Roasted Vidalias
Elevate your side dish game with Roasted Vidalias, the quintessential recipe for showcasing the natural sweetness of Vidalia onions. These tender, golden-brown onions are roasted to perfection with olive oil, salt, and a hint of black pepper, creating a simple yet irresistible caramelized flavor. For an extra touch of sophistication, you can add fresh thyme sprigs or finish with a drizzle of balsamic vinegar during roasting for a tangy-sweet glaze. Quick to prepare with just 10 minutes of prep and 40 minutes in the oven, this versatile recipe serves as a delightful accompaniment to any meal or a flavorful topping for burgers, steaks, and salads. Perfectly balanced between savory and sweet, these Roasted Vidalias are a must-try addition to your recipe repertoire.
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Recipe Information
Ingredients
- 4 large Vidalia onions
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 sprigs Fresh thyme (optional)
- 1 tablespoon Balsamic vinegar (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel the Vidalia onions and slice off the root and stem ends to create a flat surface.
Cut the onions into halves or quarters depending on their size, ensuring each piece is large enough to hold its shape during roasting.
Place the onion pieces on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.
Drizzle the onions evenly with olive oil, ensuring they are well-coated to prevent drying out during roasting.
Sprinkle the onions with salt and black pepper, and lay fresh thyme sprigs over them if desired for added aroma and flavor.
Roast the onions in the preheated oven for 35-40 minutes, flipping them once halfway through, until they are golden and beginning to caramelize.
If using balsamic vinegar, drizzle it over the onions during the last 5 minutes of roasting for a tangy-sweet glaze.
Remove the roasted onions from the oven and let them rest for a few minutes before serving, allowing the flavors to meld.
Serve warm as a side dish or use them as a topping for burgers, steaks, or salads.
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2397 mg | 104% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 42.3 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 198 mg | 15% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1204 mg | 26% | |
*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.
