This is hands down my husband’s favorite shabbat veggie dish. So simple, but so good every time. What I love about this recipe is a) its pretty fool proof, you can’t really make a wrong move with this one and b) it’s a multipurpose recipe in that it can be a great veggie side, but also an amazing salad topping, or even a garnish to grilled chicken or meat. And it can be thrown in to a dressing and blended in to make the most divine product.
Truthfully, I’d even suggest grilling these bad boys. I have yet to try it, but with this marinade nothing you do to these onions can go wrong. If you grill this recipe, let me know! I’d love to hear how they turn out.
This is also a family friendly recipe. You’d think the kids wouldn’t like roasted onions, but the caramelization that results from the roasting time makes this such a sweet yummy veggie that your kids will not be able to resist. I’ve even been told by a close friend who has picky veggie eaters, that her ids devoured these onions. So make your kids give it a try!
Let’s talk products: there aren’t too many ingredients in this recipe. Like with all veggies, less is more. But the only important note I’d like to make is about oil. The recipe calls for a pretty high temperature oven, so you want to make sure you are using a relatively high smoke point oil. I like to use avocado oil for this reason. If you have no clue what I’m referring to, be sure to have a look at my article on Your Guide to Oil.
One more important note befote getting to the actual recipe: I highly suggest lining whatever pan you are roasting in with some parchment paper. If you roast directly on a glass or metal pan, it will not be easy to scrape off all the caramelization that occurs. Trust me, we’re already one pan down! The parchment paper makes this an easy cleanup, so try to remember it!
