Red Meat Allergy Friendly Rosemary-Garlic Roasted Onions
Total time1 hr 5 min
Prep time10 min
Cook time55 min
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Learn more →Ingredients
4 servings
- 4 medium yellow onions, halved through the root end, papery skins removed
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 4 sprigs fresh rosemary
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Arrange the onion halves cut-side up in a large baking dish or rimmed sheet pan, keeping them snug but not overlapping.
- 2
In a small bowl, stir together the olive oil, sliced garlic, salt, and turmeric. Spoon the mixture evenly over the cut faces of the onions, letting it pool slightly between the layers.
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