Roasted Vidalias

Yield: 4 servings (serving size 3/4 cup each)
Source: The Complete Cooking Light Cookbook, page 496
Comments from an AL Kitchen: I could eat the whole pan!! Use any sweet onion.


4 Vidalia or other sweet onions, each peeled and cut into 8 wedges (about 2 pounds)
Olive oil-flavored cooking spray
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar


  1. Preheat oven to 450°.
  2. Arrange onion wedges on a jelly-roll pan coated with cooking spray. Coat onions with cooking sprat; sprinkle with thyme salt, and pepper. Bake at 450° for 20 minutes. Turn onion wedges over; bake and additional 20 minutes or until onions are tender.
  3. Spoon onions into a serving dish, and drizzle with vinegar.


H.U: 1 per serving or Core
Calories 92 (9% from fat); Fat 0.9g (sat 0.1g, mono 0.1g, poly 0.1g); Protein 2.7g; Carb 20g; Fiber 4.3g; Chol 0mg; Iron 1 mg; Sod 300mg; Calc 53mg.

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