AIP Friendly Ginger-Lime Roasted Onions
Roasted onions might sound humble, but these caramelized wedges are genuinely stunning — deeply golden, sticky with a bright ginger-lime glaze, and tender all the way through. The autoimmune protocol can make bold, satisfying flavors feel out of reach, especially when so many sauces and condiments are off the table. Here, coconut aminos stand in beautifully for soy-based sauces, delivering that savory depth without any of the problematic ingredients, while fresh ginger, lime zest, and turmeric keep the flavor profile lively and complex. A touch of honey helps the glaze reduce into a lacquered coating that clings to every caramelized layer. The two-stage roasting method — first getting serious color on the cut faces, then finishing with the glaze — is what makes these so irresistible rather than just serviceable. Serves four as a side, and they pair well with just about any simply prepared protein you have going. Scatter fresh cilantro over the top before serving and watch them disappear fast.
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Learn more →Ingredients
4 servings
- 3 large yellow onions (about 2 lb total)
- 2 tbsp olive oil
- ½ tsp fine sea salt
For the glaze
- 2 tbsp coconut aminos
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 1 tsp lime zest
- 1 tbsp fresh ginger, finely grated
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp ground turmeric
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- 2
Arrange the onion wedges cut-side down in a single layer on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt, then turn each wedge to coat. Spread them back out cut-side down, leaving a little space between wedges.
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