Recipe by Mindy Fox
Start to Finish: 45 minutes
- 3 lb. mixed onions (such as white, red, yellow, and/or sweet, like Vidalia)—peeled and cut into 1-inch wedges with root ends trimmed but left intact
- 1/4 cup olive oil
- 1 tbsp. chopped fresh rosemary leaves
1. Arrange a rack in the center of the oven. Place a large heavy rimmed baking sheet on the rack; preheat the oven to 425°. In a large bowl, gently toss the onions and oil; season with salt and pepper.
2. Carefully remove the hot baking sheet from the oven. Pour the onions onto the pan and arrange in a single layer, cut-side down. Roast until the bottoms are deep golden, about 30 minutes. Sprinkle the rosemary over the onions. Roast the onions for 5 minutes more. Transfer to a platter, browned-side up; season with salt. Serve the onions warm or at room temperature.
See all our Thanksgiving recipes for planners and procrastinators here.