Roasted Mushrooms and Pearl Onions
Elevate your side dish game with this hearty and flavorful Roasted Mushrooms and Pearl Onions recipe. Featuring earthy cremini mushrooms and sweet caramelized pearl onions, this dish is a medley of rich, roasted flavors enhanced by fragrant garlic, fresh thyme, and a splash of tangy balsamic vinegar. Perfectly seasoned and oven-roasted to golden perfection, these vegetables are garnished with fresh parsley for a burst of color and freshness. With just 15 minutes of prep and simple techniques like blanching and roasting, this versatile recipe is an ideal accompaniment to roasted meats, grain bowls, or your favorite salads. Easy, elegant, and packed with robust flavor, it’s a must-try for your next dinner spread!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams Cremini mushrooms
- 300 grams Pearl onions
- 3 tablespoons Olive oil
- 3 whole Garlic cloves
- 3 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Balsamic vinegar
- 2 tablespoons Fresh parsley
Instructions
Preheat the oven to 220°C (425°F).
Clean the cremini mushrooms using a damp paper towel and trim the stems if necessary. Keep them whole unless they are very large, in which case you can halve them.
Blanch the pearl onions in boiling water for 1-2 minutes, then transfer them to an ice bath. Peel the onions by cutting off the root end and slipping off the skins.
In a large mixing bowl, combine the mushrooms and pearl onions. Drizzle with olive oil and toss to coat evenly.
Peel the garlic cloves and crush them slightly with the flat side of a knife, leaving them whole. Add the garlic cloves and thyme sprigs to the bowl with the vegetables.
Season the mixture with salt and black pepper, tossing again to distribute the seasoning.
Spread the mushroom and onion mixture in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the mushrooms are golden brown and the pearl onions are caramelized.
Remove the baking sheet from the oven and toss the vegetables with balsamic vinegar while still warm.
Garnish with freshly chopped parsley before serving. Serve warm as a side dish with roasted meats, grains, or salads.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.2 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 243 mg | 19% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2614 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
