AIP Friendly Rosemary-Garlic Roasted Onions

Roasting onions low and slow transforms them into something almost unrecognizable — deeply golden, tender all the way through, and rich with savory sweetness that makes them feel far more indulgent than the short ingredient list suggests. A drizzle of olive oil spiked with thinly sliced garlic and turmeric pools between the layers as they roast, infusing every bite with warmth and color. Fresh rosemary tucked alongside each half perfumes the whole pan, and a final splash of apple cider vinegar at the end cuts through the richness just enough to make everything sing. This kind of dish can be tricky to pull off on a strict elimination protocol because so many roasted vegetable recipes sneak in nightshade-based spices or seed oils — but every single ingredient here clears that bar cleanly. The two-stage roasting method — covered first, then uncovered — is what makes the difference between mushy and magnificently caramelized. Serves four as a side, and the pan juices are absolutely worth spooning over the top before you bring it to the table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →