 425° (210° celsius). Lightly oil or line with parchment paper a medium baking dish.Place cut side up onion in single file in baking dish, sprinkle with minced garlic, oregano, salt, chopped rosemary and drizzle with olive oil.Bake for approximately 30 minutes or until onions are tender and golden brown. Serve immediately. Enjoy!