Anti Inflammatory Ginger-Lime Roasted Onions
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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 noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. 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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